These Pumpkin Chocolate Chip Pancakes are fluffy and sweet, making breakfast feel like a special treat! The cozy pumpkin flavor pairs perfectly with delightful chocolate chips.
Who says pancakes are only for mornings? I love having these for lunch too! Just top them with some maple syrup, and you’re in for a delicious day!
Key Ingredients & Substitutions
Flour: All-purpose flour works best for a fluffy pancake texture. If you’re gluten-free, you can substitute with a 1:1 gluten-free flour blend.
Pumpkin Puree: Canned pumpkin is super convenient and just as tasty as fresh. If you don’t have either, mashed sweet potatoes can work as a substitute too!
Milk: You can use any type of milk, such as almond, oat, or regular dairy milk. I like using almond milk for a nutty flavor.
Chocolate Chips: Semi-sweet chocolate chips are my go-to. For a healthier twist, try dark chocolate chips or even white chocolate. You can omit them for a pumpkin-only pancake!
How Do I Make Sure My Pancakes Are Fluffy?
To achieve perfectly fluffy pancakes, focus on the mixing methods. When combining wet and dry ingredients, stir gently. Overmixing can lead to dense pancakes. Here’s how to ensure they rise nicely:
- Whisk wet and dry ingredients separately before combining.
- Mix until just combined – it’s fine if there are a few lumps!
- Let your batter sit for a few minutes; this helps the baking powder create air bubbles.
Additionally, make sure your skillet is at the right temperature. Cooking on medium heat is best for even cooking without burning! Enjoy flipping those pancakes!
How to Make 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 ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3/4 cup pumpkin puree (canned or fresh)
- 3/4 cup milk (dairy or plant-based)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips, plus extra for topping
- Butter or oil for cooking
- Maple syrup, for serving
How Much Time Will You Need?
Preparing these delicious pancakes takes about 10 minutes, and cooking time will be around 15 minutes. You can enjoy a delightful breakfast in about 25 minutes from start to finish!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. Make sure they are well combined to ensure even flavor in your pancakes!
2. Combine the Wet Ingredients:
In another smaller bowl, mix the pumpkin puree, milk, egg, melted butter (or vegetable oil), and vanilla extract. Stir until the mixture is smooth and creamy.
3. Combine Wet and Dry Mixes:
Pour the wet mixture into the bowl with dry ingredients. Gently fold them together until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy!
4. Add Chocolate Chips:
Fold in the chocolate chips evenly throughout the pancake batter. Feel free to add a few extra for a special touch!
5. Heat the Skillet:
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of butter or oil to prevent sticking.
6. Cook the Pancakes:
For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges start to appear set. This should take about 2-3 minutes. Flip the pancake carefully and cook for another 2 minutes, until golden brown.
7. Repeat and Serve:
Repeat the cooking process with the remaining batter, greasing the pan as needed. Once all pancakes are cooked, stack them up on a plate. Serve them warm, topped with a pat of butter, extra chocolate chips, and a delightful drizzle of maple syrup.
Enjoy the delicious blend of pumpkin warmth and sweet chocolate in every fluffy bite!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour! Just keep in mind that it may make the pancakes a little denser. For a lighter texture, you might consider using half whole wheat and half all-purpose flour.
How Can I Make These Pancakes Vegan?
To make them vegan, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and use plant-based milk and oil instead of butter. You can also substitute the chocolate chips with dairy-free versions!
Can I Prepare the Batter Ahead of Time?
Yes, you can prepare the batter the night before! Just cover it and store it in the refrigerator. Give it a gentle stir before cooking, as it may thicken slightly overnight.
What Should I Do with Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on a skillet. For longer storage, freeze them for up to 2 months. Just separate with parchment paper to prevent sticking!
