Nothing says fall like my Pumpkin Chocolate Chip Buttermilk Pancakes. These from-scratch pumpkin pancakes are made with real pumpkins and buttermilk making them super moist and fluffy, they are perfect for fall mornings.
Pumpkin Chocolate Chip Buttermilk Pancakes
These moist and fluffy fall-inspired buttermilk pancakes are amazing. Since Fall is in the air I decided this morning, why not throw together delicious Pumpkin Chocolate Chip Buttermilk Pancakes for the kids for breakfast?
I was more than excited to make this season’s first batch of buttermilk pancakes. It’s almost like it signals fall is officially here, and mom is ready to make everything pumpkin-flavored under the sun.
Easy Pumpkin Pancakes
Most days I have to fight my kids to finish up all of the pancakes I make in the morning. However, when it comes to gobbling up these delicious pancakes, the kids had no problems asking for more.
I personally like to make extras and set them aside for myself to eat as snacks later in the day. It’s like a sweet treat I can look forward to when the kids are at school and I’m hard at work online.
Pumpkin Chocolate Chip Buttermilk Pancakes Ingredients
- all-purpose flour
- baking powder
- baking soda
- ground cinnamon
- ground nutmeg
- pumpkin puree
- vegetable oil
- brown sugar
- white Chocolate Chips
I hope you enjoy these super easy-to-make Pumpkin Chocolate Chip Buttermilk Pancakes. Please come back and let me know what your family thought of them. Also, let me know what you topped your pancakes with. My kids love the classic Maple Syrup, while I love to use my homemade vanilla syrup.
How To Make Pumpkin Chocolate Chip Buttermilk Pancakes
First we will prepare the wet ingredients in the easy buttermilk pancake recipe. In a large mixing bowl, add in the buttermilk, pumpkin puree, egg, egg white, oil and mix together. Make sure this is throughouly mixed before moving to the next step. Now we will prepare the dry ingredients to the pancake batter.
Preparing the Dry Ingredients
In a medium mixing bowl combine the flour, brown sugar, baking powder, baking soda, cloves, cinnamon, ginger and salt. Sift this throughouly using a whisk, you want all of these ingredients to be evenly distributed before adding it into the wet ingredients.
Add White Chocolate Chips to the Pumpkin Pancakes
Now finally we will add the dry and wet ingredients together, along with the white chocolate chips. On a preheated griddle or cooking pan, add a large scoop of butter. Once the butter is fully melted and starts to form, add a large scoop of the pancake batter to the pan or griddle.
Once you start to see bubbles form at the surface of the pancake you can check the bottoms to see if they have browned. You want to get a nice golden brown or amber color. Flip them and cook as directed on the recipe card. Serve with homemade whipped butter and maple syrup. Enjoy!
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2-2 cups buttermilk
- 1 cup pumpkin puree
- 1 egg plus 1 egg white
- 2 tablespoons vegetable oil
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 3/4 or 1 Cup of White Chocolate Chips
- Whipped Butter
- In a bowl, mix together 1 1/2 cups buttermilk, pumpkin, egg, egg white, and oil. Combine the flour, brown sugar, baking powder, baking soda, cloves, cinnamon, ginger and salt in a separate bowl.
- Stir into the pumpkin mixture just enough to combine. Add extra buttermilk if the batter is too thick.
- Add White Chocolate Chips to batter and fold in with a spatula
- Heat butter in a griddle or frying pan over medium high heat. Let batter rest on the counter for up to 5-7 minutes, and then scoop the batter onto the griddle.
- Serve warm with maple syrup and butter.