Pumpkin Chocolate Chip Pancakes
Warm up with a stack of these pumpkin chocolate chip pancakes for breakfast. They’re moist, fluffy and jam packed with fall flavors. Top with a dollop of butter and warm maple syrup and you are in for one delicious start to your day.
How to Make Pumpkin Chocolate Chip Pancakes
- In a large mixing bowl, combine milk, eggs, pumpkin puree, and melted butter. Make sure the butter isn’t too hot. Whisk until well combined.
- In a separate mixing bowl, combine AP flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice blend. Mix well.
- Next, add the chocolate chips to the dry ingredients.
- Combine the wet and dry ingredients and fold them together just until a batter forms.
- Heat a skillet over medium heat and add some butter to the pan.
- Once the pan is hot and the butter is melted, add about ¼ cup of batter to the pan.
- Cook the pancakes until they’re golden brown on both sides.
- Repeat for all of the batter.
About these Pumpkin Chocolate Chip Pancakes
Enjoy these pancakes warm with a dollop of butter and maple syrup. Since these pancakes are not overly sweet, you can also dust them with powdered sugar to sweeten them up a bit. This recipe makes 12 small to medium sized pumpkin pancakes. Please see below for nutritional information.
Storage
Store any leftover pancakes covered in the refrigerator for two to three days. Reheat them in the microwave until heated through. You can also freeze any leftover pancakes. Be sure they are completely cool, before adding them to a Ziplock bag. Place a piece of parchment paper in between each pancake to prevent them from freezing together. They’ll last this way for 30-60 days.
Pumpkin Chocolate Chip Pancakes
Ingredients
Wet Ingredients
- 3 tablespoons butter, melted but not hot
- 1+¼ cup 2% milk
- 1 cup pumpkin puree
- 2 large eggs
Dry Ingredients
- 1.5 cups AP flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
Equipment
- 2 mixing bowls
- non-stick skillet
Instructions
- In a large mixing bowl, combine milk, eggs, pumpkin puree, and melted butter. Make sure the butter isn’t too hot. Whisk until well combined.
- In a separate mixing bowl, combine AP flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice blend. Mix well.
- Next, add the chocolate chips to the dry ingredients.
- Combine the wet and dry ingredients and fold them together just until a batter forms.
- Heat a skillet over medium heat and add some butter to the pan.
- Once the pan is hot and the butter is melted, add about ¼ cup of batter to the pan.
- Cook the pancakes until they’re golden brown on both sides.
- Repeat for all of the batter.
