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Pumpkin Chocolate Chip Pancakes

Fluffy Pumpkin Chocolate Chip Pancakes for Cozy Mornings

Indulge in these fluffy pumpkin chocolate chip pancakes that perfectly capture the essence of fall.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup All-Purpose Flour can substitute with a gluten-free flour blend for a different texture.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Nutmeg
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Salt
  • 1/4 cup Brown Sugar infuses caramel-like sweetness.
  • 1 cup Canned Pumpkin Puree alternatives include homemade pumpkin puree, butternut squash, or sweet potato puree.
  • 3/4 cup Milk dairy-free alternatives like almond, oat, or soy milk work wonderfully too.
  • 1 large Egg
  • 1/4 cup Melted Butter can use dairy-free butter or coconut oil.
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Mini Chocolate Chips can swap for dark chocolate chips or omit for a reduced sugar option.

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • non-stick skillet

Method
 

Cooking Instructions
  1. In a large mixing bowl, whisk together all-purpose flour, baking powder, ground cinnamon, nutmeg, ginger, salt, and brown sugar until evenly blended.
  2. In a separate medium bowl, combine the canned pumpkin puree, milk, large egg, melted butter, and vanilla extract and blend until smooth.
  3. Pour the wet mixture into the bowl containing the dry ingredients and stir gently just until combined.
  4. Fold in the mini chocolate chips into the batter until they are evenly distributed.
  5. Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or melted butter.
  6. Pour 1/4 cup of batter onto the preheated skillet and cook for about 2-3 minutes until edges look set.
  7. Gently flip each pancake and cook for an additional 2 minutes until the other side is golden brown.
  8. Continue pouring and cooking the remaining batter, adjusting heat as necessary.
  9. Serve warm topped with maple syrup, whipped cream, or your favorite toppings.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 2500IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Allow pancakes to cool completely before storing in the fridge to maintain their fluffy texture.

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