These fluffy pancakes are a fun twist with spiced pumpkin and sweet chocolate chips. They’re perfect for breakfast or a cozy brunch treat!
Honestly, who can resist a pancake that tastes like fall and dessert all in one? I love drizzling maple syrup on them—it’s a match made in breakfast heaven! 🍁
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for pancakes, giving them structure. If you want a healthier option, you can use whole wheat flour or a gluten-free blend. Just be aware that it may change the texture slightly.
Pumpkin Puree: Canned pumpkin is super convenient! If you want to use fresh pumpkin, make sure to cook and puree it nicely. You can also substitute with apple sauce for a different flavor, but it won’t have the same pumpkin spice profile.
Spices (Cinnamon, Nutmeg, Ginger, Cloves): The spice blend gives these pancakes their warm, cozy flavor. Feel free to adjust the quantities based on your preference. You can even use a premade pumpkin spice blend if you have it handy!
Buttermilk: This adds moisture and tang. If you don’t have buttermilk, mix 3/4 cup of regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes—voila, buttermilk substitute!
Chocolate Chips: Semi-sweet chips are classic here, but dark chocolate or even white chocolate chips can work great. If you’re looking for less sugar, consider adding chopped nuts for crunch instead!
How Do You Make Fluffy Pancakes Every Time?
For fluffy pancakes, the mixing method is key! Here’s how to get it right:
- Combine dry ingredients separately from wet. This ensures uniform mixing without overworking the batter!
- When mixing the wet and dry components, stir gently. The batter should remain a little lumpy for the best texture.
- Let the batter rest for 5-10 minutes if you can spare the time. This helps develop the gluten for a lighter pancake.
Lastly, cooking on medium heat is critical. Too high will burn the outside before the inside cooks through. Aim for that golden brown color!
Spiced Pumpkin Chocolate Chip Pancakes
Ingredients You’ll Need:
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 nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
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
Mix-Ins and Toppings:
- 1/2 cup chocolate chips (semi-sweet or milk chocolate)
- Whipped cream (optional)
- Extra cinnamon (optional)
- Maple syrup for serving
How Much Time Will You Need?
You’ll need about 15 minutes for prep and around 15 minutes to cook. Altogether, you’re looking at roughly 30 minutes from start to finish for a delicious stack of pancakes!
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, cinnamon, nutmeg, ginger, and cloves until everything is well combined. This ensures all the leaveners and spices are evenly distributed in your batter.
2. Combine the Wet Ingredients:
In another bowl, mix the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until smooth. This mixture will bring moisture and flavor to your pancakes.
3. Bring It Together:
Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined, being careful not to overmix. A few lumps are totally fine—this will help keep your pancakes fluffy!
4. Add the Chocolate Chips:
Gently fold in the chocolate chips, making sure they’re distributed evenly through the batter without overmixing.
5. Heat Your Skillet:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with some butter. You want it hot enough that a drop of water sizzles when it hits the surface.
6. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles start to form on the surface and the edges look set—this should take about 2-3 minutes. Flip the pancakes and cook for another 2 minutes or until they turn golden brown.
7. Keep Them Warm:
Remove the pancakes and keep them warm in a low oven (about 200°F or 90°C) while you cook the rest of the batter.
8. Serve and Enjoy:
Stack the pancakes on plates, adding whipped cream and a sprinkle of cinnamon on top if desired. Drizzle with maple syrup and serve right away while they’re still warm!
These pancakes are soft, moist, and filled with warm, aromatic spices, perfectly complemented by the sweetness of the chocolate chips. They’re a delightful way to celebrate the flavors of fall!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use pumpkin puree for this recipe, as pumpkin pie filling contains added sugar and spices that may alter the flavor and sweetness of your pancakes. Stick with pumpkin puree for the most accurate results!
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. If you want to keep them longer, you can freeze them for up to 2 months. Just place parchment paper between the pancakes to prevent them from sticking together.
Can I Make These Pancakes Vegan?
Absolutely! To make them vegan, substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit for 5 minutes) and use a plant-based milk (like almond or oat milk) instead of buttermilk. Replace the butter with coconut oil or a vegan butter alternative.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 3/4 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe!
