These Pumpkin Chocolate Chip Pancakes are fluffy and bursting with fall flavors! Made with pumpkin puree, they are a sweet treat for breakfast that everyone will love.
Let’s be real, who can resist a pancake that tastes like a warm hug? I like to stack them high and drizzle some maple syrup on top for extra yumminess!
Making these pancakes is super easy! Just mix your ingredients, pour on the griddle, and enjoy a cozy breakfast that feels special without any fuss. Perfect for chilly mornings!
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for fluffy pancakes. If you need a gluten-free option, you can use a 1:1 gluten-free flour mix. Just make sure it contains xanthan gum for best texture.
Pumpkin Puree: Canned pumpkin is super convenient, but you can also use homemade if you roast and puree fresh pumpkins. If you’re out of pumpkin, applesauce can be a great substitute for moisture.
Buttermilk: This adds a nice tang and helps make pancakes fluffy. If you don’t have buttermilk, just mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for about 5 minutes.
Chocolate Chips: I love semi-sweet for a nice balance of sweetness, but you could use dark chocolate or milk chocolate to adjust to your taste. You could even swap in white chocolate or leave them out for a healthier version!
How Do I Ensure Fluffy Pancakes?
The key to fluffy pancakes is not over-mixing your batter. Here’s how to get it just right:
- Mix wet and dry ingredients separately first. This helps ensure all ingredients are combined evenly without overworking the gluten in the flour.
- When you combine the mixtures, stir just until you see no dry flour. It’s okay to have lumps, as this means the batter will be light and airy.
- Let the batter sit for a few minutes before cooking. This allows the gluten to relax and makes for softer pancakes.
- Use medium heat for cooking. If it’s too hot, the pancakes will burn on the outside while staying raw inside.
Following these steps will help you achieve perfectly fluffy pancakes every time! Enjoy a delightful breakfast with your loved ones!
How to Make Pumpkin Chocolate Chip Pancakes
Ingredients You’ll Need:
- For the Pancakes:
- 1 cup all-purpose flour
- 1 tablespoon 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 homemade)
- 1 large egg
- 1 cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar)
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (semi-sweet or milk chocolate)
- Butter or oil for cooking
- For Serving:
- Whipped cream (optional)
- Maple syrup (optional)
How Much Time Will You Need?
This delightful recipe will take about 10 minutes to prepare and around 15-20 minutes to cook, giving you a total of about 30 minutes to enjoy delicious, fluffy pumpkin chocolate chip pancakes!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and optional cloves. This combination creates the warm, spicy flavor of the pancakes!
2. Mix the Wet Ingredients:
In a separate medium bowl, combine the pumpkin puree, egg, buttermilk, melted butter, and vanilla extract. Whisk them together until the mixture is smooth and well-combined.
3. Combine Ingredients:
Pour the wet mixture into the dry ingredients. Gently stir until just combined. Take care not to overmix; a few lumps in the batter are perfectly okay!
4. Add in the Chocolate Chips:
Fold in the chocolate chips, saving a few to place on top of the pancakes as they cook. This will give you an extra chocolatey treat!
5. Heat the Pan:
Preheat a griddle or non-stick skillet over medium heat. Lightly grease it with butter or oil to ensure the pancakes don’t stick.
6. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the hot griddle. Sprinkle a few extra chocolate chips on top of each one. Cook until you see bubbles forming on the surface and the edges appear set, which should take about 2-3 minutes. Then, flip and cook for another 2 minutes or until golden brown.
7. Keep Warms:
Transfer the cooked pancakes to a plate and keep them warm as you repeat with the remaining batter.
8. Serve and Enjoy:
Stack those fluffy pancakes and top with whipped cream, additional chocolate chips, and a drizzle of maple syrup if you like. Enjoy your cozy breakfast with family and friends!
These Pumpkin Chocolate Chip Pancakes are a seasonal favorite that’s sure to become a cherished breakfast tradition every fall!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast and puree fresh pumpkin for this recipe. Just make sure to use the same amount—3/4 cup. The flavor will be even more vibrant!
How Can I Make This Recipe Gluten-Free?
To make gluten-free pumpkin chocolate chip pancakes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure it contains xanthan gum for the best texture!
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 reheat them in the toaster, microwave, or on a skillet to enjoy them warm again!
Can I Freeze These Pancakes?
Yes! To freeze, let the pancakes cool completely, then place them in a single layer on a baking sheet. Once frozen, stack them in a zip-top bag. They will keep in the freezer for up to 2 months. Reheat directly from frozen in the toaster or microwave!