Pumpkin Chocolate Chip Pancakes Easy and Tasty Recipe

ByIsabella Hours Posted on
To make delicious pumpkin chocolate chip pancakes, you need specific ingredients that come together perfectly. Here’s what you’ll need: - 1 cup all-purpose flour - 1/2 cup canned pumpkin puree - 2 tablespoons granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 cup milk (dairy or non-dairy) - 1 large egg - 3 tablespoons melted butter or coconut oil - 1/2 cup semi-sweet chocolate chips These ingredients create a fluffy and flavorful pancake. The pumpkin puree adds moisture and a warm taste. The chocolate chips bring sweetness, making each bite a treat. Using spices like cinnamon and nutmeg gives a cozy fall flavor. You can find the full recipe for guidance on how to combine these ingredients for the best results. Start by gathering your dry ingredients. In a large bowl, combine: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt Whisk these together well. You want to make sure there are no clumps. This mix gives the pancakes their nice rise and flavor. Next, it's time for the wet ingredients. In a separate bowl, add: - 1/2 cup canned pumpkin puree - 1 cup milk (you can use dairy or non-dairy) - 1 large egg - 3 tablespoons melted butter or coconut oil Use a whisk to mix these until smooth. The pumpkin makes the pancakes moist and tasty. Now, we bring it all together. Gradually pour the wet mix into the dry mix. Stir gently until just combined. It’s okay if there are a few lumps. Then, fold in: - 1/2 cup semi-sweet chocolate chips The chocolate chips add a sweet surprise in every bite! Preheat a non-stick skillet over medium heat. Lightly grease it with butter or oil. When hot, pour about 1/4 cup of batter for each pancake. Cook until bubbles form on top, about 2-3 minutes. Flip the pancakes carefully. Cook for another 2-3 minutes until golden brown. Remove the pancakes and keep them warm. Repeat with the rest of the batter. Enjoy your delightful Pumpkin Chocolate Chip Pancakes! For the full recipe, check the details provided earlier. To get fluffy pancakes, avoid overmixing the batter. When you mix too much, the pancakes get tough. Mix just until you see no dry flour. It’s okay if the batter has some lumps. This keeps the pancakes soft and light. Get your skillet hot before cooking. Heat it on medium heat for a few minutes. To test, drop a little water on the skillet. If it sizzles, it's ready! Lightly grease the skillet with butter or oil. This helps prevent sticking and gives a nice, golden color. To serve, stack the warm pancakes on a plate. Drizzle with maple syrup for a sweet touch. Add extra semi-sweet chocolate chips on top for fun. You can also sprinkle toasted pumpkin seeds for crunch. For a treat, add a dollop of whipped cream. This makes each bite even more special. {{image_4}} If you want a gluten-free option, swap the all-purpose flour for a gluten-free blend. Look for a brand that contains xanthan gum. This helps keep the pancakes fluffy. Follow the same measurements as the original recipe. You won't lose any flavor, and they will still taste great! For a dairy-free option, use plant-based milk and butter. Almond milk or oat milk work well in this recipe. You can also substitute regular butter with coconut oil. This change keeps the pancakes moist and delicious without dairy. They will still have that rich pumpkin flavor. You can make these pancakes even better with some fun extras! Adding nuts like walnuts or pecans gives a nice crunch. You can also try different types of chocolate. Dark chocolate chips or white chocolate can change the taste. Get creative and mix in your favorite flavors. Each bite will surprise you with delight! For the full recipe, check out the detailed instructions above. Enjoy your cooking! To keep your leftover pumpkin chocolate chip pancakes fresh, store them in an airtight container. You can refrigerate them for up to four days. If you want to keep them longer, freeze them. Place wax paper between each pancake to prevent sticking. Then, put them in a freezer-safe bag or container. This way, they stay fresh for up to three months. When you're ready to enjoy your pancakes again, reheating is simple. For the best results, use a skillet. Heat it over medium heat. Place the pancakes in the skillet for about 2 minutes on each side. You can also use a microwave. Heat them for 20 to 30 seconds. Just be careful not to overheat them, as they can become tough. In the fridge, your pancakes will last about four days. If frozen, they can last up to three months. However, for the best taste and quality, try to eat them sooner. It’s always nice to enjoy them fresh! Yes, you can make the batter ahead. Store it in the fridge. Use an airtight container for best results. The batter stays fresh for about 24 hours. Just remember to stir it gently before cooking. This helps mix in any separation. Absolutely! Here’s how to freeze them: 1. Cool the pancakes: Let them cool on a wire rack. 2. Layer with parchment paper: Place parchment paper between each pancake. 3. Use freezer-safe bags: Put them in a freezer bag. Squeeze out as much air as you can. 4. Label and freeze: Write the date on the bag. They last about two months. To reheat, simply microwave them for about 30 seconds. You can also toast them in a toaster or warm them in the oven. Serving these pancakes is fun! Here are some ideas: - Maple syrup: Drizzle with warm maple syrup for sweetness. - Chocolate chips: Add more semi-sweet chocolate chips on top. - Whipped cream: Top with a dollop of whipped cream for extra creaminess. - Pumpkin seeds: Sprinkle toasted pumpkin seeds for a crunchy texture. - Fresh fruit: Serve with slices of banana or berries for freshness. For the full recipe, check out the details above. Enjoy your cooking adventure! Making Pumpkin Chocolate Chip Pancakes is simple and fun. You learn about key ingredients, mixing methods, and cooking tips. Plus, there are variations to suit all diets. Don't forget to store leftovers properly for later enjoyment. Keep these tips in mind to make your pancakes tasty every time. Now, enjoy this warm treat with family and friends. Happy cooking!

