These fluffy pumpkin chocolate chip pancakes are a tasty treat! Made with pumpkin puree and sweet chocolate chips, they’re perfect for a cozy breakfast.
I love how the pumpkin makes them extra soft and gives a warm flavor. Top with syrup and enjoy—it’s like a hug on a plate! 🎃🥞
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pancakes. If you need a gluten-free option, try using a gluten-free all-purpose blend that contains xanthan gum.
Pumpkin Puree: Canned pumpkin is super convenient, but you can also use homemade pumpkin puree. Just roast or steam fresh pumpkin, remove the skin, and blend until smooth.
Buttermilk: If you don’t have buttermilk, a simple substitute is to mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for a few minutes before using.
Chocolate Chips: Semisweet chocolate chips are lovely, but you can swap them for dark chocolate or even white chocolate for a different taste. If you want a healthier option, use dark chocolate chips.
How Do I Make Fluffy Pancakes?
Achieving fluffy pancakes is easy with a few key techniques. First, don’t overmix the batter; it’s okay if it’s lumpy. Overmixing can lead to tough pancakes.
- Start by mixing your dry ingredients in one bowl and wet ingredients in another.
- Combine the two gently, just until you see flour disappear.
- Let the batter rest for about 5 minutes. This allows the flour to hydrate, which helps with fluffiness.
- When cooking, don’t rush it—medium heat is ideal. If it’s too hot, the pancakes browns too quickly.
With these tips, your pancakes will be fluffy every time! Enjoy your delicious pumpkin chocolate chip pancakes topped with syrup and whipped cream!
How to Make Pumpkin Chocolate Chip Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup pumpkin puree (canned or fresh)
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips (plus extra for topping)
- Butter or whipped cream for serving (optional)
- Maple syrup for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15-20 minutes to cook. So, in about 30-35 minutes, you’ll have a stack of delicious pumpkin chocolate chip pancakes ready to enjoy!
Step-by-Step Instructions:
1. Combine Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures that the dry ingredients are evenly mixed and helps with even rising when you cook the pancakes.
2. Mix Wet Ingredients:
In another bowl, whisk together the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until everything is well combined and smooth.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Stir gently until just combined. Remember, it’s okay if the batter is slightly lumpy—overmixing can lead to tough pancakes!
4. Add Chocolate Chips:
Fold in the chocolate chips gently. This will allow them to spread throughout the batter without breaking them.
5. Heat the Skillet:
Preheat a non-stick skillet or griddle over medium heat, and grease it lightly with butter. You want it hot enough that the pancakes sizzle a little when you pour the batter on.
6. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip and Finish Cooking:
Carefully flip the pancakes and cook until they are golden brown on the other side, about another 2 minutes. Make sure they are cooked through before removing them from the skillet.
8. Serve and Enjoy:
Transfer the pancakes to a plate and keep warm. Repeat with the remaining batter, greasing the skillet as needed. Stack the pancakes high, adding extra chocolate chips and a dollop of butter or whipped cream on top. Finally, drizzle with maple syrup and enjoy your cozy breakfast!
This recipe yields fluffy, golden pumpkin pancakes speckled with melty chocolate chips, perfect for a comforting fall breakfast. Enjoy every bite!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the pancakes may be denser. To achieve a lighter texture, consider using a mix of both whole wheat and all-purpose flour.
Can I Make These Pancakes Vegan?
Absolutely! To make them vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and replace the buttermilk with non-dairy milk mixed with 1 tablespoon of vinegar or lemon juice. Use a plant-based butter or oil as a substitute for melted butter.
How Do I Store Leftover Pancakes?
Cool the pancakes completely, then stack them with parchment paper between each pancake to prevent sticking. Place them in an airtight container and store them in the fridge for up to 3 days. You can also freeze them for longer storage for up to 2 months.
What Can I Serve with Pumpkin Chocolate Chip Pancakes?
These pancakes pair wonderfully with maple syrup, but you can also add fresh fruit like bananas or berries, a dollop of yogurt, or a sprinkle of nuts for added flavor and texture. Enjoy experimenting!
