These spiced pumpkin chocolate chip pancakes are fluffy and full of flavor! With a warm blend of spices and sweet chocolate chips, they make breakfast feel like a treat.
Who can resist pancakes that taste like fall? I love making a big stack on the weekends, and sometimes I even add extra chocolate chips just for fun. Yum! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for pancakes. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend.
Pumpkin Puree: Canned pumpkin is convenient, but you can also roast and puree fresh pumpkin. It adds a lovely flavor while being a bit healthier. Just make sure it’s real pumpkin, not pumpkin pie filling!
Buttermilk: This adds moisture and a slight tang. If you don’t have buttermilk, mix 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Voila!
Chocolate Chips: I love semi-sweet chocolate chips for their balance of sweetness. If you want a healthier alternative, consider dark chocolate chips or even chopped dark chocolate bars.
How Do I Ensure My Pancakes Are Perfectly Fluffy?
The secret to fluffy pancakes lies in not overmixing the batter. When you combine wet and dry ingredients, mix until just combined—lumps are fine! Additionally, letting the batter rest for 5-10 minutes allows the baking powder to activate.
- Use medium heat for cooking; too hot will burn the pancakes outside while leaving them raw inside.
- Don’t flip the pancakes too soon; wait until bubbles form and edges look firm. A golden brown is what you want!
- Keep the cooked pancakes warm by placing them on a baking sheet in a low oven while you finish the rest.
Happy cooking, and enjoy your pancakes with a drizzle of maple syrup or a sprinkle of powdered sugar!
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 canned pumpkin puree
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips (plus extra for topping)
- Butter and maple syrup, for serving
- Powdered sugar, for garnish (optional)
How Much Time Will You Need?
This scrumptious pancake recipe takes about 10 minutes to prep and another 15-20 minutes to cook. So in about 30 minutes, you can have a delicious batch of pancakes ready to enjoy!
Step-by-Step Instructions:
1. Combine Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until everything is well mixed and no lumps remain. This will give your pancakes a lovely spiced flavor!
2. Mix Wet Ingredients:
In another bowl, combine the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract. Mix well until everything is smooth and creamy.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Gently stir until they just come together—don’t worry if the batter is a bit lumpy; that’s okay! The key is not to overmix.
4. Add Chocolate Chips:
Fold in the semi-sweet chocolate chips, making sure evenly distributed throughout the batter. Who can resist a bit more chocolate?
5. Cook the Pancakes:
Heat a nonstick skillet or griddle over medium heat and lightly grease it with a bit of butter. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, which takes about 2-3 minutes.
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook for an additional 1-2 minutes until they are golden brown and fluffy. You may need to adjust the heat if they’re browning too quickly.
7. Keep Warm and Repeat:
Remove the pancakes from the skillet and keep them warm in a low oven while you cook the remaining batter. Don’t forget to add a little butter to the pan as needed to keep the pancakes from sticking!
8. Serve and Enjoy:
Stack the pancakes on plates and top with a pat of butter, extra chocolate chips, a generous drizzle of maple syrup, and if you’d like, a light dusting of powdered sugar for a beautiful finish. Enjoy your delightful breakfast!
Happy cooking, and indulge in those warm, fluffy spiced pumpkin chocolate chip pancakes! 🍂🥞
Can I Use Pumpkin Spice Mix Instead of Individual Spices?
Absolutely! If you have pumpkin spice mix on hand, you can substitute it for the cinnamon, ginger, nutmeg, and cloves. Use about 2 teaspoons of pumpkin spice mix to achieve a similar flavor profile.
Can I Make These Pancakes Vegan?
Yes! You can make these pancakes vegan by substituting the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), using plant-based milk instead of buttermilk, and replacing melted butter with a neutral oil like coconut or vegetable oil.
How Do I Store Leftovers?
To store leftovers, place the cooled pancakes in an airtight container and refrigerate for up to 3 days. You can also freeze them for longer storage; just separate each pancake with parchment paper and place them in a freezer bag. Thaw in the fridge or pop them straight into the toaster when you’re ready to eat!
Can I Add Other Mix-Ins?
Definitely! You can get creative by adding walnuts, pecans, or even dried fruit like cranberries. Just be mindful not to add too many mix-ins; a good balance will keep your pancakes fluffy!