Chocolate Chip Pumpkin Pancakes
Servings: 20
These Chocolate Chip Pumpkin Pancakes are filled with all your favorite pumpkin flavors and fall time spices with a little touch of chocolate chips. Perfect for any fall breakfast.
ingredients
- Wet Ingredients
- 1 Cup of pumpkin puree
- 2 Tablespoons of brown sugar
- 1 ½ Cup of milk
- 1 egg
- 4 Tablespoons of melted butter
- 1 Teaspoon of vanilla extract
- Dry Ingredients
- 2 Cups all purpose flour
- 3 Teaspoons baking powder
- 2 Teaspoons baking soda
- 2 Teaspoons pumpkin spice
- 1 Teaspoon cinnamon
- pinch of salt
instructions
- In two large bowls mix together your wet and dry ingredients. Mix wet ingredients until light and fluffy for about two minutes.
- Add in dry ingredients in two batches mixing well after each set. Transfer batter to a measuring cup for an easier pour. Note* if batter is too thick it can be thinned with more milk to reach desired consistency.
- Heat skillet to medium high with generous amount of butter. Once batter starts to bubble add chocolate chips and flip.
notes
maple syrup + pumpkin seeds + butta (+more for skillet) for garnish
*chocolate chips optional
*chocolate chips optional
I love your description of waking up to the smell of breakfast cooking, and growing up – I think we can all relate to that feeling that everything is the same but different all at once. And these pancakes look insanely good – love the added chocolate chips!! 🙂