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Pumpkin Chocolate Chip Pancakes

These homemade pumpkin chocolate chip pancakes are thick, moist and flavored with those iconic fall spices we all know and love. Start off your fall mornings with a large stack of these pumpkin pancakes.
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5 from 2 reviews

These homemade pumpkin chocolate chip pancakes are thick, moist and flavored with those iconic fall spices we all know and love. Start off your fall mornings with a large stack of these pumpkin pancakes.

Ingredients

Units
  • 2 and 1/2 cups all-purpose flour
  • 2 and 1/2 teaspoons baking powder
  • 1 and 1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 4 Tablespoons unsalted butter, melted
  • 1/3 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 and 3/4 cups milk
  • 3/4 cup semi-sweet chocolate chips

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
  2. In another bowl, whisk together the butter, brown sugar, egg, vanilla, pumpkin puree, and milk until no lumps remain.
  3. Pour the wet ingredients into the dry ingredients and whisk together gently. The batter will be very thick. Gently stir in the chocolate chips, if using.
  4. Heat a skillet or griddle over medium heat and coat generously with butter. Once very hot, spoon 1/4 cup of batter onto the skillet. Cook until the edges look dry and bubbles start to form, about 2 minutes. Flip and cook on the other side until cooked through, about 2-3 more minutes. Coat the skillet or griddle between each batch of pancakes.
  5. Keep pancakes warm in a preheated 200°F until all pancakes are cooked. Serve immediately with your favorite toppings.

Notes

  1. Make Ahead & Freezing Instructions: Pancakes stay fresh in the refrigerator for up to 5 days. Pancakes can be frozen for up to 3 months. Thaw overnight in the refrigerator.
  2. Butter: You can also substitute coconut oil.
  3. Milk: Any type of milk works for this recipe. I normally use either whole milk, oat milk or almond milk.
  4. Pumpkin Puree: Make sure you get pure pumpkin puree, not pumpkin pie filling. If using fresh pumpkin puree, make sure there are no chunks.

Find it online: https://runlifteatrepeat.com/pumpkin-chocolate-chip-pancakes/