These moist and fluffy buttermilk pancakes are amazing. I was more than excited to make my first batch of buttermilk pancakes that cool crisp morning. Since Fall is in the air I decided why not throw in some delicious pumpkin puree and some white chocolate chips for the kids. WALAH! It was a success and every pancake was eating that morning. Which is a lot for this crew of kids, since most days it’s a struggle to finish the big batches of food I make. Dare I blame it on my growing boys? Or is it maybe because I ate them all? Who knows we won’t speculate at this point.
Pumpkin Chocolate Chip Buttermilk Pancakes
- - 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.