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Harvest Pancakes

FallChocolateStove-Top

Time: 30 minutes

Yield: 4 servings

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About

When that crisp autumn air first appears, you must flip up some Harvest Pancakes for breakfast! These little golden treasures are sweetened with beloved chocolate chips and bring a hint of pumpkin flavor to really get you in the fall mood. It's the best time of the year, so celebrate in the most delicious way with Harvest Pancakes!

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Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 cup semisweet chocolate chips, plus more, to taste, for serving
  • 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 purée
  • 2 large eggs
  • 1/4 cup unsalted butter, melted, plus more, to taste, cold and sliced
  • 1/4 cup maple syrup, for serving

Directions

Step 1 -In a large bowl, add the flour, 3/4 cup of the chocolate chips, the brown sugar, baking powder, the baking soda, the salt, and the cinnamon and stir to combine.

Step 2 -In a large glass measuring cup or a second large bowl, add the buttermilk, the pumpkin purée, the eggs, and 1/4 cup of the melted butter and whisk to combine.

Step 3 -Pour the pumpkin mixture into the flour mixture and use a rubber spatula to stir until it is just moist.

Step 4 -Use the extra cold butter to lightly grease a griddle or nonstick skillet.

Step 5 -Working in batches, ladle about 1/4 cup of the batter onto the hot griddle and cook the pancake until bubbles appear on top and the bottom is golden-brown, about 2 minutes.

Step 6 -Flip the pancake and cook until the reverse side is golden-brown, about 1-2 minutes. Repeat the cooking process with the remaining batter, using more of the extra butter to grease the griddle, as needed.

Step 7 -Serve the pancakes sprinkled with the extra chocolate chips and drizzled with the maple syrup.

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