These fluffy pancakes combine warm spices and sweet chocolate chips for a cozy breakfast treat! Just imagine flipping them on a lazy morning, and how good they smell!
Honestly, who could resist that perfect mix of pumpkin and chocolate? I like to top mine with a dollop of whipped cream. It’s like a hug on a plate! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your pancakes. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend, which works great in most recipes!
Pumpkin Puree: Canned pumpkin is super convenient, but you can also use homemade puree if you have fresh pumpkin. Just cook it down and mash it. If you want to try something different, sweet potato puree offers a similar texture and flavor.
Spices: The spices add warmth and depth. Feel free to adjust them to your taste. If you don’t have ground ginger or cloves, you can sprinkle in some pumpkin pie spice instead — it’s a great all-in-one substitute!
Milk: I usually prefer whole milk for richness, but almond, oat, or soy milk can replace it if you want a dairy-free option. Just use the same amount!
Chocolate Chips: Feel free to swap in dark chocolate chips for a richer taste or even white chocolate chips for a sweeter twist. You can also omit the chocolate for a plain spiced pancake.
How Do You Make Pancakes Fluffy?
Getting fluffy pancakes is all about the mixing. When combining wet and dry ingredients, mix gently and leave some lumps. Overmixing makes them dense, so don’t worry if your batter isn’t perfectly smooth.
- Ensure your baking powder and baking soda are fresh for optimal rise.
- Let the batter rest for about 5-10 minutes. This helps with fluffiness by giving the baking powder time to activate.
- When cooking, make sure your skillet is at the right temperature. If it’s too hot, pancakes can burn; too cool, and they won’t cook through properly.
With these tips, you’re set for fluffy, flavorful pancakes that will become a breakfast favorite! Enjoy every bite!
How to Make Spiced Pumpkin Chocolate Chip Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon granulated 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
- 3/4 cup milk (whole or any preferred variety)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (semi-sweet or milk chocolate)
- Butter or oil for the cooking surface
- Whipped cream for serving (optional)
- Maple syrup for serving
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and another 15 minutes to cook the pancakes, for a total of about 30 minutes from start to finish. Perfect for a cozy breakfast or brunch!
Step-by-Step Instructions:
1. Combine the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Make sure everything is well mixed and evenly combined to avoid any lumps.
2. Mix the Wet Ingredients:
In a separate medium bowl, combine the pumpkin puree, milk, egg, melted butter (or oil), and vanilla extract. Mix well until the mixture is smooth and creamy. This is where the pumpkin flavor comes in!
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir everything together until just combined. Remember, it’s okay if there are a few lumps; you don’t want to overmix, or the pancakes will be tough.
4. Add the Chocolate Chips:
Fold in the chocolate chips into the batter. Set aside a few chips to sprinkle on top while cooking, if you’d like extra chocolatey goodness!
5. Preheat and Grease Your Pan:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil to prevent the pancakes from sticking.
6. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the hot skillet. Sprinkle some of your reserved chocolate chips on top of each pancake. Cook for about 2-3 minutes or until you see bubbles forming on the surface and the edges looking set.
7. Flip and Finish Cooking:
Carefully flip each pancake and cook for another 2 minutes, until they are golden brown and cooked through. You’ll love the smell filling your kitchen!
8. Keep Warm and Repeat:
Transfer the cooked pancakes to a plate and keep warm (you can cover them with a clean kitchen towel). Repeat the process with the remaining batter, greasing the skillet as needed.
9. Serve and Enjoy:
Once all pancakes are made, stack them on a plate, and feel free to top with whipped cream and a drizzle of maple syrup. Enjoy these warm, spiced pumpkin pancakes bursting with melty chocolate chips!
Dig in and savor the deliciousness! These pancakes are a wonderful treat for fall breakfast or any time you want a taste of cozy flavors!
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pumpkin puree works perfectly in this recipe and is super convenient. Just make sure to choose pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
Can I Make These Pancakes Ahead of Time?
Yes, you can! Cook the pancakes and let them cool completely. Then, store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or microwave until warmed through.
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or half a mashed banana per egg. This will keep the texture moist and delicious without the egg!
How Do I Prevent My Pancakes from Sticking to the Pan?
Make sure your skillet is properly preheated before pouring in the batter, and don’t forget to grease it with butter or oil. If you have a non-stick skillet, it should work well, but a little extra grease never hurts!
