Spooky BreakfastsNo. 6243 · The 2026 edition
Pumpkin Chocolate Chip Pancakes with Orange Buttermilk Sauce
Fluffy pumpkin pancakes studded with chocolate chips and drizzled with a tangy orange buttermilk syrup—perfect for a festive fall breakfast.
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These pumpkin chocolate chip pancakes are light, spiced, and paired with a homemade orange buttermilk sauce that adds a citrusy twist. The batter comes together quickly, and the syrup, made with butter, sugars, and fresh orange juice, is boiled then whisked with baking soda for a frothy finish. Serve warm for a cozy Halloween or autumn brunch.
Ingredients
Directions
- In a large bowl, beat the egg, sugar, oil, buttermilk, and pumpkin puree until smooth.
- In a separate medium bowl, whisk together the baking soda, baking powder, salt, cinnamon, and flour.
- Pour the dry mixture into the wet mixture and stir just until combined; do not overmix.
- Gently fold the mini chocolate chips into the batter.
- Heat a griddle to medium-high (about 325°F) and use a 1/3-cup measure to pour batter onto the hot surface.
- Cook until small bubbles appear in the center, roughly 3 minutes, then flip and cook another 1–2 minutes until the center is fully set.
- In a medium saucepan over medium-high heat, combine the granulated sugar, brown sugar, butter, buttermilk, and orange juice.
- Bring the mixture to a boil and whisk continuously for 1 minute.
- Remove from the heat and stir in the baking soda, vanilla extract, and orange zest; the syrup will foam up.
- Let the syrup rest for about 10 minutes, then stir down the foam until it reaches a syrup consistency. Serve warm over pancakes.
