pumpkin butter chocolate chip pancakes
Fluffy, chocolatey, pumpkin-y...d-e-lightful.
Ingredients
- 2 tbsp butter, melted, plus more for cooking
- 1/2 cup pumpkin butter
- 2 large eggs, at room temperature
- 1 tbsp vanilla extract
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp kosher salt
- 1 cup buttermilk, at room temperature
- 1 1/2 cups dark chocolate chips
Instructions
- In a large bowl, whisk together the butter, pumpkin butter, eggs, and vanilla. Whisk in the buttermilk. Add the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Stir until just combined. Fold in the chocolate chips with a rubber spatula. DO NOT OVERMIX - lumps in the batter are a good thing!
- Let the batter sit for 10 minutes on the counter.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Drop in 1-2 1/4-cup portions of batter into the pan, leaving space between them. Cook until bubbles begin to form on top of the pancake, about 2-3 minutes. Flip and cook an additional 1-2 minutes. Transfer to a plate. Repeat with remaining batter, melting additional butter 1 tablespoon at a time if the skillet becomes too dry.
- Serve warm with more butter and maple syrup, as desired.