Pumpkin Chocolate Chip Pancakes: Your Fall Breakfast Delight!
Delicious and fluffy pumpkin chocolate chip pancakes perfect for a cozy fall breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (about 8 pancakes) 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 1/4 cups all-purpose flour
- 2 tbsp brown sugar
- 1 tbsp white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves (optional)
- Pinch of salt
- 2 large eggs
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips (plus extra for topping)
- Butter or oil for cooking
- Optional: Powdered sugar or maple syrup for serving
Instructions
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, nutmeg, cloves, and a pinch of salt.
- In a separate bowl, whisk together pumpkin puree, eggs, buttermilk, melted butter, and vanilla.
- Pour the wet ingredients into the dry and stir until just combined. Gently fold in chocolate chips.
- Heat a skillet or griddle over medium heat and lightly grease. Scoop 1/4 cup batter for each pancake and cook for 2–3 minutes per side until golden.
- Stack pancakes high, top with extra chocolate chips, a dusting of powdered sugar, and drizzle with maple syrup.
Notes
- For a richer flavor, use fresh pumpkin puree instead of canned.
- Adjust the amount of chocolate chips based on your preference.
- These pancakes freeze well; reheat in a toaster or microwave.
Nutrition
- Serving Size: 1 pancake
- Calories: 270
- Protein: 6g