Laura Mariano
INGREDIENTS
- 1 ¾ cups all-purpose flour
- ¾ cups semisweet chocolate chips
- 2 teaspoons brown sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- 1 ¼ cups buttermilk
- 1 cup canned pumpkin puree
- 2 large eggs
- ¼ cup unsalted butter, melted
- ¼ cup maple syrup
INSTRUCTIONS
- In a large bowl, combine flour, chocolate chips, brown sugar, baking powder, baking soda and salt and cinnamon.
- In a large glass measuring cup or another bowl, whisk together buttermilk, pumpkin, eggs and melted butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Lightly coat a griddle or nonstick skillet with cold butter.
- Working in batches, scoop 1/4 cup batter for each pancake. Cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer.
