Description
These Pumpkin Chocolate Chip Pancakes are the ultimate autumn comfort food, combining earthy pumpkin sweetness with rich, melting semi-sweet chocolate chips. Perfectly fluffy and spiced to perfection, they transform any weekend breakfast into a special occasion. Follow this recipe for a quick and reliable way to bring the warmth of fall into your kitchen with a creamy, decadent topping that complements the spices beautifully.
Ingredients
2 cups all-purpose flour
1 tsp pumpkin spice
1 3/4 tbsps baking powder
Pinch of salt
1/4 cup sugar
2 eggs
1 tbsp vanilla extract
1 cup pumpkin puree
1/2 cup melted butter
1 1/2 cups milk
1 cup semi-sweet chocolate chips
1/2 cup whipped cream
3 tbsps cream cheese
1/4 cup confectioner sugar
Instructions
In a blender or mixer, combine all wet ingredients and pulse until smooth.
In a separate bowl, sieve flour and whisk together with other dry ingredients.
Pour the dry mixture into the wet ingredients and process until smooth.
Fold in the chocolate chips and let the batter rest for 5 minutes.
Heat a non-stick griddle over medium heat and lightly coat with spray.
Scoop 1/2 cup of batter per pancake onto the griddle.
Cook until bubbles form on top, flip, and cook until golden brown.
Whisk all topping ingredients together until stiff peaks form.
Serve warm pancakes topped with the cream mixture.
Notes
Do not press down on the pancakes while cooking; this ensures they remain light and fluffy. If the batter is too thick, add a splash more milk. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 450
- Sugar: 18g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 85mg