Easy Like Sunday Morning: Pumpkin Oat Chocolate Chip Pancakes

Pumpkin Oat Chocolate Chip Pancakes Pumpkin Oat Chocolate Chip Pancakes Pumpkin Oat Chocolate Chip Pancakes Pumpkin Oat Chocolate Chip Pancakes Pumpkin Oat Chocolate Chip Pancakes Pumpkin Oat Chocolate Chip Pancakes Pumpkin Oat Chocolate Chip Pancakes

Pumpkin Oat Chocolate Chip Pancakes
Dishtowels: Sur La Table and under $5! / Cake Stand: Old but similar, I may just be getting this one bc I LOVE it: Sur La Table / Dishes: Old but similar here, Anthropologie
Pumpkin Oat Chocolate Chip Pancakes
Tunic: Old but similar Victoria’s Secret / Socks: Free People
Pumpkin Oat Chocolate Chip Pancakes
Austin’s PJs (seriously the softest jammies!): Hanna Andersson

As the holidays approach, I enjoy spending time at home so much more. Sunday mornings in our house are all about big family breakfasts, cuddles on the couch, and just spending time enjoying each other’s company. Lately, I’ve become a bit more adventurous in the kitchen, and have been enjoying whipping up different recipes here and there.

With that said, I just discovered this mouthwatering pumpkin pancake recipe on one of my favorite cooking blogs, Cooking Classy. These pancakes have quickly become a hit in the Altes house, and how could they not? They’re fluffy, soft, and loaded with chocolate chips! And the oats? They add just the right amount of texture (and fine, they make ‘em seem a bit healthier, too!).

Read on for the recipe!

Pumpkin Oat Chocolate Chip Pancakes
Total Time: 25 minutes
Yield: About 12-14 pancakes

Ingredients:
1 1/2 cups all-purpose flour
1 cup quick oats
1/3 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 1/2 cups buttermilk
3/4 cup pumpkin puree (canned or fresh)
2 large eggs
3 Tbsp canola oil
1 tsp vanilla extract
3/4 – 1 cup chocolate chips (if using minis do 3/4 c)
Butter, for griddle

Directions:
Preheat an electric griddle to 350 degrees. In a mixing bowl whisk together flour, oats, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds. Make a well in center of mixture, then set aside.

In a separate mixing bowl whisk together buttermilk, pumpkin puree, eggs, canola oil and vanilla extract until well blended. Pour pumpkin mixture into flour mixture and whisk just until combined then fold in chocolate chips.

Pour about 1/3 cup batter at a time onto buttered griddle and spread into an even round. Cook until bottom is golden brown then flip and cook opposite side until golden brown. Serve warm with maple syrup.
Enjoy!

xoerika

 

 

 

Photos by Andrea Lowry

Hi! I’m Erika and I live in Sonoma County with my high school sweetheart and two kids. Follow along to find home inspiration, delicious recipes, and the inside scoop on all things wine country.

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1 Comments

  1. 11.18.15
    katie said:

    Your son is SO adorable!