Fall has arrived in the Pacific Northwest! The leaves outside my window have already turned golden yellow, and the weather is cool and crisp. I’ve busted out my cozy turtleneck sweater collection. Plus, today we even went to a pumpkin patch! I’ve been really savoring pumpkin season this year. Just like, well, everyone else it seems, I’ve been enjoying my fair share of pumpkin pie, pumpkin bread, and of course, a pumpkin spice latte or two. Today I’m sharing my new favorite way to enjoy pumpkin: Pumpkin Chocolate Chip Buttermilk Pancakes!
I’ve been on a big pancake kick. Buttermilk pancakes just make me feel all warm and cozy. When I was a kid, pancakes were one of the first foods I learned how to make by myself. I would make myself giant pancakes and eat them totally plain, without syrup or anything! Making pancakes was one of the first things that made me realize how much I love cooking. I’m a firm believer that food just takes better when you cook it yourself.
As I’ve mentioned before, I’m still recovering from jaw surgery so I’m restricted to a soft food diet. These Pumpkin Chocolate Chip Buttermilk Pancakes have been a favorite of mine during the recovery process. They’re so delicious, and, lucky for me, easy to chew! I’ve been working on a jaw surgery recipe guide where I’ll talk more about the food I’ve enjoyed during my recovery. So keep your eyes peeled if that sounds like something you’d be interested in!
Related Recipes
If you like this pancake recipe, you should also check out my Vanilla Bean Buttermilk Pancakes.
If you’re looking for more pumpkin recipes, try this Pumpkin Pecan Pound Cake.
Finally, if you want some more cozy recipes to keep you warm on crisp autumn nights, try this Mushroom Pot Pie, or my easy weeknight Butter Paneer.
Pumpkin Chocolate Chip Buttermilk Pancakes
Ingredients
- 2 cups all purpose flour
- 1/4 cup granulated white sugar
- 1/2 teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice
- 2 eggs
- 1 cup buttermilk
- 1 cup pureed pumpkin
- 4 tablespoon unsalted butter melted
- 1/2 cup chocolate chips
Instructions
- In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, and pumpkin spice. Set aside.
- In a medium bowl, add eggs and beat them slightly. Add buttermilk, pureed pumpkin, and melted butter and mix to combine.
- Add wet ingredients to dry ingredients and mix until the batter is mostly smooth, with only small bits of flour remaining. Fold in chocolate chips. Be sure not to over mix the batter.
- Meanwhile, heat a griddle or skillet over medium heat. Melt butter into skillet or spray with baking spray, adding more as the pancakes cook to make sure that the griddle or skillet is well coated at all times.
- Add about 1/3 cup batter to the hot pan. Cook approximately 2-3 minutes per side.
- Serve pancakes warm with maple syrup and butter.
