Pumpkin Chocolate Chip Pancakes
Start a cozy fall weekend off with these fluffy pumpkin chocolate chip pancakes
Ingredients
- 2 cups all purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1½ tsp ground cinnamon
- 1 pinch salt
- 1⅓ cup canned pumpkin puree
- 1⅓ cup milk whole or buttermilk
- ¼ cup unsalted butter melted
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups chocolate chips semi-sweet or dark
- 2-4 tbsp butter for cooking
- additional butter, syrup, chocolate chips for serving
Instructions
- In a large bowl, whisk together all of the dry ingredients.2 cups all purpose flour, 1 tsp baking soda, 2 tsp baking powder, 2 tsp pumpkin pie spice, 1½ tsp ground cinnamon, 1 pinch salt
- In a separate bowl, mix together the pumpkin puree, milk, butter, and egg.1⅓ cup canned pumpkin puree, 1⅓ cup milk, ¼ cup unsalted butter, 1 large egg, 1 tsp vanilla extract
- Slowly, about 1-2 cups at a time, pour the wet ingredients into the dry ones, whisking or mixing with a hand mixer on low as you go. Do not over-mix. It is okay if the batter is a bit lumpy
- Once all of the wet ingredients have been incorporated, gently fold in the chocolate chips.1½ cups chocolate chips
- In a large skillet over medium heat, melt your butter. Once the butter is slightly foamy, ladle in the pancake batter into small puddles in the skillet, about ⅓ of a cup's worth per pancake for 3-4 inch pancakes, making sure they are spaced evenly in the pan.2-4 tbsp butter
- Allow each pancake to cook for about 2-3 minutes. Once bubbles begin to form in the center of the batter and the edges begin to dry out a bit, flip the pancakes and continue cooking for another 1-2 minutes or until golden brown.
- Repeat this until you have used up all of the batter- which should yield 10-12 (more or less depending on how large you want the pancakes).
- Serve while still warm with additional butter, pancake or maple syrup, and extra chocolate chips sprinkled on top.additional butter, syrup, chocolate chips