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To make these tasty pancakes, you need: - 1 cup all-purpose flour - 1/2 cup canned pure pumpkin - 2 tablespoons granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1 cup milk (your choice of dairy or non-dairy) - 1 large egg - 1 tablespoon melted butter or coconut oil - 1/2 cup semi-sweet chocolate chips - Additional butter or oil for greasing the skillet You can add extra flavors and textures to your pancakes. Here are some ideas: - Chopped nuts (like walnuts or pecans) - A splash of vanilla extract - A pinch of ginger or cloves for spice - Whipped cream for topping If you have dietary needs, try these swaps: - Use gluten-free flour instead of all-purpose flour. - Swap the milk for almond, soy, or oat milk for a dairy-free option. - Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). - Use coconut oil instead of butter for a dairy-free fat option. These swaps keep all the flavors while meeting your needs. Enjoy your cooking adventure with these pancakes! {{ingredient_image_2}} Start by gathering your dry ingredients. In a large bowl, combine 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of fine salt. Add 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg. Whisk them together well. This step is key to a fluffy pancake. Make sure no clumps remain in the mix. Set this bowl aside for now. Next, take a separate bowl for the wet ingredients. In this bowl, blend 1/2 cup of canned pure pumpkin, 1 cup of milk (your choice), 1 large egg, and 1 tablespoon of melted butter or coconut oil. Use a whisk to mix until it’s smooth and creamy. This mixture adds flavor and moisture to your pancakes. It also gives them that lovely pumpkin hue. Now, it’s time to combine both mixtures. Gradually pour the pumpkin mixture into the bowl of dry ingredients. Use a spatula or spoon to stir gently. Stop mixing as soon as they come together; small lumps are okay. Finally, fold in 1/2 cup of semi-sweet chocolate chips. Be gentle; you don’t want to break the chips. Preheat a non-stick skillet or griddle over medium heat. When hot, add a small pat of butter or oil. Swirl it around for even coverage. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until you see bubbles on the surface, usually about 2-3 minutes. When bubbles form, it’s time to flip. Use a spatula to gently turn the pancakes over. Cook the other side for 2-3 minutes until golden brown. Transfer them to a plate and keep warm under a clean towel or in a low oven. Remember to grease the skillet again as needed. Enjoy your fluffy, chocolatey pancakes stacked high! To get fluffy pancakes, mix the dry and wet ingredients separately first. This helps keep the batter light. When you combine them, stir gently. Lumps are okay; they help keep your pancakes airy. If you overmix, the pancakes get tough. Use room temperature milk and egg for better blending. This small change can improve your pancake’s fluffiness. As you make each pancake, stack them on a plate. Cover this plate with a clean kitchen towel. This will keep them warm and soft. You can also place the plate in a low oven (around 200°F) if you have many pancakes to cook. This way, they stay warm until you’re ready to serve. Store any leftover pancakes in a sealed container. Let them cool first to avoid sogginess. You can keep them in the fridge for up to three days. To freeze, place parchment paper between each pancake. This prevents them from sticking. They last up to three months in the freezer. When ready to eat, reheat in a toaster or microwave. This keeps them tasty and soft. Pro Tips Use Fresh Spices: For the best flavor, use fresh ground cinnamon and nutmeg instead of pre-ground spices. Freshly ground spices can elevate the taste of your pancakes significantly. Adjust the Consistency: If the batter seems too thick, add a little more milk to reach your desired pancake consistency. This can help ensure fluffy pancakes without making them too dense. Keep It Warm: If making a large batch, keep the pancakes warm in a low oven (around 200°F or 93°C) while you finish cooking the rest. This way, they will all be warm and ready to serve at the same time. Experiment with Toppings: Don’t limit yourself to maple syrup! Try adding whipped cream, nuts, or even a dollop of yogurt on top for added flavor and texture. {{image_4}} You can change up the flavor of your pancakes by adding spices. Besides cinnamon and nutmeg, try adding ground ginger or cloves. Just 1/4 teaspoon of ground ginger adds a nice kick. If you love cloves, add a pinch for warmth. These spices enhance the pumpkin taste and make your pancakes pop! Toppings can make your pancakes even better. You can go classic with maple syrup, but why stop there? Fresh fruit like bananas or berries adds color and freshness. Whipped cream gives a light, sweet touch. Greek yogurt is a healthy option that adds creaminess too. Mix and match these toppings for a fun breakfast! You can also bring in seasonal twists! For fall holidays, add chopped pecans or walnuts to the batter. They give a nice crunch and flavor. During winter, try adding a sprinkle of peppermint extract for a festive twist. These small changes will keep your pancakes exciting all year long! To keep your leftover pancakes fresh, stack them in a container. Use parchment paper between each pancake to prevent sticking. Seal the container tightly to lock in moisture. Store it in the fridge for up to three days. Freezing pancakes is a smart way to enjoy them later. Place the cooled pancakes in a single layer on a baking sheet. Freeze them for about an hour until firm. Then, transfer the pancakes to a freezer bag. Label the bag with the date. You can store them for up to two months. Reheat your pancakes for the best taste. Use a microwave for quick heating. Heat them in 30-second bursts until warm. For crispier pancakes, use a skillet. Heat a small amount of butter in the skillet over medium heat. Add the pancakes and cook for about one minute on each side. Enjoy them warm with your favorite toppings! Yes, you can make these pancakes in advance. Cook them as usual and let them cool. Stack them with parchment paper in between each pancake. Store them in an airtight container in the fridge for up to three days. When you're ready to eat, just reheat them in a toaster or microwave. If your batter feels too thick, add a little more milk. Start with a tablespoon at a time. Mix gently until you reach the right consistency. The batter should be pourable but not runny. This will help you get fluffy pancakes. To make these pancakes vegan, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for a few minutes until it thickens. Also, use non-dairy milk and coconut oil instead of butter. This way, you can enjoy these pancakes without any animal products. You’ll know your pancakes are done when they are golden brown on both sides. Look for bubbles forming on the surface before flipping. If the pancakes spring back when you touch them, they are cooked through. This means they are ready to enjoy. Serve these pancakes warm on a plate. Drizzle them with maple syrup for sweetness. Add extra chocolate chips on top for a special touch. You can also sprinkle some powdered sugar and cinnamon for extra flavor. This makes your pancakes look beautiful and taste amazing! You learned how to make delicious Chocolate Chip Pumpkin Pancakes from this post. We covered ingredients, step-by-step cooking, and creative variations. You now know tips for perfect pancakes and how to store leftovers. These tasty pancakes are great for any time of year. Experiment with spices and toppings to make them your own. Enjoy making this fun dish for family and friends! Now, get ready to flip some pancakes and share them with others!

