The College Housewife » Recipes » brunch » Chocolate Chip Pumpkin Pancakes

Chocolate Chip Pumpkin Pancakes

Pumpkin Chocolate Chip Pancakes

wet ingredients
1 Cup of pumpkin puree
2 Tablespoons of brown sugar
1 1/2 Cup of milk
1 Egg
4 Tablespoons of melted butter
1 Teaspoon of vanilla extract 

dry ingredients
2 Cups all purpose flour
3 Teaspoons baking powder
2 Teaspoons baking soda
2 Teaspoons pumpkin spice
1 Teaspoon cinnamon
1 Teaspoon of salt

maple syrup + pumpkin seeds + butta (+more for skillet) for garnish
*chocolate chips optional

*yields about 20 small pancakes

In two large bowls mix together your wet and dry ingredients. Mix wet ingredients until light and fluffy for about two minutes. Add in dry ingredients in two batches mixing well after each set. Transfer batter to a measuring cup for an easier pour. Note* if batter is too think it can be thinned with more milk to reach desired consistency. Heat skillet to medium high with generous amount of butter. Once batter starts to bubble add chocolate chips and flip. 


1 Comment

  1. Claudia Brick
    October 11, 2015 / 9:59 pm

    I love your description of waking up to the smell of breakfast cooking, and growing up – I think we can all relate to that feeling that everything is the same but different all at once. And these pancakes look insanely good – love the added chocolate chips!! 🙂

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