These Pumpkin Chocolate Chip Pancakes are a fun twist on a classic breakfast! They’re fluffy, sweet, and perfect for fall mornings with a hint of spice and chocolatey goodness.
Who wouldn’t love pancakes that taste like dessert? I usually whip up a batch on lazy weekends, and my family can’t resist them. They’re just too delicious to pass up! 🍂
Key Ingredients & Substitutions
All-purpose Flour: This is the base for your pancakes. If you’re looking for a gluten-free option, you can substitute with a 1:1 gluten-free flour blend. It works just as well!
Pumpkin Puree: Canned pumpkin puree is super convenient and gives that lovely fall flavor. If you don’t have it, you can use homemade pumpkin puree, just make sure it’s well strained to avoid excess moisture.
Chocolate Chips: Semi-sweet chocolate chips are classic, but feel free to experiment with dark chocolate or even white chocolate for a different sweetness. You can also leave them out for a healthier option!
Milk: Any milk works here, including plant-based options like almond, soy, or oat milk. Each will add a unique flavor, so choose what you like best.
Spices: The spices bring warmth to the pancakes. If you don’t have cloves or nutmeg, adding more cinnamon works perfectly too. It’s all about what spices you enjoy!
How Do You Get Fluffy Pancakes?
Making fluffy pancakes is all about the right mixing and cooking technique. Here’s how to ensure yours turn out light and airy!
- Mix dry ingredients separately from wet ingredients. This keeps the baking powder and baking soda active and gives a nice rise.
- Be gentle when combining the wet and dry ingredients. Overmixing can lead to tough pancakes instead of fluffy ones.
- Let the batter rest for about 5 minutes after mixing. This allows for a little bit of gluten relaxation.
- Make sure your skillet is hot enough. If a drop of water sizzles on contact, it’s ready.
Follow these tips, and you’ll have perfectly fluffy pumpkin chocolate chip pancakes every time!
How to Make Pumpkin Chocolate Chip Pancakes
Ingredients You’ll Need:
- For the Pancake Batter:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 3/4 cup canned pumpkin puree
- 3/4 cup milk (any kind)
- 1 large egg
- 2 tablespoons melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (semi-sweet or dark)
- For Serving:
- Maple syrup
- Whipped cream or butter (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and another 15-20 minutes for cooking, making it a quick and delicious breakfast option that you can enjoy in about 30-35 minutes!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves (if using). Make sure everything is well mixed to ensure even distribution of flavors.
2. Mix the Wet Ingredients:
In a separate bowl, combine the canned pumpkin puree, milk, egg, melted butter, and vanilla extract. Stir until the mixture is smooth and well blended.
3. Combine Wet and Dry Ingredients:
Pour the pumpkin mixture into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
4. Fold in Chocolate Chips:
Gently fold in the chocolate chips, but save a few for topping later if you’d like! This will give your pancakes little chocolate surprises.
5. Heat the Pan:
Heat a non-stick skillet or griddle over medium heat and add a small amount of butter to coat the surface. Let it melt and get bubbly!
6. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the hot skillet. Cook until you see bubbles forming on the surface and the edges starting to look set, usually about 2-3 minutes.
7. Flip and Finish Cooking:
Carefully flip the pancake and cook for another 2 minutes, or until both sides are golden brown and cooked through.
8. Keep Cooking:
Repeat the process with the remaining batter, adding more butter to the pan as necessary. This will keep your pancakes from sticking and help them become golden!
9. Serve Your Pancakes:
Stack your pancakes high on a plate. Top them with additional chocolate chips, a dollop of whipped cream or butter if you like, and a generous drizzle of maple syrup.
10. Enjoy!
Dig into your warm, fluffy Pumpkin Chocolate Chip Pancakes and enjoy a delightful breakfast full of cozy fall flavors!
These pancakes are a delicious way to start your day and bring the flavors of autumn right to your table. Happy eating!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer to use fresh pumpkin, be sure to roast and puree it until smooth. Drain any excess moisture to prevent the pancakes from becoming too wet. You’ll need about the same amount as you would canned—around 3/4 cup.
Can I Make These Pancakes Vegan?
Yes, you can make this recipe vegan by substituting the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let it sit for a few minutes to thicken). Use plant-based milk and melted coconut oil instead of butter to keep it dairy-free!
How Do I Store Leftover Pancakes?
To store leftovers, let the pancakes cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days or frozen for up to 2 months. Just reheat in the microwave or toaster when you’re ready to enjoy them again!
Can I Add Other Mix-Ins?
Definitely! Feel free to get creative with your mix-ins. Chopped nuts, white chocolate chips, or even dried cranberries can add a delicious twist to your pancakes. Just make sure not to overload the batter!