Chocolate Chip Pumpkin Pancakes

Delicious pancakes infused with pumpkin and chocolate chips, perfect for a cozy breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup canned pure pumpkin
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup milk (your choice of dairy or non-dairy)
  • 1 large egg
  • 1 tablespoon melted butter or coconut oil
  • 1/2 cup semi-sweet chocolate chips
  • as needed butter or oil for greasing the skillet

Instructions
 

  • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, fine salt, ground cinnamon, and ground nutmeg. Ensure that all dry ingredients are well combined to avoid clumps.
  • In a separate bowl, blend the canned pure pumpkin, milk, large egg, and melted butter (or coconut oil) using a whisk until the mixture is smooth and uniform in texture.
  • Gradually pour the pumpkin mixture into the bowl of dry ingredients. Stir gently with a spatula or spoon until just combined; it's important not to overmix, so some small lumps are perfectly acceptable. Carefully fold in the semi-sweet chocolate chips without breaking them up.
  • Preheat a non-stick skillet or griddle over medium heat. When hot, add a small amount of butter or oil, swirling it around to ensure an even coating over the cooking surface.
  • For each pancake, pour approximately 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface of the pancakes, around 2-3 minutes.
  • Once bubbles appear, gently flip the pancakes using a spatula. Cook the other side for another 2-3 minutes, or until golden brown and thoroughly cooked.
  • Transfer the pancakes to a plate, keeping them warm by covering with a clean kitchen towel or placing them in a low oven while you cook the remaining batter. Remember to re-grease the skillet with more butter or oil as needed.

Notes

For an elegant finish, dust with powdered sugar and a sprinkle of cinnamon.
Keyword breakfast, chocolate chip, pancakes, pumpkin