Fluffy pumpkin pancakes made with buttermilk and studded with chocolate chips.
I’m smashing in all-the-fun-stuff this week. Next week I start my new job where pancakes aren’t going to be a mid-week reality but for now, they TOTALLY are! My in-laws are still visiting from Ontario, and together we’ve been exploring the BC coast, the mountains, the rainforest, and the area I live in. It’s awesome having family together.
My father-in-law is the pancake king, but these festive pancakes are the absolute fluffiest and are my favourite pumpkin pancakes EVER! With each bite, you will sink your teeth into a delicious mixture of pure pumpkin, buttermilk, and chocolate goodness! Just sooooo good!
I love these for a beauty weekend morning topped with maple syrup. They make me feel so cozy, comfy, and warm! And if you’re looking for another recipe for plain-jane buttermilk pancakes, I’ve got you covered there too.
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp brown sugar
- 1 tsp pumpkin spice
- 1/4 tsp kosher salt
- 1/2 cup pure pumpkin puree
- 1/2 cup buttermilk
- 1 large egg
- 2 tbsp unsalted butter, melted and cooled slightly
- 1 tsp pure vanilla extract
- 1/2 cup mini chocolate chips
- Vegetable oil or butter, for frying
- Pure Canadian maple syrup, for serving
- Preheat oven to 200 degrees F if you're going to serve pancakes when they're ALL cooked.
- In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, pumpkin pie spice and salt. Set aside.
- In a small bowl, whisk together pumpkin puree, buttermilk, and egg. Once cooled, whisk in the melted butter and the vanilla extract.
- Add the buttermilk mixture to the flour mixture. Add the mini chocolate chips and mix gently with a rubber spatula just until combined – the batter will be lumpy and it’s fine if there are a few streaks of flour - don’t over mix! Let the batter sit for at least 10 minutes. The batter will look thick and this is a good thing!
- To cook the pancakes, heat griddle or a large non-stick pan over medium-low heat. Add a tablespoon of butter (or oil) to the pan. You can test to see if the pan is hot enough by adding a few drops of water, when the drops sizzle the pan is ready!
- Pour 1/4 cup (using a measuring cup or a trigger-handled ice cream scoop), of pancake batter into pan and spread the batter to thin out the pancake a bit using a spatula. Cook on the first side until bubbles form on top (they may not and this is ok - just check the bottoms of the pancakes), about 2-3 minutes. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone, adding more butter to the pan if necessary. If you want to serve all the pancakes together, add the cooked pancakes to the pre-heated oven on a parchment-lined baking sheet.
- Serve with the pancakes hot with maple syrup.