Get ready for a tasty breakfast treat with these spiced pumpkin chocolate chip pancakes! Fluffy and flavorful, they combine pumpkin goodness with sweet chocolate bits for a fun twist.
These pancakes are not just yummy but perfect for any fall morning. I love flipping these delightful stacks and watching the chocolate melt—pure magic! 🍂
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the pancakes. If you’re looking to make them gluten-free, you can substitute with a 1:1 gluten-free flour blend.
Pumpkin Puree: Canned pumpkin is super convenient and really flavorful. You can also use homemade pumpkin puree if you have time. Just roast and blend fresh pumpkin until smooth!
Buttermilk: Buttermilk makes pancakes extra fluffy. If you don’t have any, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes to thicken.
Chocolate Chips: I prefer semi-sweet chocolate chips for a balanced flavor, but you can use milk chocolate, dark chocolate, or even white chocolate for a fun twist!
How Do I Get Fluffy Pancakes Every Time?
To achieve those nice fluffy pancakes, follow these simple tips:
- Don’t overmix the batter. Stir gently until the ingredients are just combined; a few lumps are okay. Overmixing leads to tough pancakes.
- Let your batter rest for about 5-10 minutes. This helps it thicken up and can make your pancakes puffier.
- Make sure your skillet is at medium heat. Too hot and they’ll burn, too low and they won’t rise properly. A drop of water should sizzle when it’s ready.
Remember to adjust your cooking temperature if needed so each pancake cooks evenly!
How to Make 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 (optional)
- 3/4 cup pumpkin puree (canned or fresh)
- 1 cup buttermilk (or milk with 1 tablespoon vinegar/lemon juice)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- Butter and maple syrup for serving
- Additional chocolate chips for topping (optional)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delicious pancake recipe takes about 15 minutes to prepare and another 10-15 minutes to cook. So in total, you’ll be enjoying your warm, spiced pumpkin chocolate chip pancakes in about 30 minutes!
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 all those lovely spices: cinnamon, nutmeg, ginger, and cloves. This is where the magic of flavor begins! 😊
2. Combine the Wet Ingredients:
In a separate medium bowl, mix together the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract. Whisk everything until it’s nice and smooth. Don’t forget to enjoy that pumpkin aroma!
3. Bring It All Together:
Now, pour the wet mixture into the dry ingredients. Stir gently until just combined. Remember, a few lumps are absolutely fine—overmixing can lead to tough pancakes!
4. Add the Chocolate Chips:
Gently fold in the semi-sweet chocolate chips. This is where they become the sweet surprise in every pancake!
5. Heat the Skillet:
Get your non-stick skillet or griddle ready by heating it over medium heat. Lightly grease it with a little butter or oil so your pancakes won’t stick.
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 set, which should take about 2–3 minutes. Then flip them over carefully!
7. Finish Cooking:
Cook the other side for another 2 minutes or until beautiful and golden brown. Keep warmth in mind by putting the finished pancakes on a plate in a warm oven while you cook the rest.
8. Serve and Enjoy:
Stack your pancakes high and serve them with a dollop of butter, extra chocolate chips if you fancy, a drizzle of maple syrup, and a light dusting of powdered sugar if you like. Dive into this delicious breakfast treat and enjoy every bite!
Warm spiced pumpkin chocolate chip pancakes are perfect for cozy fall mornings, or simply whenever you need a sweet start to your day! 🍂🥞
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, roast it in the oven until tender, then blend it until smooth. You’ll need about the same amount as the canned version—just 3/4 cup of pureed fresh pumpkin will work perfectly!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute. Just mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes to thicken slightly. This will give you a similar texture and flavor!
Can I Prepare the Batter the Night Before?
You can prepare the dry ingredients and the wet ingredients separately the night before, but it’s best to mix them together just before cooking for the fluffiest pancakes.
How Do I Store Leftover Pancakes?
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze them! Place cooked pancakes in a single layer on a baking sheet to freeze, then transfer to a zip-top bag. Reheat in the toaster or microwave when you’re ready to enjoy them again!
