Guys, I played it so cool this year. I patiently waited all the way until OCTOBER to post a pumpkin recipe.
Not going to lie – this would not have been possible if it wasn’t for San Francisco’s Indian summers. The daily 75-and-sunny forecast hasn’t really made me want to cozy up with chili and Oktoberfest beers and pumpkin everything as much as I usually do. But I’m craving Fall in a big way, so although the weather might not be cooperating, I’ve been determined to make it feel like Fall in our house ever since the calendar crept over into October. And what better way to do that than with dark chocolate chip pumpkin pancakes?
These are hands-down the richest, fluffiest pancakes I’ve ever made. I mean, look at those thick and fluffy beauties!! They are loaded up with pumpkin flavor, warm fall spices, and – to make them even more decadent – big ol’ dark chocolate chips. The key to these thick, rich pancakes is whole milk (don’t substitute a healthier alternative for this one!) and lots of glorious pumpkin puree. The result is pure pancake perfection, and just the ticket to feeling like Fall around here in sunny California.
Now that I’ve started with the pumpkin, I don’t think I’m going to be able to stop. These pancakes have officially gotten me into the pumpkin zone! (That’s a thing, right?) You’ve been warned, people. Hooray for pumpkin season!!
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 2 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1 cup dark chocolate chips or chunks
- 1 ¼ cups pumpkin puree (NOT pumpkin pie filling)
- 1/3 cup brown sugar
- 1 egg
- 3 tbsp. vegetable oil
- 1 ½ cups whole milk (do not substitute)
- Butter, for cooking the pancakes
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and dark chocolate chips until combined.
- In a blender, combine the pumpkin puree, brown sugar, egg, vegetable oil, and whole milk. Blend on high for about 30 seconds until well-combined. Add the wet ingredients to the dry ingredients a little at a time, whisking lightly to combine. Do not overmix the batter! Just stir until the wet and dry ingredients come together.
- Preheat your oven to 200°F. Put a rimmed baking sheet in there to hold the pancakes once they’re done.
- Next, cook the pancakes. Preheat a large nonstick skillet or griddle over medium heat. Melt 1 tbsp. butter (or enough to generously coat the bottom of the pan). Add the pancake batter in ¼-cup scoops to the pan. Allow to cook untouched for about 1 minute on the first side, or until the bottom is cooked and little bubbles start to rise to the surface. Flip the pancakes and allow to cook for about 2 more minutes on the other side, until cooked through on the inside and lightly browned on the outside. Transfer the cooked pancakes to the sheet in the oven to keep warm.
- Continue to cook the pancakes in batches, adding 1 tbsp. butter to the pan with each new batch, until all the batter is gone.
- Serve warm, with lots of maple syrup!
Looking for more pumpkin deliciousness?
Vegan Cinnamon Swirl Pumpkin Bread
Cinnamon Streusel Pumpkin Muffins
Pumpkin Scones with Brown Butter-Vanilla Glaze
