These spiced pumpkin chocolate chip pancakes are fluffy and full of fall flavors! The warm spices and sweet chocolate chips make breakfast feel like a treat.
Who doesn’t love pancakes that smell like a cozy kitchen? I always top mine with a drizzle of maple syrup. It just makes the whole thing even better! 🥞
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the recipe. Canned pumpkin puree adds convenience and consistent flavor, but if you’ve got fresh pumpkin, feel free to make your own! Just roast it, scoop, and blend until smooth. It adds a wonderful freshness.
Spices: The mix of cinnamon, ginger, nutmeg, and cloves gives these pancakes that cozy fall taste. If you don’t have all the spices, you can use pumpkin pie spice as a substitute. It’s an all-in-one option that works great!
Buttermilk: Buttermilk makes pancakes fluffy and tender. If you don’t have any, you can substitute it with milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes to thicken.
Chocolate Chips: I prefer semi-sweet chips for a balanced sweetness. If you’re looking for a healthier option, dark chocolate chips are great too, or you can use carob chips for a non-cocoa alternative.
How Do You Ensure the Perfect Pancake Texture?
Pancakes can be tricky, but a few simple steps can help you achieve that delightful fluffy texture. Here’s what to do:
- Mix wet and dry ingredients separately first. This helps combine them without overmixing.
- When combining the two mixtures, gently fold them together until just combined. A few lumps are perfectly fine; this prevents the pancakes from becoming tough.
- Let the batter rest for a few minutes. This helps to create a lighter pancake.
Cooking also matters! Ensure your griddle or skillet is at the right temperature. If it’s too hot, the pancakes may cook too quickly on the outside before being cooked through. Medium heat is usually perfect!
Follow these tips, and you’ll have delicious pumpkin chocolate chip pancakes in no time!
Spiced Pumpkin Chocolate Chip Pancakes
Ingredients You’ll Need:
- Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
- Add-ins:
- 1/2 cup semi-sweet chocolate chips (plus extra for topping)
How Much Time Will You Need?
This delightful pancake recipe takes about 15 minutes for preparation and around 10-15 minutes for cooking. So, in total, you’ll be enjoying these warm, spiced pancakes in about 30 minutes!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk everything together to ensure it’s evenly mixed.
2. Combine the Wet Ingredients:
In another bowl, mix the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract. Stir until the mixture is smooth and well combined.
3. Combine Wet and Dry Ingredients:
Pour the pumpkin mixture into the bowl with the dry ingredients. Gently fold them together until just combined. It’s okay if there are a few lumps; overmixing can make the pancakes tough.
4. Add the Chocolate Chips:
Gently fold in the semi-sweet chocolate chips into the batter until distributed evenly. This adds a lovely sweetness to your pancakes!
5. Heat the Griddle:
Heat a non-stick griddle or a large skillet over medium heat. Lightly grease it with butter to prevent sticking.
6. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface and the edges appear set, about 2 to 3 minutes.
7. Flip the Pancakes:
Carefully flip the pancakes and cook for another 2 minutes until they are golden brown and cooked through.
8. Keep Warm and Repeat:
Transfer the cooked pancakes to a plate to keep warm. Continue with the remaining batter, greasing the griddle as needed.
9. Serve and Enjoy:
Stack the pancakes high on a plate, top with a pat of butter, sprinkle extra chocolate chips, and drizzle with maple syrup. Enjoy your fluffy, spiced pumpkin chocolate chip pancakes!
These pancakes are perfect for a cozy breakfast or a special brunch. Enjoy the fall flavors and warmth! 😊
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, simply roast your pumpkin, scoop out the flesh, and puree it until smooth. This adds a fresh flavor to the pancakes!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5-10 minutes until it thickens slightly.
Can I Freeze Leftover Pancakes?
Yes, you can! Allow the pancakes to cool completely, then place wax paper between each pancake to prevent them from sticking together. Store them in an airtight container or freezer bag for up to 2 months. To reheat, just pop them in a toaster or microwave!
What Other Add-ins Can I Use?
Feel free to get creative! You can add chopped nuts like walnuts or pecans, or even dried fruits such as raisins or cranberries for extra texture and flavor. Just remember to adjust the amount of chocolate chips accordingly!