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Pumpkin Chocolate Chip Pancakes

THE fluffiest pumpkin pancakes — with a touch of dark chocolate chips — to celebrate my favorite season of the year.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Servings 4

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.