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Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp pumpkin spice
- 1 ¾ tbsp baking powder
- Pinch of salt
- ¼ cup sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 cup pumpkin puree
- ½ cup oil or melted butter
- 1 ½ cups milk
- 1 cup semi-sweet chocolate chips
- ½ cup whipped cream (for topping)
- 3 tbsp cream cheese (for topping)
- ¼ cup confectioner’s sugar (for topping)
Instructions
- Combine wet ingredients: eggs, pumpkin puree, milk, oil or melted butter, and vanilla extract; blend until smooth.
- In a separate bowl, sift together dry ingredients: flour, pumpkin spice, baking powder, salt, and sugar; whisk thoroughly.
- Pour dry ingredients into wet mixture; blend until smooth without overmixing.
- Fold in chocolate chips and let batter rest for 5 minutes.
- Heat a non-stick griddle over medium heat; lightly spray with non-stick cooking spray.
- Scoop batter onto the hot griddle; cook until tops form bubbles, about 2-3 minutes.
- Flip pancakes; cook until golden brown, about 1-2 minutes more.
- For the topping: Combine cream cheese, whipped cream, and confectioner’s sugar; beat until stiff peaks form.
- Serve pancakes warm, drizzled with syrup and topped with creamy mixture.
Notes
Use fresh baking powder for maximum fluffiness.
Let batter rest to improve texture.
Keep pancakes warm in the oven if making a large batch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 10
- Sodium: 350
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 40