Fluffy Pumpkin Butter Chocolate Chip Pancakes Recipe
These Fluffy Pumpkin Butter Chocolate Chip Pancakes are a delightful autumn-inspired breakfast treat. Featuring brown butter for a nutty depth of flavor, pumpkin butter for seasonal sweetness, and melty semi-sweet chocolate chips, these pancakes are irresistibly tender and bursting with cozy spices. Ready in just 30 minutes, they make a perfect weekend brunch to warm up your mornings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 2 tablespoons salted butter (for browning)
- 1/2 cup pumpkin butter
- 1 whole egg
- 1 egg yolk
- 1 cup milk
- 1 tablespoon maple syrup
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
Add-ins
- 1/2 cup semi-sweet chocolate chips
- Salted butter, for cooking pancakes
Instructions
- Brown the Butter: Place 2 tablespoons of salted butter in a small skillet over medium heat. Cook, swirling occasionally, until the butter turns golden brown and gives off a toasted aroma, about 2-3 minutes. Remove from heat and set aside to cool slightly.
- Make the Batter: In a mixing bowl, whisk together pumpkin butter, whole egg, egg yolk, milk, maple syrup, and vanilla extract until smooth. In a separate bowl, combine all-purpose flour, baking powder, cinnamon, and kosher salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the browned butter and semi-sweet chocolate chips. Let the batter rest for 5 minutes to activate the leavening agents and thicken slightly.
- Cook the Pancakes: Heat a large skillet or griddle over medium heat and add about 2 tablespoons of salted butter. Pour a rounded 1/4 cup of batter onto the hot surface for each pancake. Cook until bubbles form and start to pop on the surface, about 2-3 minutes. Flip carefully with a spatula and cook the other side for 1-2 minutes until golden brown. Add more butter to the pan as needed for subsequent batches.
- Serve: Serve pancakes warm, topped with additional salted butter and maple syrup for a delicious finish. Enjoy your fluffy, chocolate-studded pumpkin pancakes!
Notes
- Using browned butter adds a rich, nutty flavor that complements the pumpkin, but you can substitute with melted butter if preferred.
- Letting the batter rest improves pancake fluffiness by allowing baking powder to activate.
- Maintain medium heat to ensure pancakes cook evenly without burning.
- For extra moisture, serve with a dollop of whipped cream or Greek yogurt.
- These pancakes freeze well; reheat in a toaster or oven for a quick breakfast.