These Pumpkin Chocolate Chip Pancakes are fluffy and full of autumn flavors! With a hint of pumpkin spice and sweet chocolate chips, they’re the perfect treat for breakfast.
Who can resist pancakes that taste like fall? I love making a big stack and drizzling them with syrup on cozy mornings. They make breakfast feel extra special! 🍁🥞
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree works great, but you can also make your own by baking and pureeing fresh pumpkin. If you’re in a pinch, butternut squash puree can be used instead for a similar flavor.
Flour: All-purpose flour is standard, but you can swap in whole wheat flour for a nuttier taste and more fiber. Gluten-free all-purpose flour is also a good alternative if needed!
Chocolate Chips: Semi-sweet chocolate chips are my favorite, but dark chocolate or even white chocolate can add a fun twist. For a healthier option, use dark chocolate or carob chips!
Milk: Dairy milk gives the best texture, but almond, soy, or oat milk can substitute if you’re dairy-free. Each will provide a slightly different flavor, but they will all work.
How Do I Make Sure My Pancakes Are Fluffy?
Fluffy pancakes are the key to breakfast happiness! The secret lies in not overmixing your batter. Here’s how to get those pancakes light and airy:
- Combine wet and dry ingredients gently. Mix until just combined, leaving some lumps. Overmixing leads to dense pancakes.
- Add the baking powder and baking soda to help the pancakes rise, but ensure they are fresh for maximum lift.
- Let the batter sit for about 5 minutes before cooking. This helps the leavening agents activate and results in fluffier pancakes.
- Cook on medium heat, giving your pancakes time to rise before flipping. Don’t rush this step!
With these tips and ingredient insights, you’ll create delicious Pumpkin Chocolate Chip Pancakes every time! Enjoy making them!
How to Make Pumpkin Chocolate Chip Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 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)
Wet Ingredients:
- 3/4 cup pumpkin puree
- 1 large egg
- 3/4 cup milk (any kind)
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
For Topping:
- 1/2 cup chocolate chips, plus extra for topping
- Maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to cook. So, you’ll have delicious pancakes ready in just 30 minutes! Perfect for a quick morning meal.
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and the spices (cinnamon, nutmeg, ginger, and cloves if using). This ensures everything is evenly distributed!
2. Combining the Wet Ingredients:
In another bowl, mix together the pumpkin puree, egg, milk, melted butter (or oil), and vanilla extract. Mix well until everything is lovely and smooth.
3. Combining Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients bowl. Stir gently until everything is just combined. Remember, it’s okay if the batter is a bit lumpy—no need to overmix!
4. Adding the Chocolate Chips:
Fold in the chocolate chips carefully to avoid breaking them up too much. We want those sweet surprises in each pancake!
5. Heating the Skillet:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a bit of butter or oil. You want it hot enough that droplets of water dance on the surface!
6. Cooking the Pancakes:
Using a measuring cup, pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until you see bubbles forming on top and the edges look set. Then, carefully flip the pancake over and cook for another 2 minutes, or until they’re golden brown all over.
7. Finishing Up:
Continue with the remaining batter, adjusting the heat as necessary to prevent burning. Keep the cooked pancakes warm in a low oven if needed.
8. Serving:
Serve the pancakes stacked high, topped with extra chocolate chips and a drizzle of warm maple syrup. Enjoy every delicious bite!
These Pumpkin Chocolate Chip Pancakes are perfect for chilly mornings—moist, flavorful, and combined with melty chocolate chips. Enjoy your cozy treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree by roasting a pumpkin until tender and then mashing it. Just be sure to drain any excess moisture so your pancakes don’t turn out too watery.
How Can I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To keep them fresh, place parchment paper between layers to prevent sticking. You can also freeze them for up to 2 months by wrapping them tightly in plastic wrap.
What Can I Substitute for Eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce, mashed banana, or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg. These will work well for binding the ingredients together!
How Do I Make These Pancakes Dairy-Free?
Just swap the regular milk for a non-dairy alternative like almond milk, soy milk, or oat milk. You can also use coconut oil in place of the butter for a perfect dairy-free pancake recipe!