THE fluffiest pumpkin pancakes — with a touch of dark chocolate chips — to celebrate my favorite season of the year.
Ahhh fall…the season of sweaters, pumpkin spice, and crisp air. I don’t know about you, but for me, I get this overwhelming sense of giddiness whenever October rolls around. I’m always mentally ready and want to partake in all the classic fall activities — going to a pumpkin patch, picking apples, and sipping on PSLs (from anywhere but Starbucks). For as many mornings as I can, I will celebrate my favorite season with these incredibly fluffy, buttery, and chocolaty pumpkin pancakes.
Here’s the plan: first indulge yourself in a series of delectable pumpkin pancake pictures, then we’ll dive into the recipe. Sound good? Let’s scroll.
Pumpkin Chocolate Chip Pancakes
Ingredients
- 1½ cups all-purpose flour
- 1 cup pumpkin purée
- 2 large eggs
- 1¼ cups buttermilk
- 2 teaspoons pumpkin pie spice
- 1 cup dark chocolate chips
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons sugar
- 1 teaspoon salt
- ¼ cup melted unsalted butter, plus more for greasing the skillet
- Maple syrup
Instructions
- Step 1. In a large bowl, combine all dry ingredients — flour, salt, sugar, pumpkin pie spice, chocolate chips, baking powder, and baking soda.
- Step 2. In another bowl, whisk together eggs, buttermilk, pumpkin purée, and melted butter. Pour wet mixture into the dry ingredients and mix until they are just incorporated. Small lumps are okay as you don't want to over-mix. Gluten will develop and your pancakes will be chewy instead of fluffy.
- Step 3. Coat a nonstick skillet with butter. Scoop about ¼ cup batter for each pancake. Cook the first side until bubbles appear and the underside has a nice, golden brown color (about 2 minutes). Flip and cook the other side for another minute. Repeat this step for the rest of the batter.
- Step 4. Serve immediately with maple syrup.
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