Pumpkin Chocolate Chip pancakes
Hello all my lovies… It’s Tuesday and I know that I have been telling you all you Instagram and Twitter and Facebook about how this week is pretty much chocolate all day every day this week.
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I know it’s gonna be chocolate overload but it’s what we like to call #Choctoberfest with Imperial Sugar.
For any of you who have not been kept in the loop {which really means living under a rock} me and some yummilicious bloggging peeps are participating in #Choctoberfest, a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes.
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If you missed yesterday’s post click on back and ENTER the giveaway

But let’s get back to todays favorite… Pumpkin Chocolate Chip Pancakes.

I know, these pancakes scream Fall and this past weekend the weather actually dropped… I know!
There was an overcast and the breeze was fantastic, the humidity almost gone and I could smell the difference in the air.
I just knew I had to make pancakes but these are made with homemade pumpkin puree {recipe coming next week}, Imperial Sugar and chocolate chips of course.
The smell of these pancakes being made will make you mouth water and you bellly rumble.
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Can’t you feel my excitement… I love this time of year!!!!!

If you make any of our recipes, share them on instagram or twitter be sure to tag me @thatssoyummy and use the hashtag #thatssoyummy! I love seeing your photos!


Pumpkin Chocolate Chip Pancakes

Rating: 41

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: makes 15 pancakes

The ultimate fall breakfast pancakes with fresh pumpkin, cinnamon, spices and chocolate chips!


  • 11/2 cups All-Purpose Flour
  • 1/3 cup Imperial Granulated Sugar
  • 2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 3/4 teaspoon Salt
  • 2 teaspoon ground Cinnamon
  • 1/4 teaspoon ground Nutmeg
  • 1 teaspoon Pumpkin Pie Spice
  • 1 1/2 cups Buttermilk
  • 3/4 cup Pumpkin Puree (canned or homemade)
  • 2 large Eggs
  • 3 Tablespoon Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 1 cup Chocolate Chips, (I used semi-sweet)
  • Butter, for griddle


  1. Preheat an electric griddle to 350 degrees. In a mixing bowl whisk together dry ingredients: flour, sugar, baking powder, baking soda, salt, and spices. Make a well in center of mixture, then set aside.
  2. In a separate mixing bowl whisk together wet ingredients: buttermilk, pumpkin puree, eggs, vegetable oil and vanilla extract until well blended. Pour pumpkin mixture into flour mixture and whisk just until combined then fold in chocolate chips.
  3. Pour about 1/3 cup batter at a time onto buttered griddle. Cook until bottom is golden brown then flip and cook opposite side until golden brown. Serve warm with maple syrup... Enjoy!



Disclosure:  Imperial Sugar gave product for this event. I was not paid to write this post and all opinions are my own


Enjoy and see you next time!
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