Start your morning right with these fluffy pancakes that combine warm pumpkin spice and sweet chocolate chips. They’re a cozy treat for any breakfast table!
Every bite feels like a hug from fall, and who can resist that chocolate surprise? I love serving them with maple syrup, but honestly, they’re delicious on their own too!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your pancakes. If you’re looking for a healthier alternative, you can use whole wheat flour or a gluten-free blend for a different twist.
Pumpkin puree: Canned pumpkin is convenient and consistent. If you’re feeling ambitious, homemade pumpkin puree from roasted sugar pumpkins can be sweeter and fresher!
Spices: The combination of cinnamon, nutmeg, ginger, and cloves brings warmth to these pancakes. If you’re missing any, just use more of another—cinnamon is a great stand-in if you’re short on spices.
Milk: Any milk works in this recipe! Use almond, soy, oat, or even coconut milk for a dairy-free option. It adds a unique flavor based on your choice!
Chocolate chips: Semi-sweet chocolate chips are traditional, but you can switch things up with dark chocolate, milk chocolate, or even white chocolate chips if you prefer a sweeter taste.
What’s the Best Way to Cook Fluffy Pancakes?
Cooking pancakes can be tricky! Here’s how to make sure they turn out fluffy and golden brown:
- Preheat your skillet or griddle on medium heat. If it’s too hot, the outside will burn before the inside cooks.
- Use a non-stick surface to ensure easy flipping and gentle cleanup.
- Pour the batter and keep an eye out for bubbles forming on the surface; this shows it’s time to flip!
- Flip gently and allow the pancakes to cook for just a couple more minutes. They should be golden brown.
- Keep cooked pancakes warm in the oven while you finish the rest of the batter.
With these tips, your pancakes will be thick, fluffy, and delicious every time! Enjoy your breakfast!
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 nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup pumpkin puree (canned or homemade)
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil, plus more for cooking
- 1 teaspoon vanilla extract
- 1/3 to 1/2 cup chocolate chips, plus extra for topping
- Butter and maple syrup, for serving
How Much Time Will You Need?
This delicious pancake recipe takes about 10 minutes to prepare and about 15 minutes to cook all the pancakes. In total, you’ll have tasty breakfast pancakes ready in about 25-30 minutes. Perfect for a cozy morning or a special brunch!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until everything is well combined. This helps the flavors blend nicely!
2. Combine the Wet Ingredients:
In a separate medium bowl, mix the pumpkin puree, milk, egg, melted butter (or oil), and vanilla extract until everything is smooth and creamy. This is where the pumpkin goodness happens!
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until everything is just combined. Don’t worry if you see some small lumps; that’s perfectly okay. Overmixing can make the pancakes tough!
4. Add the Chocolate Chips:
Fold in the chocolate chips gently so they are evenly distributed throughout the batter. Now we’re adding some sweetness!
5. Heat Up a Skillet:
Place a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. This will help achieve that golden-brown crisp that we love!
6. Cook the Pancakes:
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 a bit set, about 2-3 minutes.
7. Flip and Finish Cooking:
Gently flip the pancakes over and cook for an additional 2 minutes, or until they are golden brown and fully cooked through.
8. Keep Warm:
Transfer the pancakes to a plate and keep them warm while cooking the remaining batter. You can cover them with a clean kitchen towel or place them in a warm oven.
9. Serve and Enjoy:
Serve your fluffy spiced pumpkin pancakes stacked high, topped with a pat of butter, extra chocolate chips if you like, and a generous drizzle of maple syrup. Enjoy every delicious bite!
These pancakes are a delightful way to celebrate the flavors of fall, any time of the year!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to roast and puree it first. About 1 cup of raw pumpkin will yield the same amount of puree when cooked, giving your pancakes a lovely fresh flavor!
How Can I Make These Pancakes Gluten-Free?
You can easily make this recipe gluten-free by substituting all-purpose flour with a gluten-free flour blend. Make sure your baking powder is gluten-free as well for the best results!
Can I Freeze Leftover Pancakes?
Yes! Allow the pancakes to cool completely, then stack them with parchment paper in between each pancake to prevent sticking. Place them in an airtight container or freezer bag, and they can be frozen for up to 2 months. To reheat, pop them in the toaster or microwave!
What Can I Substitute for Eggs?
If you need an egg replacement, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana for each egg. This will keep your pancakes moist without affecting the flavor too much!
