Description
Pumpkin Chocolate Chip Pancakes
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup canned pumpkin puree
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 cup chocolate chips
- Cooking spray or additional butter for greasing the griddle
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, combine the pumpkin puree, buttermilk, egg, and melted butter. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are okay.
- Gently fold in the chocolate chips.
- Preheat a griddle or non-stick skillet over medium heat. Lightly grease with cooking spray or butter.
- Pour 1/4 cup portions of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Continue cooking the remaining batter, adding more cooking spray or butter as needed.
- Serve the pumpkin chocolate chip pancakes warm, topped with additional chocolate chips if desired.
Notes
These pumpkin chocolate chip pancakes are a delightful fall-inspired breakfast treat. Adjust the sweetness by adding more or less sugar to suit your taste. Serve with maple syrup, whipped cream, or additional chocolate chips for a decadent touch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 10g
- Sodium: 450mg
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Pumpkin Chocolate Chip Pancakes
