Pumpkin Chocolate Chip Pancakes

No ratings yet

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 for a delicious start to the day.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 158kcal

Author: Sarah Thomas-Drawbaugh

Equipment

2 mixing bowls
1 nonstick skillet

Ingredients

Wet Ingredients

1 ¼ cups 2% milk
1 cup pumpkin puree not pumpkin pie mix
3 tablespoons butter melted, but not hot
2 large eggs

Dry Ingredients

1.5 cups AP flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon fine sea salt
½ cup semi-sweet chocolate chips

Instructions

Combine the Wet Ingredients

In a large mixing bowl, combine 2% milk, eggs, pumpkin puree, and melted butter. Make sure the butter isn’t too hot. Whisk until well combined.

Combine the Dry Ingredients

In a separate mixing bowl, combine AP flour, baking powder, baking soda, fine sea salt and pumpkin pie spice blend. Mix well.

Combine

Combine the wet and dry ingredients just until a batter forms. Gently fold in the chocolate chips.

Cook

Heat a nonstick skillet or flat griddle pan over medium high heat. Add 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 pancakes. Serve hot and enjoy.

Notes

Store any leftover pancakes covered in the refrigerator for two to three days. Reheat them in the microwave until heated through.

Nutrition