Fluffy Pumpkin Butter Chocolate Chip Pancakes

Crisp autumn mornings are made for these Fluffy Pumpkin Butter Chocolate Chip Pancakes. Made with browned butter, maple, vanilla, cinnamon, spiced pumpkin butter, and chocolate chips. Best enjoyed with a pat of salted butter and a pour of maple syrup – simple and perfect.

Brown a little butter for the batter before you start. This adds a nice nuttiness and warmth. Everything is better with brown butter.

Now mix the pumpkin butter with an egg and egg yolk. Add milk, a touch of maple, and vanilla. Then mix in the usuals, flour, baking powder, cinnamon, and salt. Finish with chocolate chips.

Cook the pancakes up in a skillet with a decent amount of butter. It’s important to note – don’t use a non-stick spray, use the butter.

Butter allows the edges of the pancakes to get crisp, but the middles to stay very soft and gooey.

Serve each stack with salted butter and maple. Nothing else is needed!

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Ingredients

• 2 tablespoons salted butter

• 1/2 cup pumpkin butter

• 1 egg

• 1 egg yolk

• 1 cup milk

• 1 tablespoon maple syrup

• 1 tablespoon vanilla extract

• 1 1/4 cups all-purpose flour

• 2 tablespoons baking powder

• 1 teaspoon cinnamon

• 1/2 teaspoon kosher salt

• 1/2 cup semi-sweet chocolate chips

• salted butter, for cooking

Instructions

1. Add the butter to a small skillet and cook over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Remove from the heat. Set aside.

2. In a bowl, whisk together the pumpkin butter, whole egg, egg yolk, milk, maple, and vanilla. Add the flour, baking powder, cinnamon, and salt, and stir until just combined. Add the brown butter. Stir in the chocolate chips. Allow the batter to sit for 5 minutes.

3. Heat a large skillet over medium heat and add 2ish tablespoons butter. Pour a rounded 1/4 cup batter onto the center of the hot pan. Cook until bubbles appear on the surface. Using a spatula, flip the pancake over and cook the other side, adding additional butter as needed, for 1-2 minutes, or until golden. Repeat with the remaining batter.

4. Serve the pancakes topped with salted butter and maple. Enjoy!

recipe from
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