Who can resist a sky-high stack of golden, fluffy pancakes? Pumpkin and chocolate chips take them over the top! —Libby Walp, Chicago, IL
Recommended:
Favorite Fall Pancake Recipes
VERIFIED BY Taste of Home Test Kitchen
- 2-1/3 cups pancake mix
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1-1/4 cups buttermilk
- 1/3 cup canned pumpkin
- 1/4 cup butter, melted
- 1 tablespoon honey
- 1/2 cup miniature semisweet chocolate chips
- Additional miniature semisweet chocolate chips and honey
- In a large bowl, combine pancake mix, cinnamon, nutmeg and cloves. In a small bowl, whisk eggs, buttermilk, pumpkin, butter and honey; stir into the dry ingredients just until moistened. Fold in chocolate chips.
- Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with additional chocolate chips and honey. Yield: 15 pancakes.
Originally published as Pumpkin-Chocolate Chip Pancakes in Taste of Home Christmas Annual
Annual 2016, p103
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