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–+ servings

Pumpkin Chocolate Chunk Pancakes

These pumpkin chocolate chunk pancakes are a breakfast lover's dream - they have a soft & fluffy texture, golden brown edges, the best pumpkin flavor, and pockets of melty chocolate chunks. These pancakes are great for an easy weekend breakfast or lavish brunch spread.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 15 large pancakes

Ingredients
 

  • 1 ¾ cups (420 grams) whole milk room temperature
  • 1 tablespoon + 1 teaspoon distilled white vinegar or apple cider vinegar
  • 2 ¼ cups (281 grams) all purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup (240 grams) pumpkin puree
  • ¼ cup (57 grams) unsalted butter melted and slightly cooled
  • 1 tablespoon pure vanilla extract
  • 1 large egg room temperature
  • 1 cup (200 grams) Navitas Organics Semi-Sweet Cacao Wafers coarsely chopped

Instructions

  • Preheat your oven to 300 degrees and line a baking sheet with parchment paper. This will be to keep your finished pancakes warm while you cook the rest of your batter.
  • In a large liquid measuring cup or a bowl, stir together the milk and vinegar. Let it sit for a few minutes - the milk will start to thicken and slightly curdle. This will be your buttermilk.
  • Coarsely chop your chocolate and set aside. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
  • In a separate large bowl, whisk together the buttermilk, pumpkin puree, butter, vanilla extract, and egg until well combined. Pour the wet ingredients into the dry ingredients and whisk until a batter forms. A few small lumps in the batter are okay. 
  • Add the chopped chocolate and fold together until evenly incorporated throughout the batter. Let the batter rest for 5-10 minutes - this step is critical for the fluffiest pancakes!
  • Heat up your non-stick pan or griddle to low-medium heat. If your pan is truly non-stick, you don’t need to grease it with anything. But if you want to just to be safe, use vegetable oil and wipe up any excess oil with a paper towel.
  • Use a cookie/ice cream scoop or ladle to spoon the batter onto your pan (I usually do about ¼ cup per pancake), cooking only a few at a time as to not overcrowd the pan. Let the pancakes cook for 1-2 minutes on one side until the edges are completely set and there are bubbles on the surface.
  • Carefully flip your pancakes and cook for an additional minute or so. Place the pancakes on the prepared baking sheet and into the oven to stay warm.
  • Repeat this with the remaining batter, adjusting the heat if necessary.
  • Top the finished pancakes with maple syrup, chopped nuts, whipped cream, fruit, etc., and dig in!

Notes

  • You can use either a store-bought pumpkin spice mix or make your own. Here are the measurements I normally use when I am making mine:
    • 2 teaspoons ground cinnamon
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cloves
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