These spiced pumpkin chocolate chip pancakes are fluffy and delicious! Perfect for a cozy breakfast, they combine warm pumpkin spice with sweet chocolate treats.
Who doesn’t love pancakes that smell like fall? I can’t resist the mix of spices and chocolate. Top them with syrup or whipped cream, and you’ve got a morning win! 🍂🍫
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient and gives you consistent results. If you have fresh pumpkin, feel free to roast and puree it. You can also use butternut squash puree as a yummy alternative.
Flour: All-purpose flour is the base here, but you can use whole wheat flour for added fiber. For gluten-free options, almond flour or a gluten-free blend works well too. Just adjust the liquid if needed!
Milk: I usually use almond milk for a lighter version, but regular milk or any other non-dairy milk like oat or soy work fine. This keeps the pancakes moist.
Sweeteners: I love the warmth from brown sugar, but you can switch to maple syrup or coconut sugar for a different flavor. Just remember it might alter sweetness levels.
Chocolate Chips: Semi-sweet chips add perfect sweetness, but you can swap for dark chocolate or even white chocolate if you prefer something different.
How Do I Make Fluffy Pancakes Without Overmixing?
One key to making fluffy pancakes is careful mixing. When you combine wet and dry ingredients, stop as soon as you see combined ingredients. It’s better to have some lumps than to overmix, which can make the pancakes tough.
- Mix your dry ingredients in one bowl and wet in another.
- Pour the wet mixture into the dry and stir gently. Think of folding it together, rather than stirring vigorously.
- Once the batter is just mixed, add your chocolate chips!
Remember, the pancakes will rise more when they cook, which is why light mixing is essential!
Spiced 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 salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree (canned or fresh)
- 3/4 cup milk (dairy or non-dairy)
- 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
- Butter or oil, for cooking
- Maple syrup (optional), for serving
- Powdered sugar (optional), for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and another 20 minutes to cook, making the total time around 35 minutes. Perfect for a delightful morning routine!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This helps to evenly distribute all the dry ingredients for yummy flavor in every bite!
2. Combine the Wet Ingredients:
In a separate bowl, mix together the pumpkin puree, milk, egg, melted butter (or oil), and vanilla extract. Stir until everything is well combined and smooth. This beautiful orange mixture adds moisture and spice to your pancakes!
3. Combine Both Mixtures:
Carefully pour the wet mixture into the bowl with the dry ingredients. Stir gently just until everything is combined. It’s okay if the batter is a little lumpy—overmixing can lead to denser pancakes.
4. Add the Chocolate Chips:
Fold in the chocolate chips gently into the batter, making sure they’re evenly distributed for sweet surprises in each pancake.
5. Preheat and Cook:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until you see bubbles form on the surface and the edges look a little set, about 2-3 minutes.
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook them for an additional 2 minutes, until they’re golden brown and cooked through. Remove them from the skillet and keep warm while you cook the rest of the batter.
7. Serve and Enjoy:
Stack your pancakes on a plate and sprinkle with extra chocolate chips if you’d like. Dust with powdered sugar and drizzle with maple syrup for the perfect sweet finish!
Now you have a cozy stack of spiced pumpkin chocolate chip pancakes that’s just right for fall mornings, or any time you want a delicious breakfast treat!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! If you’re using fresh pumpkin, make sure to roast it first, then puree it until smooth. You’ll want to use the same amount as the recipe calls for, which is 1 cup.
How Can I Make These Pancakes Vegan?
To make this recipe vegan, substitute the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let it sit for 5 minutes until thick) and use a non-dairy milk and vegan butter or oil.
Can I Freeze Leftover Pancakes?
Yes, you can freeze pancakes! Just let them cool completely, then place them in a single layer on a baking sheet to freeze for a couple of hours before transferring them to an airtight container. They’ll keep in the freezer for up to 2 months. Reheat in the toaster or microwave when you’re ready to enjoy!
What Can I Substitute for Chocolate Chips?
If you want to omit chocolate chips, you can replace them with nuts, dried fruit, or even peanut butter chips for a different flavor. Alternatively, a mix of spices or seeds can add an interesting twist!
