Pumpkin Pancakes!!! So excited over here!
I feel like because it is now October I can freely talk about all things pumpkin!! Pretty pumped about this. Especially after spending the last few days in Orlando at the Wizarding World of Harry Potter experiencing pumpkin juice, pumpkin pasties and OK, chocolate frogs and Butterbeer too!
Since I’m on the topic of Harry Potter, thank you guys all so much for your incredibly awesome recommendations. Like you all had said, Universal Studios is HUGE, and there is just so much to see! I was thinking we would really only visit Harry Potter, but after the first day we kind of realized that we should maybe try to see a bit more. So the first day was all Harry Potter and it was everything we could have hoped for. If you guys love Harry Potter, I highly recommend checking out this park. The Gringotts Bank ride is beyond cool! Asher was pretty afraid to ride any rides, but we got her to go on a few. She is declaring the Hogwarts Express her favorite!
Wait, I just realized, I dove right into talking about our trip and never told you guys how my surprise went! Unfortunately it didn’t work out exactly as I had hoped, but to make a long story short, Asher was SO excited to see my brother Kai and his girlfriend Caitlin when we arrived in Orlando. She had no idea they where coming, so she was ecstatic.
In fear of this post being a mile long, I think I will save the rest of my trip for another post, so second day at the park will have to come later! Cause you guys! We have chocolate chip pumpkin pancakes to chat about!
I’m headed back home tonight, back to the fall weather, back to life, and back to all my pumpkin baking! While I’m sad to be leaving vacation behind, I’m also excited to return home and kind of just dive back into all things fall…which you guys all know that I love so much!
I’ll be kicking things off by making these pancakes bright and early tomorrow morning. Or ok, maybe not bright and early, maybe lunch is a better idea? or a mid afternoon work break? Either way I will definitely be making them! They’re honestly one of my favorite foods of the moment! Warm and cozy pumpkin, cinnamon, chocolate and um, whipped maple butter
So much goodness happening, yet so simple. Yes, please!
So here’s the deal with these. Like I said above, these pancakes are simple and easy. The pancakes have a pumpkin buttermilk base and are of course loaded with chocolate chips, my favorite!! I love that they have the flavors of pumpkin spice, but are studded with semi sweet chocolate chips, it’s the perfect balance of pumpkin and chocolate flavors, and I can’t lie, I would take these pancakes over a slice of pumpkin pie any day.
But I didn’t even get to my favorite part yet. That whipped maple butter!!
Oh my gosh, if you guys have yet to try whipped maple butter, please, please let these pancakes be your first time. The butter is SO good and just beyond perfection when paired with the pumpkin in these pancakes.
And even though these pancakes have a slightly orange hue, as they are packed with real pumpkin, the picky eaters in my life had no problem eating them.
But when you add on that maple butter? Whoa, these pancakes go to a whole new level!
They’re the perfect autumn breakfast from Labor Day, to Thanksgiving….breakfast, lunch or dinner! 🙂
WATCH HOW-TO VIDEO:
Chocolate Chip Pumpkin Pancakes with Whipped Maple Butter.
Servings: 12 Pancakes
Calories Per Serving: 315 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 3/4 cup pumpkin puree
- 2 eggs
- 4 tablespoons browned butter or melted butter
- 1 tablespoon maple syrup
- 2 teaspoons vanilla
- 1 cup semi-sweet chocolate chips...or more!
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- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a small bowl, whisk together the buttermilk, pumpkin, eggs, butter, maple syrup and vanilla. If your pumpkin puree is thick and not mixing well, just blend the all the wet ingredients together in a blender.
- Pour the wet ingredients into the dry ingredients and mix the batter until just combined. It's OK if there are lumps in the batter. Stir in the chocolate chips. Cover the batter and set aside for 10 minutes.
- Meanwhile, make the whipped maple butter. Combine the butter and maple syrup in a small sauce pan and bring to a boil. Boil 3-5 minutes or until thickened. Using an electric mixer (or your hand with a lot of might) whisk the butter until whipped, about 2 minutes. Stir in a pinch of salt.
- Heat a large skillet or griddle over medium heat and add butter, or spray with cooking spray. Pour about 1/4 cup pancake batter on the center of the hot pan and gently spread the batter to form a circle. Cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for a minute, or until golden. Repeat with the remaining batter.
- To serve, spread each pancake with a little maple butter. Serve with more maple syrup if desired.
Happy Pumpkin eating!! ?