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Pumpkin Chocolate Chip Pancakes

Pumpkin chocolate chip pancakes made with a tender, spiced batter and melty chocolate chips throughout. Cook on a lightly greased skillet until bubbles form and the edges look set for fluffy stacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 0.75 cup pumpkin puree
  • 1.25 cup buttermilk
  • 2 eggs
  • 3 tbsp melted butter
  • 1 tsp vanilla extract
For cooking and serving
  • 0.75 cup semi-sweet or dark chocolate chips
  • 1 Maple syrup and extra chips for serving

Equipment

  • 1 cast iron skillet

Method
 

Mix the batter base
  1. In a large mixing bowl, whisk all-purpose flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
  2. In a second bowl, whisk pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until smooth and streak-free.
  3. Pour the wet mixture into the dry mixture and fold just until combined, then fold in the semi-sweet or dark chocolate chips.
Cook the pancakes
  1. Heat a greased skillet or griddle over medium heat until it feels hot when you hover your hand above it.
  2. Pour about 1/4 cup batter per pancake and cook for 3 minutes, until bubbles form on top and the edges look set.
  3. Flip the pancakes and cook for 2 minutes more, until both sides are golden and the centers are cooked through.
Serve
  1. Serve the pancakes warm with maple syrup and extra chocolate chips scattered over the top.

Notes

For the fluffiest texture, stop mixing as soon as the wet and dry are just combined—lumps are fine. Store leftovers covered in the fridge up to 3 days and reheat in a toaster oven or skillet. Freezing is yes: freeze in a single layer, then bag and reheat from frozen. For a lighter option, use low-fat buttermilk (the batter still cooks the same).