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Pumpkin Chocolate Chip Buttermilk Pancakes

Ingredients

  • - 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

Instructions

  1. 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.
  2. Stir into the pumpkin mixture just enough to combine. Add extra buttermilk if the batter is too thick.
  3. Add White Chocolate Chips to batter and fold in with a spatula
  4. 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.
  5. Serve warm with maple syrup and butter.