Pumpkin Chocolate Chip Pancakes Recipe
Introduction
These pumpkin chocolate chip pancakes are a delicious fall twist on a classic breakfast favorite. Fluffy and flavorful, they combine warm spices, rich pumpkin, and sweet chocolate chips for a comforting start to your day.
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 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 3 tablespoons canola oil
- 1 1/2 cups buttermilk
Instructions
- Step 1: Heat a griddle to 350º F, or warm a large skillet over medium-high heat.
- Step 2: In a bowl, mix together the flour, baking powder, baking soda, cinnamon, allspice, and chocolate chips.
- Step 3: In a separate bowl, whisk together the brown sugar, egg, vanilla extract, pumpkin puree, and canola oil until well combined.
- Step 4: Add the dry flour mixture to the wet ingredients and slowly stir in the buttermilk until just combined. Do not overmix.
- Step 5: Pour batter onto the heated griddle or skillet. Cook for about 3-4 minutes, or until tiny bubbles form on the surface. Flip and cook for another 2-3 minutes until golden brown.
- Step 6: Serve immediately, topped with maple syrup if desired.
Tips & Variations
- For extra warmth, add a pinch of nutmeg or ginger to the dry ingredients.
- Swap canola oil for melted butter for a richer flavor.
- Use dairy or non-dairy buttermilk alternatives to suit your dietary needs.
- Try adding chopped pecans or walnuts for a crunchy texture.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave until warmed through. To freeze, layer pancakes with parchment paper in a container or freezer bag and freeze for up to 2 months; reheat from frozen before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly and is the recommended type for consistent texture and flavor.
What if I don’t have buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/2 cups of milk and letting it sit for 5 minutes before using.
Print
Pumpkin Chocolate Chip Pancakes Recipe
- Total Time: 25 minutes
- Yield: About 12 pancakes 1x
- Diet: Vegetarian
Description
These Pumpkin Chocolate Chip Pancakes combine the warm spices of autumn with rich chocolate chips for a cozy and delicious breakfast treat. Fluffy and moist, these pancakes are perfect for fall mornings and can be served with maple syrup for added sweetness.
Ingredients
Dry 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
Wet Ingredients
- 1 whole large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 3 tablespoons canola oil
- 1 1/2 cups buttermilk
Instructions
- Preheat the cooking surface: Heat a griddle to 350º F or warm a large skillet over medium-high heat to prepare for cooking the pancakes.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, allspice, and semi-sweet chocolate chips. Stir well to distribute the ingredients evenly.
- Prepare wet ingredients: In a separate bowl, whisk together the brown sugar, egg, vanilla extract, pumpkin puree, and canola oil until smooth and well combined.
- Combine wet and dry mixtures: Gradually add the flour mixture to the wet ingredients bowl. Slowly pour in the buttermilk while stirring gently until the batter is just combined; avoid overmixing to ensure fluffy pancakes.
- Cook the pancakes: Pour portions of the batter onto the heated griddle or skillet. Cook for about 3 to 4 minutes until tiny bubbles form on the surface. Flip the pancakes carefully and cook for another 2 to 3 minutes until golden brown and cooked through.
- Serve: Serve the pancakes immediately while warm, topped with maple syrup or your favorite pancake toppings.
Notes
- Do not overmix the batter; lumps are okay and will result in fluffier pancakes.
- If you don’t have buttermilk, you can substitute by mixing 1 1/2 cups milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
- Adjust the cinnamon and allspice to taste for more or less spice.
- Use a non-stick griddle or skillet for easier flipping and cooking.
- The pancakes are best enjoyed fresh but can be kept warm in a low oven if cooking in batches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: pumpkin pancakes, chocolate chip pancakes, autumn breakfast, fall recipe, easy pancakes, breakfast recipe
