Pumpkin Chocolate Chip Pancakes: These decadent pancakes are packed with pumpkin flavor, cinnamon, and chocolate. What a beautiful way to start the morning! 
Pancakes are a thing of glory.
They’re carb-loaded-stick-to-your-ribs soft and fluffy circles of pure goodness. That description totally fits a cinnamon roll too, doesn’t it? 🙂
Now, I don’t eat pancakes all that often. Not because I don’t adore them, but because I am a cereal junkie and love a bowl of cold cereal with my hot coffee. But when I do eat pancakes, I go all out.
Go big or go home, right? And when it tastes like pumpkin pie, well, a pretty big stack is acceptable. Or, even better, a mini muffin stack that can be taken one the go!
(Don’t worry–I didn’t actually eat that entire stack. I ate more like half that so that I would have leftovers for the next morning). 
Now, I’d love to say I kicked off the fall season with these glorious pancakes, but the Original Pancake House has their amazing pumpkin pancakes available all year around, and whenever I go there, I’m a creature of habit and have to get them.
But, regardless of my pumpkin-pancake-year-around eating habits, if you haven’t indulged in fall related treats yet, these are definitely the thing to start with! They’re cinnamony, pumpkiny, and chocolatey.
Heaven.
Pure bliss.
It’ll make you feel like you’re vacationing in the mountains.
It’ll make you want sweater weather.
And hot chocolate.
Or hot coffee.
And a fire in the fireplace.
I digress.
They’re just plain awesome. 🙂 
This batter couldn’t be easier.
You start off with a basic buttermilk pancake recipe: flour, baking powder, baking soda, salt, sugar, buttermilk, eggs, vegetable oil, and vanilla extract.
What you add is brown sugar, pumpkin puree, cinnamon, all spice, cloves, nutmeg, and chocolate chips.
You stir the dry. You stir the wet. Mix together. Grease a griddle and wait ’til it’s screaming hot. Pour, cook, flip, cook, drench in maple syrup, and then stuff your face. Or top with my favorite cinnamon whipped cream. Or pumpkin caramel sauce.
It doesn’t sound very ladylike or polite to “stuff you face,” and it’s probably not, but ill-manners are totally forgiven when it comes to pancakes. Trust me. I’m an expert on pancake-face-stuffing, which I probably shouldn’t be all that proud of… 🙂
Yields 18 (4-inch) pancakes
10 minPrep Time
4 minCook Time
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Ingredients
- 2 2/3 c all-purpose flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3 Tbsp white sugar
- 1 Tbsp brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground all spice
- 2 eggs
- 1 c pumpkin puree
- 1/4 cup vegetable oil
- 1 1/2 - 2 c buttermilk
- 1 tsp vanilla extract
- 3/4 c chocolate chips
- Maple Syrup
- Powdered Sugar
- Cinnamon Whipped Cream
- Chocolate Syrup
Instructions
- In a medium or large bowl, mix together all dry ingredients. Set aside.
- In a separate bowl, mix all wet ingredients (start with only 1 1/2 cups of buttermilk), making sure to mix really well--all the ingredients should be completely incorporated.
- Make a well in the center of the dry ingredients, and pour in the wet ingredients.
- Stir until just combined.
- Add in chocolate chips.
- If the batter seems too thick, thin it out with the extra 1/2 c of buttermilk, pouring it in 1/8 cup at a time.
- Grease a griddle with cooking spray, and let it get screaming hot.
- Turn the temperature down to medium heat, and pour about 1/4 c of batter for each pancake.
- Cook pancakes until tops are covered with bubbles and edges looked cooked. Flip over, and cook until thoroughly done.
- Top with syrup, whipped cream, or any sauce you like!
- Enjoy the pumpkin heaven!
Check out my other breakfast recipes! 🙂
