Crisp autumn mornings are made for these Fluffy Pumpkin Butter Chocolate Chip Pancakes. Made with browned butter, maple, vanilla, cinnamon, spiced pumpkin butter, and chocolate chips. Best enjoyed with a pat of salted butter and a pour of maple syrup – simple and perfect.
Fun fact? We really, really love pancakes over here. Asher eats them almost every morning for breakfast. And if my mom was given the choice, she’d accept pancakes for lunch or dinner every single day.
This is a little sappy, but pancakes have a very special place in my heart. Or maybe my cooking journey is a better way to put it. They are one of the reasons I fell in love with cooking, and more importantly, cooking for others.
When I was in middle school, I was often able to be home for lunch. On rainy, or overly snowy days, I would make a stack of banana pancakes (with chocolate chips – of course), for my mom and me to eat for lunch.
This was one of my very favorite things to do. This was also when I came to realize how much I enjoy being able to make people happy through food. My mom’s love and excitement for these pancakes never died down, no matter how much I made them.
She’d be so excited and always overly happy after taking that first bite of warm, fluffy, chocolate chip banana pancakes.
I thrived off of that energy, and it’s really one of the reasons I stuck with cooking!
I don’t make pancakes on the regular anymore, but every time I do, those memories come right back. In the fall, I love making pumpkin pancakes. And over the last few years, I’ve really perfected my recipe.
The key to my pumpkin pancakes? Pumpkin butter – it really does make all the difference!
Here are the details
Brown a little butter for the batter before you start. This adds a nice nuttiness and warmth. Everything is better with brown butter.
Now mix the pumpkin butter with an egg and egg yolk. Add milk, a touch of maple, and vanilla. Then mix in the usuals, flour, baking powder, cinnamon, and salt.
Finish with chocolate chips. Couldn’t be easier, so what makes these so good?
That pumpkin butter. Instead of just using canned pumpkin, I like to use my homemade pumpkin butter. It’s spiced with warm pumpkin pie spice, and just lightly sweetened, so it really adds an intense pumpkin flavor to each pancake.
It’s the ingredient that really makes the pancakes stand out and become just a touch more delicious than all the rest.
Cook the pancakes up in a skillet with a decent amount of butter. It’s important to note – don’t use a non-stick spray, use the butter.
Butter allows the edges of the pancakes to get crisp, but the middles to stay very soft and gooey.
Serve each stack with salted butter and maple. Nothing else is needed!
There’s nothing better than warm pumpkin pancakes s with a smear of salty butter and a pour of maple syrup.
“Ummmy”, said in my very best Oslo voice!
Looking for other pumpkin recipes? Here are a few ideas:
Lastly, if you make these Fluffy Pumpkin Butter Chocolate Chip Pancakes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Fluffy Pumpkin Butter Chocolate Chip Pancakes
Servings: 8 pancakes
Calories Per Serving: 314 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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- 1. Add the butter to a small skillet and cook over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Remove from the heat. Set aside. 2. In a bowl, whisk together the pumpkin butter, whole egg, egg yolk, milk, maple, and vanilla. Add the flour, baking powder, cinnamon, and salt, stir until just combined. Add the brown butter. Stir in the chocolate chips. Allow the batter to sit 5 minutes.3. Heat a large skillet over medium heat and add 2ish tablespoons butter. Pour a rounded 1/4 cup batter onto the center of the hot pan. Cook until bubbles appear on the surface. Using a spatula, flip the pancake over and cook the other side, adding additional butter as needed, for 1-2 minutes, or until golden. Repeat with the remaining batter.4. Serve the pancakes topped salted butter and maple. Enjoy!