These delicious Chocolate Chip Pumpkin Spice Latte pancakes will be your go to fall breakfast and brunch food! You’ll want to always have these pancakes on the menu.
Chocolate Chip Pumpkin Spice Latte Pancakes
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 4 teaspoons baking powder
- 1 teaspoon pumpkin spice
- 1/2 teaspoon espresso powder
- 1/2 teaspoon salt
- 1/8 cup granulated sugar
- 1/8 cup brown sugar (light or dark)
- 1 1/4 cup buttermilk, room temperature
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1/2 cup pure pumpkin
- 2 teaspoons vanilla extract
Espresso Whipped Cream
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar or granulated sugar
- 1 teaspoon espresso powder
- 1/2 teaspoon vanilla extract
- In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, espresso powder, salt, granulated sugar and brown sugar.
- In a heatproof container, melt the butter in the microwave in 15 second increments until melted. You can also melt the butter in a pan over the stove on low heat. Do not burn the butter.
- Allow the melted butter to cool.
- In a bowl, whisk together the cooled melted butter, buttermilk, egg, pumpkin and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix together. I start off with a whisk then switch to a rubber spatula to fold the ingredients together. Do not overmix the batter.
- The batter will be thick, but you may add in a 1/4 cup of buttermilk if the batter is too thick for you.
- Allow the batter to rest for 10 minutes. Make the espresso whipped cream while the pancake batter is resting.
- Heat a skillet over medium heat and scoop out about 1/3 cup of batter for each pancake.
- Bubbles will start to appear on the top of the pancake and the sides of the edges of the pancakes will start to brown. This is when you’ll know to flip the pancake. Since these pancakes are pretty thick, it may take a bit longer than usual to cook. Do not walk away from these pancakes. Watch them carefully.
- Serve with the espresso whipped cream, powdered sugar and chocolate chips. Enjoy!
Espresso Whipped Cream
- This recipe works best when you use a cold metal mixing bowl and whisk attachment. Put the mixing bowl and whisk attachment in the refrigerator or freezer for about 15 minutes.
- Remove the mixing bowl and whisk attachment from the refrigerator, attach the whisk to the electric mixer and pour the cold whipped cream into the bowl.
- Pour in the sugar, espresso and vanilla. Beat for 4-5 minutes or until you can scoop it with a spoon and it holds it’s shape.
- Add a spoonful (or more) on the pancakes or fill a piping bag with a piping tip and pipe the whipped cream on to the pancakes.
- Category: breakfast, brunch
Keywords: breakfast, brunch