Warm and Cozy Cinnamon Butter Chocolate Chip Pumpkin Pancakes: A Perfect Fall Breakfast Treat

These Cinnamon Butter Chocolate Chip Pumpkin Pancakes are the perfect cozy breakfast to usher in the fall season. Flavored with pumpkin puree, cinnamon, and pumpkin pie spice, these pancakes are light, fluffy, and infused with autumnal warmth. Each pancake is studded with semi-sweet chocolate chips that melt into gooey pockets of sweetness. Topped with a generous dollop of homemade cinnamon honey butter, these pancakes are a delicious treat that will make your mornings feel extra special.

Why You’ll Love This:

• Autumnal Flavors: The combination of pumpkin puree, cinnamon, and pumpkin pie spice brings the comforting flavors of fall to every bite.
• Gooey Chocolate Chips: Semi-sweet chocolate chips melt into the warm pancakes, adding a rich and sweet contrast to the spiced batter.
• Homemade Cinnamon Honey Butter: This easy-to-make butter adds a creamy, sweet, and slightly salty finish that elevates the pancakes to a whole new level of deliciousness.
• Perfect for Fall Mornings: These pancakes are the ultimate comfort food for chilly mornings, making them ideal for cozy weekends or holiday breakfasts.

Perfect Occasion:

These Cinnamon Butter Chocolate Chip Pumpkin Pancakes are ideal for:

• Weekend Breakfasts: Treat yourself to a leisurely and indulgent breakfast on a cozy weekend morning.
• Fall Gatherings: Perfect for brunches or family breakfasts during the fall season, especially around Halloween or Thanksgiving.
• Holiday Mornings: Start your holiday mornings with these comforting pancakes that everyone will love.
• Anytime Treat: These pancakes are a delightful way to bring a little bit of fall into your day, any time of year.

Decoration Tips:

• Extra Cinnamon Butter: Serve each stack of pancakes with an extra dollop of cinnamon honey butter on top for added richness.
• Drizzle of Maple Syrup: Add a drizzle of warm maple syrup over the pancakes for an extra layer of sweetness.
• Sprinkle of Pumpkin Seeds: Garnish with toasted pumpkin seeds for a bit of crunch and a festive touch.

Ingredients:

For the Pancakes:

• 1 1/2 cups all-purpose flour
• 2 tbsp coconut sugar
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• Pinch of salt
• 1/2 cup pumpkin puree
• 1 large egg
• 3/4 cup milk
• 2 tsp lemon juice
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• Handful of semi-sweet chocolate chips

For the Cinnamon Honey Butter:

• 1/4 cup unsalted butter, room temperature
• 2 tbsp honey (not creamed)
• 1 tbsp powdered sugar
• 1 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Prepare the Cinnamon Honey Butter:
   • In a medium bowl, beat together 1/4 cup unsalted butter, 2 tbsp honey, 1 tbsp powdered sugar, and 1 tsp ground cinnamon until smooth and creamy.
   • Add a pinch of salt and beat again. Taste the butter and adjust the salt, honey, or cinnamon to your preference.
   • Set the butter aside or store it in the refrigerator until ready to serve.
2. Make the Pancake Batter:
   • In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tbsp coconut sugar, 2 tsp baking powder, 1 1/2 tsp baking soda, 1 tsp ground cinnamon, 1 tsp pumpkin pie spice, and a pinch of salt.
   • In a separate bowl, mix together 1/2 cup pumpkin puree, 1 large egg, 3/4 cup milk, 2 tsp lemon juice, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until well combined.
   • Slowly pour the wet ingredients into the bowl with the dry ingredients. Gently mix with a whisk or spatula until just combined. It’s okay if the batter is slightly lumpy—do not overmix.
3. Cook the Pancakes:
   • Heat a non-stick pan or griddle over medium heat. Once hot, lightly grease the pan with a small amount of butter or cooking spray.
   • Pour about 1/4 cup of batter onto the pan for each pancake.
   • Sprinkle a few chocolate chips on top of each pancake before flipping.
   • Cook the pancakes for about 2-3 minutes on each side, or until bubbles form on the surface and the edges look set. Flip and cook the other side until golden brown.
4. Serve:
   • Serve the warm pancakes stacked on a plate, topped with a generous dollop of the cinnamon honey butter.
   • For an extra touch of sweetness, drizzle with maple syrup or top with additional chocolate chips.

Enjoy these delightful Cinnamon Butter Chocolate Chip Pumpkin Pancakes, a perfect way to start your fall mornings with warmth and flavor!