Hi everyone! Hope your weekend was amazing ~ we had a great one here. The weather was 1/2 summer & 1/2 super chilly, rainy fall….which brought some snow our way! I was super inspired to create the perfect pancakes to celebrate this fall weather. These Pumpkin Chocolate Chip Pancakes are irresistible…
By now I think we can all admit that we are in the same boat….pumpkin calls to us the second the leaves start to change color.
The change of seasons here in Telluride is spectacular! Every time I sit down to work I pop back up & dash outside to take more photos.
I created this recipe using white whole wheat flour, organic eggs, unsweetened pumpkin purée, pure maple syrup, mini chocolate chips & pumpkin pie spice. They are cooked in & topped with lots ‘n lots of creamy butter!
I’m crazy for this Rapture beeswax candle by Big Dipper Wax Works. I love to burn it while I cook up a storm. The patchouli & cassia fragrance is fresh and light. It brings on such an uplifting mood!
Back to chocolate, pumpkiny pancakes….
The next best thing to a slice of cake for breakfast is a decadent plate of hot pancakes. That pretty blue printed napkin is from Hen House Linens. You should check out their entire collection for seasonal tabletops & styling.
On the weekends we settle into heartier breakfasts like this (if you have any leftover, re-heat them for busy weekday meals too!) Here’s another pumpkin pancake recipe you might wanna try…Gluten Free Pumpkin Pancakes with Spiced Whipped Cream.
More Pumpkin Pancake Recipes!
- Brown Butter Pumpkin Pancakes with Maple Bourbon Pecans Cheese & Chocolate
- Chocolate Chip Pumpkin Pancakes Jennifer Chong
- Peanut Butter Chocolate Chip Pumpkin Pancakes The Local Taste
- Pumpkin Hazelnut Pancakes Self Proclaimed Foodie
- Pumpkin Pancakes with Buttered Pecan Maple Syrup Life Made Simple
- Pumpkin Pancakes with Maple Cinnamon Whipped Cream Say Yes