Ingredients

The following ingredients have 4 Servings
  • 1 3/4 cups all-purpose flour
  • 3/4 cups semisweet chocolate chips
  • 2 teaspoons brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 teaspoon ground cinnamon
  • 1 1/4 cups buttermilk
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1/4 cup unsalted butter (melted)
  • 1/4 cup maple syrup

Instruction

  • In a large bowl, combine flour, chocolate chips, brown sugar, baking powder, baking soda and salt and cinnamon.
  • In a large glass measuring cup or another bowl, whisk together buttermilk, pumpkin, eggs and melted butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  • Lightly coat a griddle or nonstick skillet with cold butter.
  • Working in batches, scoop 1/4 cup batter for each pancake. Cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer.
  • Serve immediately with maple syrup.