Back when I lived in Los Angeles, there was a bustling pancake house down the street from my apartment. The line, filled with too-cool hipsters and skinny models, always wrapped around the corner, but if you were willing to battle the in-crowd it was well worth the wait. It was known for its crazy flavor combinations, like 'Red Velvet PanCAKES' with a cream cheese frosting swirl. (The bloody Mary's weren't half bad either.)
My sister and I made a weekly appearance and our order was always the same. For her—the 'Kid at Heart' with extra sprinkles with an avalanche of chocolate syrup. For me—'Tis the Season,' filled with pumpkin pie filling and a blizzard of cinnamon spice. I've thought a lot about those pancakes since I moved away. With Halloween this week, I decided it was time to take the recipe challenge.
I started with my best buttermilk pancake recipe, adapted over the years from my favorite Southern community cookbook. A few of cans of pumpkin later, I had a solid recipe worthy of any Hollywood brunch scene. But what could make them even better? Well chocolate of course! I threw in some candy corn M&M's and a handful of chocolate chunks, and my mission was complete. Just proof you are never too old for a little fun.

Pumpkin-Chocolate Chunk Pancakes
Serves 41 1/4 cups all-purpose flour
1/3 cup potato starch
1/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
3/4 teaspoon kosher salt
1/2 cups buttermilk
1 egg, lightly beaten
1/2 cup plus 2 tablespoons canned pumpkin
2 tablespoons unsalted butter, melted
1 teaspoon vanilla
Chocolate chips, M&M's, or chopped candy (optional)
In a large mixing bowl, whisk the flour, potato starch, sugar, baking powder, cinnamon, and salt. In a separate bowl, combine the buttermilk, egg, pumpkin, butter, and vanilla. Stir the wet ingredients into the dry ingredients until just combined, being careful not to over-mix.
Heat non-stick griddle to 325°F (medium heat) and lightly coat with cooking spray. Cook pancakes until bubbles cover the top and the bottom is light golden brown. Sprinkle any additions (chocolate chips, chopped pecans, candy, etc.) over the top and flip. Continue to cook until pancake is cooked through. Serve with warm maple syrup and whipped cream.

Related: Recipe: Pumpkin Spice Rice Krispie Treats
(Images: Nealey Dozier)
Peeler by Normann C...

Comments (9)
i just like my pancakes light and thin and fluffy and maple syrup, that's it.
The first commenter had no real reason to comment.
I would love these, except for that those candy corn m&ms are absolutely foul. Also I always find it a bit confusing why you would want to put maple syrup on chocolate, or otherwise pre-sweetened pancakes, let alone sprinkling on additional candy to compliment the syrup. The presentation kinda reminds me of IHOP and I feel oversugared just looking at it, but the actual recipe looks good so I may give it a try sans-dousing it in sugar.
haa, holler.... yeah. makes me think of that movie Elf.
"we elves try to stick to the four main food groups: candy, candy canes, candy corn and syrup..."
My kids always want me to add chocolate chips to the pancakes, but like the Holler I just don't get putting candy in something I'm going to top with syrup. The pumpkin sounds great, though. Maybe I'd like this if I use a super-dark, not-too-sweet chocolate.
Hey y'all—I don't normally add candy to my pancakes either, but it's all in the name of good Halloween fun!! I promise the recipe is just as good without...
@Nealey Dozier, LOVE pumpkin pancakes & your generosity in sharing your personal recipe here. Been meaning to create my own pumpkin pancake recipe; but, now I don't have to ... thank you! Pancakes are wonderful to serve the way you've described here because one can choose what toppings (if any) to use. I look forward to making yours with pecans & the tangy bite of dark chocolate melting between them. ;-) Question: Would your recipe suffer without the potato starch? Since I don't have any, I'm thinking of using oats instead (I usually put rolled oats in my buttermilk pancakes anyway).
Ugh, my comment disappeared because I wasn't logged in. That's a stinky feature!
Anyhoo, I love a good pumpkin pancake and am willing to give these a try although having trouble deciding if I think pumpkin + chocolate is a good idea. Maybe dark chocolate is the ticket (as someone suggested above).
Out of curiosity, what does the pumpkin starch do to the recipe? I have never used it, although I see it here and there in gluten free recipes. Thanks for the recipe!
My favorite cookies are pumpkin chocolate chip! And I always put chocolate chips in my pancakes. Ergo, this is perfect!
My one question - where the heck would I get potato starch? Is there a good alternative you could recommend?