These spiced pumpkin chocolate chip pancakes are fluffy, warm, and a perfect treat for breakfast! The pumpkin adds a wonderful flavor and makes them super cozy.
Every bite is like a hug! I love drizzling maple syrup on top, and who can resist those chocolate chips? They’re a little treat that makes mornings brighter! 🍁🥞
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for our pancakes. You can swap it with whole wheat flour for a healthier option, or a gluten-free blend if you’re avoiding gluten altogether.
Pumpkin Puree: Canned pumpkin works best for convenience. If you have fresh pumpkin, roast and puree it for a fresh taste! Just be sure it’s not spiced pie filling.
Chocolate Chips: Semi-sweet chips are a classic choice, but dark chocolate or milk chocolate can also work. For a healthier version, try using dark chocolate chunks or sugar-free chips.
Milk: I prefer whole milk for richness, but almond, oat, or soy milk are great substitutes if you’re looking for dairy-free options.
Egg: If you want an egg-free version, mashed banana or unsweetened applesauce can act as a binder. Use about 1/4 cup for each egg you replace.
How Do I Make Sure My Pancakes Are Fluffy?
Getting fluffy pancakes is all about the mixing technique and cooking temperature. Here’s how to achieve that perfect lift:
- Combine dry ingredients well to ensure even distribution of baking powder and spices. A whisk works best!
- Mix wet ingredients gently into the dry mixture. Over-mixing makes tough pancakes, so stop when you see a few lumps.
- Cook on medium heat; too high will burn the outside before the inside cooks. Aim for a nice golden brown on each side.
- Let the batter rest for a few minutes before cooking. This can help the gluten relax, leading to fluffier pancakes!
Spiced Pumpkin Chocolate Chip Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon 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
- 3/4 cup canned pumpkin puree
- 3/4 cup milk (whole or any preferred milk)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips (plus extra for topping)
- Whipped cream for garnish (optional)
- Maple syrup for serving
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prep and around 15-20 minutes to cook. So, within 30-35 minutes, you can enjoy a delightful stack of warm pancakes!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk them all together until they’re well blended and there are no clumps. This helps to distribute the spices evenly throughout the pancakes.
2. Preparing the Wet Ingredients:
In a separate bowl, mix together the canned pumpkin puree, milk, egg, melted butter, and vanilla extract. Stir until the mixture is smooth and well combined. This will bring a nice creaminess to your pancake batter!
3. Combining Wet and Dry Ingredients:
Now it’s time to bring the two mixtures together. Pour the wet ingredients into the bowl with the dry ingredients. Gently stir everything together until just combined. Remember, it’s okay if there are a few lumps; overmixing can make the pancakes tough.
4. Adding Chocolate Chips:
Carefully fold in the semi-sweet chocolate chips using a spatula. These will melt beautifully during cooking and add a lovely touch to each pancake!
5. Cooking the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface and the edges look set, about 2-3 minutes.
6. Flipping the Pancakes:
Once the first side is golden, gently flip the pancakes over using a spatula. Cook the other side for another 2 minutes or until it’s golden brown and cooked through.
7. Keeping Pancakes Warm:
Once done, transfer the cooked pancakes to a plate and keep warm. You can cover them lightly with a clean kitchen towel while you continue cooking the remaining batter.
8. Serving:
Stack the pancakes on plates, sprinkle additional chocolate chips on top, and feel free to add a dollop of whipped cream if you like. Drizzle with maple syrup for added sweetness, and enjoy your delicious, warm pancakes!
These pancakes are fluffy, full of cozy pumpkin spices, and balanced perfectly by gooey chocolate chips—perfect for a festive breakfast or brunch! Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, you can roast it, puree it, and use it in place of the canned pumpkin. Just make sure it’s pure pumpkin and not a spiced pie filling.
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter the night before and store it in the fridge. Just give it a gentle stir before cooking, as it may thicken overnight. Note that for the best pancakes, use the batter within 24 hours.
How Can I Make These Pancakes Dairy-Free?
Simply substitute the milk with a dairy-free option like almond milk, oat milk, or soy milk. For the melted butter, you can use vegetable oil or a dairy-free butter alternative. Enjoy your dairy-free delight!
What Are the Best Ways to Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, warm them in the microwave or toaster. You can also freeze them for longer storage; just separate each pancake with parchment paper and store in a freezer bag for up to 2 months.
