Description
Enjoy a delicious fall breakfast with these Pumpkin Chocolate Chip Pancakes. Fluffy and flavorful, these pancakes combine the warm spices of cinnamon and allspice with sweet chocolate chips and creamy pumpkin puree. Perfect for a cozy morning treat topped with maple syrup.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1 cup semi-sweet chocolate chips
- 1/4 cup brown sugar
Wet Ingredients
- 1 whole large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 3 tablespoons canola oil
- 1 1/2 cups buttermilk
Instructions
- Preheat the cooking surface: Heat a griddle to 350º F or warm a large skillet over medium-high heat to prepare for cooking the pancakes.
- Mix dry ingredients: In a bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, allspice, and semi-sweet chocolate chips. Stir well to evenly distribute the dry ingredients.
- Combine wet ingredients: In a separate bowl, whisk together the brown sugar, egg, vanilla extract, pumpkin puree, and canola oil until fully blended and smooth.
- Combine mixtures: Slowly add the dry flour mixture to the wet ingredients. Gradually mix in the buttermilk until the batter is just combined, taking care not to overmix to keep pancakes fluffy.
- Cook the pancakes: Pour portions of the batter onto the preheated griddle or skillet. Cook for about 3 to 4 minutes or until tiny bubbles form on the surface, then carefully flip the pancakes and cook for another 2 to 3 minutes until golden brown and cooked through.
- Serve: Serve the pancakes immediately while warm, topped generously with maple syrup for a perfect sweet finish.
Notes
- Do not overmix the batter to avoid tough pancakes; it’s okay if a few lumps remain.
- If you don’t have buttermilk, you can substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/2 cups of milk and letting it sit for 5 minutes.
- Use a non-stick griddle or skillet for best results and easier flipping.
- For a dairy-free version, substitute buttermilk with almond milk mixed with lemon juice and use dairy-free chocolate chips.
- Adjust the amount of chocolate chips to your preference for more or less sweetness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: pumpkin pancakes, chocolate chip pancakes, fall breakfast, pumpkin spice, autumn recipes
