Description
These Pumpkin Chocolate Chip Pancakes are a delightful fall-inspired breakfast treat combining the warm flavors of pumpkin puree and pumpkin pie spice with sweet chocolate chips. Fluffy and tender, they are perfect for a cozy morning meal served warm with maple syrup.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp salt
Wet Ingredients
- 1 cup milk
- ¾ cup pumpkin puree
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
Add-ins
- â…” cup chocolate chips
Instructions
- Whisk dry ingredients: In a large bowl, combine the all-purpose flour, brown sugar, baking powder, pumpkin pie spice, and salt. Whisk thoroughly to evenly distribute all the dry ingredients.
- Mix wet ingredients: In a separate bowl, mix the milk, pumpkin puree, large egg, melted butter, and vanilla extract until smooth and well combined.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients bowl and gently stir until just combined. It’s okay if the batter has a few small lumps; do not overmix.
- Fold in chocolate chips: Gently fold the chocolate chips into the batter to distribute them evenly without breaking them.
- Heat the griddle: Preheat a lightly greased griddle or non-stick skillet over medium heat to ensure even cooking.
- Pour batter: Pour approximately ¼ cup of batter for each pancake onto the hot griddle, spacing them evenly.
- Cook pancakes: Cook each pancake for about 2-3 minutes until bubbles form on the surface and the edges look set, then flip carefully.
- Finish cooking: Cook the flipped side for an additional 1-2 minutes until golden brown and cooked through.
- Serve warm: Remove pancakes from the griddle and serve warm with maple syrup and extra chocolate chips as desired.
Notes
- For fluffier pancakes, avoid overmixing the batter to maintain air pockets.
- Use fresh pumpkin puree or canned pumpkin for best flavor.
- Adjust the amount of pumpkin pie spice according to your taste preference.
- If you prefer, substitute milk with a dairy-free alternative for a lactose-free option.
- Keep cooked pancakes warm in a low oven (about 200°F) while cooking the rest.
