Start your morning with these fluffy pumpkin pancakes loaded with sweet chocolate chips and warm spices. They’re like a cozy hug on your plate!
Honestly, who can say no to pancakes that taste like fall? I love to top them with a drizzle of maple syrup and extra chocolate chips. Yum!
Making these pancakes is a breeze! Just mix the ingredients, flip them on the skillet, and enjoy a delicious breakfast in no time!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pancakes. If you’re looking for a gluten-free option, almond flour or a gluten-free flour blend can work well. Just remember that the texture might vary slightly.
Pumpkin Puree: Canned pumpkin puree is a great time-saver and widely available. If you prefer DIY, you can roast and puree fresh pumpkin. Use pure pumpkin, not pumpkin pie filling which has added spices and sugars.
Buttermilk: This adds moisture and a slight tang. If you don’t have buttermilk on hand, mix a cup of milk with a tablespoon of lemon juice or vinegar and let it sit for 5-10 minutes. This makes a good substitute!
Chocolate Chips: Semi-sweet chocolate chips give great flavor. You can use dark chocolate for a richer taste or even white chocolate if you’re a fan. For a healthier option, try dark chocolate chips or cacao nibs.
How Do I Ensure My Pancakes Are Fluffy?
Fluffy pancakes are all about the technique! Here’s how to get them just right:
- Mix the dry ingredients well to distribute the baking powder and spices evenly.
- When combining wet and dry ingredients, do it gently. A few lumps are fine! Overmixing creates tough pancakes.
- Let the batter rest for about 5 minutes. This helps with fluffiness as the baking powder activates and creates little air bubbles.
- Make sure your skillet isn’t too hot. Medium heat works best to ensure the pancakes cook through without burning on the outside.
These tips will help you whip up a perfect stack of pumpkin pancakes that are fluffy, flavorful, and sure to please the whole family!
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 ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup pumpkin puree (canned or fresh)
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter or neutral oil
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (plus extra for topping)
- Butter or oil for cooking
- Whipped cream, for serving (optional)
- Maple syrup, for serving
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 15-20 minutes for cooking, making the total time around 30 minutes. You can whip up a delicious breakfast or brunch in no time!
Step-by-Step Instructions:
1. Mixing Dry Ingredients:
In a large mixing bowl, combine the flour, brown sugar, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, and cloves). Whisk everything together until it’s well mixed. This step helps distribute the leavening agents evenly for fluffy pancakes!
2. Combining Wet Ingredients:
In a separate bowl, beat the pumpkin puree, buttermilk, egg, melted butter (or oil), and vanilla extract together until everything is smooth and creamy. This will give your pancakes that great pumpkin flavor!
3. Mixing Everything Together:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir together using a spatula or wooden spoon. Be careful not to overmix; it’s okay if the batter is a little lumpy. Then, fold in the chocolate chips for a sweet touch!
4. Cooking the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Once hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set.
5. Flipping and Finishing:
Carefully flip the pancake with a spatula and cook for another 2-3 minutes until golden brown. Transfer the pancakes to a plate and keep them warm while you cook the rest of the batter.
6. Serving Your Pancakes:
Stack the pancakes on a serving plate. Top them with whipped cream, a sprinkle of extra chocolate chips, a dusting of powdered sugar, and a generous drizzle of maple syrup. Serve warm and enjoy your delightful spiced pumpkin chocolate chip pancakes!
Can I Substitute the Buttermilk in This Recipe?
Absolutely! If you don’t have buttermilk on hand, you can make a quick substitute by mixing 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5-10 minutes before using to achieve a similar tangy flavor.
What Can I Use Instead of Pumpkin Puree?
You can substitute pumpkin puree with applesauce for a fruity twist, but keep in mind that the flavor will be different. If you have access to other squash varieties like butternut or acorn, you can cook and puree them as well!
How Do I Store Leftover Pancakes?
To store leftovers, let the pancakes cool completely, then place them in an airtight container. They will keep in the refrigerator for up to 3 days. For longer storage, you can freeze them. Just layer them with parchment paper and put them in a freezer-safe bag for up to 2 months.
Can I Make These Pancakes Vegan?
Yes! To make this recipe vegan, you can replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), use a plant-based milk instead of buttermilk, and substitute the butter with coconut oil or a vegan butter alternative.
