Pumpkin Chocolate Chip Pancakes are a delightful way to embrace the flavors of fall. The warm spices and sweet chocolate chips create a cozy breakfast that perfectly suits the crisp autumn mornings. Whether you’re enjoying them on a lazy weekend or serving them at a brunch gathering, the pancakes are sure to please everyone at the table.
You can substitute all-purpose flour with a gluten-free blend if needed. For a dairy-free version, try almond milk or oat milk in place of buttermilk, and use a plant-based egg substitute. Be sure to use pure pumpkin puree instead of pumpkin pie filling for better control over sweetness and spices, especially if you are watching your sugar intake or have allergies.
Pancakes, Waffles & Crepes
Pumpkin Chocolate Chip Pancakes Recipe
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1 cup semi-sweet chocolate chips
- 1/4 cup brown sugar
- 1 whole large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 3 tablespoons canola oil
- 1 1/2 cups buttermilk
Instructions
- Begin by heating a griddle to 350 degrees Fahrenheit, or set a large skillet over medium-high heat. In a mixing bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 2 teaspoons of cinnamon, 1/2 teaspoon of allspice, and 1 cup of semi-sweet chocolate chips, stirring well to combine.
- In another bowl, whisk together 1/4 cup of brown sugar, 1 whole large egg, 1 teaspoon of vanilla extract, 1 cup of pumpkin puree, and 3 tablespoons of canola oil until the mixture is smooth and well-blended.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Slowly stir in 1 1/2 cups of buttermilk until the batter is smooth but be careful not to overmix. Lumps are perfectly fine in pancake batter.
- Pour about 1/4 cup of batter onto the heated griddle for each pancake. Cook for approximately 3-4 minutes, or until tiny bubbles form on the surface. Flip the pancakes and continue cooking for an additional 2-3 minutes until they are golden brown and cooked through.
- Serve the pancakes immediately, drizzling with maple syrup for added sweetness.
Tips
- The pancakes can be made ahead of time and stored in the refrigerator for up to three days. Simply reheat them in the toaster or microwave.
- For leftover pancakes, stack them with parchment paper between layers and freeze. They can be reheated directly from the freezer for a quick breakfast.
- Feel free to get creative with toppings; try whipped cream, nuts, or flavored syrups to personalize your pancakes.
If you enjoy a nutritious twist, try the Pumpkin Protein Pancakes. They offer a delightful way to enjoy the flavors of fall while packing in some extra protein for your morning.