These pumpkin chocolate chip pancakes are a cozy breakfast treat! Fluffy and sweet, they have the perfect hint of fall flavors and yummy chocolate bits scattered throughout.
Can we talk about how great it feels to eat chocolate for breakfast? I love topping these stacks with a little maple syrup and whipped cream. Who wouldn’t? 😋
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the dish! Canned pumpkin is convenient, but you can roast and puree fresh pumpkin if you prefer. It’s a great way to enjoy seasonal produce!
Flour: All-purpose flour works well, but you can try a gluten-free blend if needed. Whole wheat flour is also a good substitute for added fiber.
Chocolate Chips: Semi-sweet chocolate chips are my go-to for a nice balance of sweetness. You can use dark chocolate chips or even white chocolate if you want to mix things up!
Milk: Any milk works here! I often use almond or oat milk for a dairy-free version. Just be mindful of the kind you choose, as flavors can vary.
How Do You Get Fluffy Pancakes Every Time?
Getting fluffy pancakes is all about mixing the batter correctly! Be gentle when combining wet and dry ingredients to avoid overmixing. A few lumps are okay!
- Measure ingredients accurately for best results.
- Let the skillet heat up before adding the batter. This helps create that perfect golden crust.
- Watch for bubbles on the surface; that means it’s time to flip! This usually takes about 2-3 minutes per side.
Following these tips will help you achieve that light and fluffy texture everyone loves in pancakes! Enjoy your cooking! 🎉
Pumpkin Chocolate Chip Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3/4 cup pumpkin puree (canned or fresh)
- 1 large egg
- 3/4 cup milk (dairy or plant-based)
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips, plus extra for topping
- Optional toppings: whipped cream, chocolate syrup, maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 10-15 minutes to cook the pancakes. Overall, you can have a delicious breakfast ready in just around 25-30 minutes. Perfect for a cozy morning or a weekend treat!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk together until everything is well mixed.
2. Prepare the Wet Ingredients:
In a separate medium bowl, mix together the pumpkin puree, egg, milk, melted butter (or oil), and vanilla extract. Whisk until the mixture is smooth and combined.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients and stir gently. Be careful not to overmix; it’s okay if the batter is a little lumpy. This helps keep your pancakes fluffy!
4. Fold in the Chocolate Chips:
Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
5. Heat the Skillet:
Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil to prevent sticking.
6. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles form on the surface and the edges look a little set, usually about 2-3 minutes.
7. Flip and Finish Cooking:
Carefully flip the pancake and cook for another 2-3 minutes, or until the pancake is golden brown and cooked through. Repeat with the remaining batter.
8. Serve and Enjoy:
Transfer the pancakes to a warm plate. Stack them up and top with whipped cream, extra chocolate chips, and a drizzle of chocolate syrup or maple syrup if you like!
Enjoy your delicious pumpkin chocolate chip pancakes with a warm drink and great company! Happy eating! 🥞🎉
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour. Just keep in mind that the pancakes may be a bit denser, so you might want to add an extra tablespoon of milk to achieve the desired consistency.
How Do I Store Leftover Pancakes?
Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 3 months. To reheat, simply pop them in the toaster or microwave!
Can I Make These Vegan?
Absolutely! To make vegan pumpkin chocolate chip pancakes, substitute the egg with 1/4 cup of applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Use non-dairy milk and replace the butter with a plant-based oil.
Can I Add Nuts or Other Mix-ins?
Of course! Feel free to add chopped walnuts, pecans, or even shredded coconut to the batter. Just remember to adjust the amount of chocolate chips if you’re adding other mix-ins to keep the balance of flavors!