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Fluffy Pumpkin Butter Chocolate Chip Pancakes

Fluffy Pumpkin Butter Chocolate Chip Pancakes
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Fluffy Pumpkin Butter Chocolate Chip Pancakes are soft, tender, and infused with warm fall spices, rich pumpkin butter, and melty semi-sweet chocolate chips. Perfect for a cozy autumn breakfast or brunch, these pancakes offer a delightful balance of indulgence and comfort made from simple pantry ingredients.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

Wet Ingredients

  • 2 large eggs
  • 1/2 cup pumpkin butter
  • 1 cup buttermilk
  • 1/4 cup brown sugar, packed
  • 3 tablespoons melted butter or oil
  • 1 teaspoon vanilla extract

Add-ins

  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves until evenly combined to ensure consistent flavor throughout.
  2. Combine Wet Ingredients: In a separate bowl, beat the eggs, then stir in pumpkin butter, buttermilk, brown sugar, melted butter or oil, and vanilla extract until the mixture is smooth and creamy.
  3. Bring It All Together: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. It’s okay if a few lumps remain to keep the pancakes tender and fluffy—avoid overmixing.
  4. Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips so they are evenly distributed without deflating the batter’s light texture.
  5. Cook Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour the batter in 1/4 cup increments. Cook each pancake for about 2-3 minutes until bubbles form on the surface and edges look set, then flip gently and cook for an additional 2 minutes until golden brown and cooked through.

Notes

  • Don’t overmix the batter to keep pancakes tender and fluffy.
  • Use fresh baking powder and baking soda for best rise.
  • Cook pancakes over medium heat for even browning without burning.
  • Allow batter to rest for 5-10 minutes before cooking to activate leavening agents.
  • Use buttermilk for tanginess and to react with baking soda for fluffiness.

Nutrition

Keywords: pumpkin pancakes, pumpkin butter, chocolate chip pancakes, fall breakfast, autumn brunch

Find it online: https://gourmetglazing.com/fluffy-pumpkin-butter-chocolate-chip-pancakes/