These fluffy pumpkin chocolate chip pancakes are perfect for a cozy breakfast! With warm spices and sweet chocolate chips, they bring a touch of fall to your table.
I’ve found that these pancakes are an amazing way to sneak in some pumpkin goodness. Top them with a little maple syrup and enjoy a warm hug in a stack! 🥞💛
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the pancakes. If you’re looking for a gluten-free option, consider using a 1:1 gluten-free flour blend. I’ve tried a rice flour mix, and it worked surprisingly well!
Pumpkin Puree: Canned pumpkin is easy and convenient. If you prefer fresh, just roast and puree a small pumpkin. Use whatever you have handy; it all adds delicious flavor.
Buttermilk: If you don’t have buttermilk, mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. It’ll sour nicely and work as a perfect substitute!
Spices: Feel free to adjust the spices to your taste. Some people love more cinnamon, while others might skip the cloves altogether. Personalize it to make it your favorite!
Chocolate Chips: Semi-sweet is classic, but try dark chocolate or even white chocolate chunks for a different twist. Sometimes, I even add nuts for extra crunch and flavor!
How Do You Get Fluffy Pancakes?
Achieving fluffy pancakes is all about the mixing technique and cooking temperature. Here’s how to get it just right:
- Don’t Overmix: Once the wet ingredients are mixed with the dry, stir just until combined. It’s okay if there are small lumps; this keeps them fluffy.
- Right Temperature: Make sure your skillet is preheated to medium. A drop of water should sizzle on the surface. If it’s too hot, the pancakes will burn before cooking through.
- Bubbles are Key: When cooking, look for bubbles forming on the surface of the pancake. This is a sign they are ready to flip!
Following these tips should give you light and fluffy pumpkin chocolate chip pancakes. Enjoy your breakfast! 🥞
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 salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 3/4 cup pumpkin puree
- 1 cup buttermilk
- 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
- Whipped cream and maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 10 minutes to cook, making a total of about 25 minutes. It’s quick and easy, perfect for a delightful breakfast or brunch!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, and cloves). This helps to evenly distribute all the leavening agents and spices, making your pancakes fluffy and flavorful!
2. Combine the Wet Ingredients:
In another bowl, mix the pumpkin puree, buttermilk, egg, melted butter (or oil), and vanilla extract until it’s all smooth and well combined. This rich mixture adds moisture and pumpkin flavor to the pancakes.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Gently stir until everything is just combined—don’t worry about a few lumps! Overmixing can lead to tough pancakes. Finally, fold in the chocolate chips. Yum!
4. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook them until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip and cook for an additional 2 minutes or until they are golden brown and fully cooked through!
5. Repeat and Serve:
Keep repeating with the remaining batter, adding more butter or oil as needed. Once all pancakes are cooked, stack them on a plate, sprinkle with extra chocolate chips, and add a dollop of whipped cream on top. Drizzle with maple syrup to finish them off.
6. Enjoy!
Serve your delicious pumpkin chocolate chip pancakes warm and enjoy! They’re perfect for a cozy morning or any time you want a tasty treat.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! To use fresh pumpkin, simply roast a small pumpkin until tender, scoop out the flesh, and blend it until smooth. You can substitute it directly for canned pumpkin puree in the recipe.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the toaster or microwave for a few seconds. They also freeze well for up to a month!
Can I Make the Batter Ahead of Time?
Yes, you can! Prepare the batter and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before using, as it may thicken in the fridge.