These spiced pumpkin chocolate chip pancakes are a cozy breakfast delight! The pumpkin adds a nice flavor, and the chocolate chips make every bite extra sweet.
Who doesn’t love pancakes that taste like fall? I love making these on chilly mornings. They’re fluffy, delicious, and remind me of cozy sweater weather! ☕🎃
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the pancakes! You can use canned pumpkin for convenience or make your own from fresh pumpkin. If you’re short on pumpkin, mashed banana works too, but the flavor will change.
Spices: Cinnamon, nutmeg, ginger, and cloves create that wonderful fall flavor. If you don’t have one of these spices, you could use pumpkin pie spice as an alternative. I often use cinnamon and nutmeg together for a comforting combination.
Buttermilk: It gives a nice tang and helps the pancakes rise. If you don’t have buttermilk, you can make your own by mixing regular milk with a bit of vinegar or lemon juice. Just let it sit for 5-10 minutes before using.
Chocolate Chips: I like using semi-sweet chocolate chips, but if you prefer dark or milk chocolate, go for it! For a healthier twist, try using dark chocolate or even add nuts for some crunch instead!
How Can I Ensure Fluffy Pancakes Every Time?
Fluffy pancakes are all about proper mixing and cooking. Don’t overmix your batter; it’s okay if there are a few lumps. This keeps the pancakes light and airy. Also, watch your heat. If your skillet is too hot, the pancakes will brown too quickly while remaining uncooked on the inside. Medium heat is usually just right.
- Whisk dry and wet ingredients separately for even mixing.
- Fold in chocolate chips gently to avoid over-mixing.
- Keep the skillet greased for the best results.
For extra fluffy pancakes, you can let the batter rest for 5-10 minutes before cooking; this helps the baking powder do its job! Enjoy those pancakes with your favorite toppings!
How to Make Spiced Pumpkin Chocolate Chip Pancakes
Ingredients You’ll Need:
For the Pancake Batter:
- 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 nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup pumpkin puree (canned or fresh)
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons melted unsalted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (plus extra for topping)
For Serving:
- Whipped cream or butter
- Maple syrup
How Much Time Will You Need?
This delicious pancake recipe will take around 15 minutes to prep and about 15 minutes to cook, for a total of approximately 30 minutes. Perfect for a flavorful breakfast treat that everyone will love!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Make sure everything is well combined to ensure an even flavor in your pancakes.
2. Combining the Wet Ingredients:
In another bowl, mix the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract. Stir until the mixture is smooth and creamy; this is where all that rich pumpkin flavor comes from!
3. Blending the Ingredients:
Pour the wet mixture into the dry ingredients and gently stir just until everything is combined. It’s okay to have a few lumps; just be careful not to overmix, as that can make your pancakes tough.
4. Adding Chocolate Chips:
Gently fold in the chocolate chips, making sure they are evenly distributed throughout the batter. Who doesn’t love a bit of chocolate in every bite?
5. Cooking the Pancakes:
Heat a large skillet or griddle over medium heat and lightly grease it with a bit of butter. Pour about 1/4 cup of batter onto the skillet for each pancake. Let them cook until bubbles form on the surface and the edges look set, which takes around 2-3 minutes.
6. Flipping and Finishing:
When the bottom is golden brown, flip the pancakes and cook for another 2 minutes or until the other side is nicely browned and fully cooked. Transfer the cooked pancakes to a plate and keep them warm while you finish the rest.
7. Serving the Pancakes:
Stack the pancakes on a plate and serve them with a dollop of whipped cream or butter, sprinkle some extra chocolate chips on top, and drizzle with maple syrup. Enjoy them warm, and savor every delicious bite!
Can I Substitute the Buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 3/4 cup of regular milk. Let it sit for about 5-10 minutes until it thickens slightly—then it’s ready to use!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that the texture will be a bit denser. To help with fluffiness, consider decreasing the amount by about 1-2 tablespoons and adding an extra splash of buttermilk, if needed.
How Can I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them by placing them in a single layer on a baking sheet, freezing until solid, and then transferring to a freezer-safe bag. They can last up to 2 months in the freezer!
Can I Make These Pancakes Vegan?
Yes! To make this recipe vegan, use a plant-based milk (like almond or soy milk) and replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). Just let it sit for a few minutes to thicken before mixing into the batter!
