These spiced pumpkin chocolate chip pancakes are like a cozy hug on a plate! They mix fluffy pancakes with warm pumpkin and sweet chocolate chips for a perfect breakfast.
Every bite is like autumn wrapped in chocolate! I love making these on chilly mornings. Just pair them with a splash of maple syrup and you’ll have a smile on your face! 😊
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! Canned pumpkin is super convenient but homemade fresh pumpkin works too. If you’re looking for a lower-calorie option, try unsweetened applesauce for a different flavor.
Spices: The blend of cinnamon, ginger, nutmeg, and cloves brings warmth. You can add pumpkin pie spice if you have it on hand! Just use about 2 teaspoons for a great mix.
Buttermilk: If you don’t have buttermilk, mix regular milk with a teaspoon of vinegar or lemon juice, and let it sit for 5 minutes. It creates a similar tangy flavor!
Chocolate Chips: Semi-sweet is my go-to, but dark chocolate or even white chocolate chips can be nice substitutes, depending on your mood!
How Do I Get Fluffy Pancakes?
Achieving fluffy pancakes is all about mixing technique and cooking method. Here’s how to do it right:
- Make sure not to overmix the batter; it’ll lead to dense pancakes. A few lumps are totally fine!
- Let the batter rest for 5 minutes. This allows the flour to absorb the moisture and helps create fluffiness.
- Cook on medium heat. Too hot and they’ll burn; too low, and they won’t rise. Look for bubbles on the surface before flipping.
With these tips, you’ll have a stack of pancakes that are light and delightful!
Spiced Pumpkin Chocolate Chip Pancakes
Ingredients You’ll Need:
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Dry Ingredients:
- 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
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Wet Ingredients:
- 3/4 cup pumpkin puree (canned or fresh)
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
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Extras:
- 1/2 cup semi-sweet chocolate chips (plus extra for topping)
- Maple syrup, for serving
- Whipped cream, for topping (optional)
How Much Time Will You Need?
This delightful pancake recipe will take approximately 15 minutes of prep time and about 20 minutes of cooking time, bringing your total to around 35 minutes. Perfect for a weekend breakfast or a cozy brunch with friends and family!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, and cloves) until they’re all combined. This will make sure your leavening agents and spices are evenly distributed throughout your pancakes.
2. Combine the Wet Ingredients:
In a separate bowl, mix together the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until the mixture is smooth and well-blended. It’s key to get those wet ingredients nice and creamy!
3. Bring It All Together:
Carefully pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula until just combined. Remember, it’s okay if there are a few lumps; overmixing can make your pancakes tough!
4. Add the Chocolate Chips:
Gently fold the semi-sweet chocolate chips into your batter, ensuring they’re distributed well—but don’t overdo it!
5. Heat the Skillet:
Place a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of melted butter so the pancakes don’t stick. You want the skillet to be hot, but not smoking!
6. Cook the Pancakes:
Pour about 1/4 cup of your pancake batter onto the skillet for each pancake. Cook them for about 2–3 minutes or until you see bubbles forming on top and the edges start to look a bit set. Time to flip!
7. Flip and Finish Cooking:
Gently flip the pancakes over using a spatula. Cook for another 1–2 minutes until they’re golden brown and cooked through. Place the finished pancakes on a warm plate while you cook the remaining batter.
8. Serve and Enjoy:
Stack your beautiful pancakes on a plate. Top with a dollop of whipped cream, sprinkle some extra chocolate chips, and drizzle with maple syrup for that perfect finish. Yum!
Enjoy your homemade, cozy Spiced Pumpkin Chocolate Chip Pancakes! Perfect for sharing or just treating yourself. Happy cooking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast or steam it until tender, then puree it until smooth. Make sure to measure out 3/4 cup for the recipe.
Can I Substitute Almond Milk for Buttermilk?
Yes, you can! To make a buttermilk substitute, simply add a teaspoon of vinegar or lemon juice to a cup of almond milk and let it sit for about 5-10 minutes. This will give the same tangy flavor and acidity needed for the pancakes!
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can reheat them in the toaster or microwave; just add a bit of butter for extra flavor!
Can I Make the Batter Ahead of Time?
While it’s best to cook the batter fresh for optimal fluffiness, you can make it up to 1 hour in advance. Just cover it and keep it in the refrigerator. Stir gently before using, as the batter may thicken slightly.