These Pumpkin Chocolate Chip Pancakes are a cheerful way to start your day! Fluffy and pumpkin-spiced, they are packed with sweet chocolate chips that melt in your mouth.
I love how the pumpkin gives them a warm color and a cozy flavor. Perfect with a drizzle of maple syrup on top—who can resist a breakfast like that? 😉
Key Ingredients & Substitutions
Pumpkin Puree: This is the star ingredient! Canned pumpkin puree works great, but fresh pumpkin is also an option. If you’re short on puree, you can substitute with applesauce for a different flavor and added moisture.
Buttermilk: It adds a nice tangy flavor and helps make the pancakes fluffy. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes to sour.
Flour: All-purpose flour gives a nice structure but you can go half and half with whole wheat flour for a heartier pancake. Gluten-free all-purpose flour is also a great option for those avoiding gluten.
Spices: The warmth of cinnamon, nutmeg, ginger, and cloves gives these pancakes their autumn vibes. You can play around with the amounts or even substitute pumpkin pie spice for convenience.
How Do You Make Fluffy Pancakes Every Time?
Making fluffy pancakes is all about gentle mixing. Overmixing can lead to tough pancakes! Here’s how to get it right:
- Mix dry ingredients and wet ingredients separately first.
- When combining, stir gently until just combined; it’s okay if there are lumps.
- Let the batter rest for a few minutes. This helps the flour to hydrate and leads to fluffiness.
- Cook on medium heat—too high and they can burn; too low and they won’t cook through.
With these tips, your pancakes will turn out light and delicious each time! Enjoy them warm with your favorite toppings! 🍁
How to Make Delicious Pumpkin Chocolate Chip Pancakes
Ingredients You’ll Need:
- Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon 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 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- Mix-ins:
- 1/2 cup semi-sweet chocolate chips (plus extra for topping)
- For Cooking:
- Butter or oil for cooking
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and another 15 minutes to cook, making a total of around 25 minutes from start to finish. A quick and delightful breakfast awaits!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This helps evenly distribute all the dry ingredients.
2. Combine the Wet Ingredients:
In another bowl, whisk the pumpkin puree, buttermilk, egg, melted butter (or oil), and vanilla extract until everything is well mixed. This mixture will add moisture and flavor to your pancakes.
3. Combine Wet and Dry Mixes:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spatula until just combined—be careful not to overmix! The batter should be slightly lumpy; this is what keeps your pancakes fluffy.
4. Fold in Chocolate Chips:
Gently fold the semi-sweet chocolate chips into the batter, making sure they are evenly distributed. Everyone loves a chocolatey surprise in their pancakes!
5. Heat the Skillet:
Take a non-stick skillet or griddle and heat it over medium heat. Lightly grease the pan with butter or oil to help prevent sticking.
6. Cook the Pancakes:
Pour approximately 1/4 cup of batter onto the heated skillet for each pancake. Cook until you see bubbles forming on the surface and the edges look set, about 2-3 minutes.
7. Flip and Finish Cooking:
Once the bubbles form, carefully flip the pancakes. Cook for another 2 minutes or until they are golden brown and cooked through. Repeat this process with the remaining batter.
8. Serve and Enjoy:
Remove the pancakes from the skillet and keep them warm while you finish cooking the rest. Serve them stacked high with extra chocolate chips on top, a dollop of butter, and a generous drizzle of maple syrup. Enjoy your delightful pumpkin chocolate chip pancakes!
These pancakes are perfect for breakfast or brunch, especially during fall. Enjoy the cozy flavors! 🥞🎃
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, peel, seed, and roast it until tender, then puree it until smooth. Just make sure to use about the same amount as the canned version (3/4 cup). Fresh pumpkin will add great flavor!
Can I Make These Pancakes Vegan?
Yes! You can substitute the buttermilk with a non-dairy milk mixed with a tablespoon of vinegar or lemon juice. Replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit for a few minutes to thicken) or 1/4 cup unsweetened applesauce.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster, oven, or microwave until warmed through. They also freeze well; just layer them with parchment paper and store in a freezer bag for up to 2 months!
What Can I Serve with These Pancakes?
These pancakes are great on their own, but you can enhance them by serving with maple syrup, whipped cream, or a sprinkle of nuts. Fresh fruit like bananas or berries also makes delicious toppings, and a side of bacon or sausage complements the sweetness nicely!
