Nothing says fall like my Pumpkin Chocolate Chip Buttermilk Pancakes. These from-scratch pumpkin pancakes are made with real pumpkins and buttermilk making them super moist and fluffy, they are perfect for fall mornings.

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How To Make Pumpkin Chocolate Chip Buttermilk Pancakes

First we will prepare the wet ingredients in the easy buttermilk pancake recipe. In a large mixing bowl, add in the buttermilk, pumpkin puree, egg, egg white, oil and mix together. Make sure this is throughouly mixed before moving to the next step. Now we will prepare the dry ingredients to the pancake batter.

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Preparing the Dry Ingredients

In a medium mixing bowl combine the flour, brown sugar, baking powder, baking soda, cloves, cinnamon, ginger and salt. Sift this throughouly using a whisk, you want all of these ingredients to be evenly distributed before adding it into the wet ingredients.

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Add White Chocolate Chips to the Pumpkin Pancakes

Now finally we will add the dry and wet ingredients together, along with the white chocolate chips. On a preheated griddle or cooking pan, add a large scoop of butter. Once the butter is fully melted and starts to form, add a large scoop of the pancake batter to the pan or griddle.

Once you start to see bubbles form at the surface of the pancake you can check the bottoms to see if they have browned. You want to get a nice golden brown or amber color. Flip them and cook as directed on the recipe card. Serve with homemade whipped butter and maple syrup. Enjoy!