Get ready for a warm and cozy breakfast with these spiced pumpkin chocolate chip pancakes! They are fluffy and sweet, bursting with pumpkin flavor and little chocolatey surprises.
Making these pancakes feels like a hug on a plate. I like to enjoy them with a drizzle of maple syrup—it’s pumpkin spice season after all! You’ll want to have seconds! 😋
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the recipe! Canned pumpkin makes it easy, but you can also use fresh pumpkin puree if you have it. Just roast and blend your pumpkin until smooth. If you’re looking for a lighter option, try using unsweetened applesauce!
Spices: The mix of cinnamon, ginger, nutmeg, and cloves gives these pancakes their warm, cozy flavor. You can adjust the spice amounts to match your taste. No nutmeg? Just skip it or use a pinch of allspice as a substitute.
Milk: Any kind of milk works! I often use almond milk for a nutty twist, but you can use regular dairy milk or oat milk too, depending on your preference.
Chocolate Chips: Semi-sweet chocolate chips are my go-to because they balance the sweetness of the pancakes perfectly. For a healthier option, try dark chocolate or even butterscotch chips if you want something different!
How Do You Achieve Fluffy Pancakes Every Time?
For fluffy pancakes, the mixing method is key. Avoid overmixing the batter—this can make your pancakes dense. Aim for a slightly lumpy batter. Also, make sure your skillet is at the right temperature. If it’s too hot, the pancakes will burn outside and stay raw inside.
- Always preheat the skillet before pouring the batter and adjust the heat as needed during cooking.
- Let the batter rest for a few minutes. This helps the baking powder do its magic.
- Don’t flip before you see bubbles on the surface of the pancake! This means they’re ready to flip.
How to Make Spiced Pumpkin Chocolate Chip Pancakes
Ingredients You’ll Need:
- For the Pancake Batter:
- 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 plant-based)
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips (plus extra for topping)
- For Serving:
- Maple syrup
- Powdered sugar (optional, for dusting)
How Much Time Will You Need?
You’ll need about 10 minutes to prepare the batter and about 20 minutes to cook the pancakes, making the total time around 30 minutes. Perfect for a quick and delicious breakfast!
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, ginger, nutmeg, and cloves until everything is nicely mixed. This will ensure your pancakes have a great flavor!
2. Combine the Wet Ingredients:
In another bowl, whisk together the pumpkin puree, milk, egg, melted butter, and vanilla extract until the mixture is smooth and creamy. This is where all that delicious flavor comes from!
3. Combine Wet and Dry Mixtures:
Pour the wet mixture into the dry mixture and stir gently just until everything is combined. Remember, it’s okay if the batter has a few lumps—just don’t overmix!
4. Fold in the Chocolate Chips:
Gently fold in the semi-sweet chocolate chips to the pancake batter. This adds a sweet surprise to every bite!
5. Preheat the Skillet:
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
6. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, which takes about 2-3 minutes. Flip the pancakes carefully.
7. Finish Cooking:
Cook the other side until it’s golden brown, about 1-2 minutes more. Transfer the cooked pancakes to a plate and keep them warm as you cook the remaining batter.
8. Serve and Enjoy:
Stack your pancakes high on a plate and top with extra chocolate chips, a drizzle of maple syrup, and a sprinkle of powdered sugar if you like. Serve warm and enjoy every delightful bite!
Now you’ve got a delicious stack of spiced pumpkin chocolate chip pancakes to enjoy. Perfect for a cozy breakfast or brunch!
Can I Use a Different Type of Flour?
Absolutely! You can substitute all-purpose flour with whole wheat flour for a heartier pancake. Just keep in mind that whole wheat flour might make the pancakes a bit denser, so you may need to adjust the liquid slightly if the batter feels too thick.
Can I Make the Batter the Night Before?
Yes, you can! Simply prepare the pancake batter and store it in the refrigerator overnight. In the morning, give it a gentle stir before cooking, as it may thicken up a bit in the fridge.
What’s the Best Way to Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze individual pancakes separated by parchment paper for up to 2 months. To reheat, just pop them in the toaster or microwave until warmed through.
Can I Skip the Chocolate Chips?
Of course! If you prefer a sweeter, more traditional pumpkin pancake, feel free to leave out the chocolate chips. You can also replace them with nuts, dried fruit, or even a sprinkle of extra cinnamon for added flavor!