Fun fact? We really, really love pancakes over here. Asher eats them almost every morning for breakfast. And if my mom was given the choice, she’d accept pancakes for lunch or dinner every single day. This is a little sappy, but pancakes have a very special place in my heart. Or maybe my cooking journey is a better way to put it. They are one of the reasons I fell in love with cooking, and more importantly, cooking for others. When I was in middle school, I was often able to be home for lunch. On rainy, or overly snowy days, I would make a stack of banana pancakes (with chocolate chips – of course), for my mom and me to eat for lunch. This was one of my very favorite things to do. This was also when I came to realize how much I enjoy being able to make people happy through food. My mom’s love and excitement for these pancakes never died down, no matter how much I made them. She’d be so excited and always overly happy after taking that first bite of warm, fluffy, chocolate chip banana pancakes. I thrived off of that energy, and it’s really one of the reasons I stuck with cooking! I don’t make pancakes on the regular anymore, but every time I do, those memories come right back. In the fall, I love making pumpkin pancakes. And over the last few years, I’ve really perfected my recipe. The key to my pumpkin pancakes? Pumpkin butter – it really does make all the difference!
Here are the details
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. Couldn’t be easier, so what makes these so good? That pumpkin butter. Instead of just using canned pumpkin, I like to use my homemade pumpkin butter. It’s spiced with warm pumpkin pie spice, and just lightly sweetened, so it really adds an intense pumpkin flavor to each pancake. It’s the ingredient that really makes the pancakes stand out and become just a touch more delicious than all the rest. 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! There’s nothing better than warm pumpkin pancakes s with a smear of salty butter and a pour of maple syrup. “Ummmy”, said in my very best Oslo voice! Looking for other pumpkin recipes? Here are a few ideas: Cream Cheese Swirled Cinnamon Pumpkin Butter Bread 6 Ingredient Spiced Pumpkin Butter Spiced Pumpkin Maple Latte Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake Chai Pumpkin Cake with Maple Browned Butter Frosting Pumpkin Butter Chocolate Chip Cookies Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread Pumpkin Coffee Cake Muffins Lastly, if you make these Fluffy Pumpkin Butter Chocolate Chip Pancakes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