WANT TO SAVE THIS RECIPE?

Fall is here, and it’s time for a tasty treat: Pumpkin Chocolate Chip Pancakes! These pancakes mix warm pumpkin spice and yummy chocolate, making breakfast a delight. With simple ingredients and easy steps, you can whip up this cozy meal in no time. Whether you’re feeding a crowd or just yourself, this recipe is a fun way to celebrate the season. Ready to get cooking? Let’s dive in!

Ingredients

To make delicious pumpkin chocolate chip pancakes, you need specific ingredients that come together perfectly. Here’s what you’ll need:

  • 1 cup all-purpose flour
  • 1/2 cup canned pumpkin puree
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup milk (dairy or non-dairy)
  • 1 large egg
  • 3 tablespoons melted butter or coconut oil
  • 1/2 cup semi-sweet chocolate chips

These ingredients create a fluffy and flavorful pancake. The pumpkin puree adds moisture and a warm taste. The chocolate chips bring sweetness, making each bite a treat. Using spices like cinnamon and nutmeg gives a cozy fall flavor.

Step-by-Step Instructions

Mixing Dry Ingredients

Start by gathering your dry ingredients. In a large bowl, combine:

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Whisk these together well. You want to make sure there are no clumps. This mix gives the pancakes their nice rise and flavor.

Mixing Wet Ingredients

Next, it’s time for the wet ingredients. In a separate bowl, add:

  • 1/2 cup canned pumpkin puree
  • 1 cup milk (you can use dairy or non-dairy)
  • 1 large egg
  • 3 tablespoons melted butter or coconut oil

Use a whisk to mix these until smooth. The pumpkin makes the pancakes moist and tasty.

Combining Mixtures

Now, we bring it all together. Gradually pour the wet mix into the dry mix. Stir gently until just combined. It’s okay if there are a few lumps. Then, fold in:

  • 1/2 cup semi-sweet chocolate chips

The chocolate chips add a sweet surprise in every bite!

Cooking Pancakes

Preheat a non-stick skillet over medium heat. Lightly grease it with butter or oil. When hot, pour about 1/4 cup of batter for each pancake. Cook until bubbles form on top, about 2-3 minutes. Flip the pancakes carefully. Cook for another 2-3 minutes until golden brown.

Remove the pancakes and keep them warm. Repeat with the rest of the batter. Enjoy your delightful Pumpkin Chocolate Chip Pancakes!

Tips & Tricks

Perfecting the Pancake Texture

To get fluffy pancakes, avoid overmixing the batter. When you mix too much, the pancakes get tough. Mix just until you see no dry flour. It’s okay if the batter has some lumps. This keeps the pancakes soft and light.

Cooking Tips

Get your skillet hot before cooking. Heat it on medium heat for a few minutes. To test, drop a little water on the skillet. If it sizzles, it’s ready! Lightly grease the skillet with butter or oil. This helps prevent sticking and gives a nice, golden color.

Presentation Tips

To serve, stack the warm pancakes on a plate. Drizzle with maple syrup for a sweet touch. Add extra semi-sweet chocolate chips on top for fun. You can also sprinkle toasted pumpkin seeds for crunch. For a treat, add a dollop of whipped cream. This makes each bite even more special.

Variations

Gluten-Free Option

If you want a gluten-free option, swap the all-purpose flour for a gluten-free blend. Look for a brand that contains xanthan gum. This helps keep the pancakes fluffy. Follow the same measurements as the original recipe. You won’t lose any flavor, and they will still taste great!

Dairy-Free Option

For a dairy-free option, use plant-based milk and butter. Almond milk or oat milk work well in this recipe. You can also substitute regular butter with coconut oil. This change keeps the pancakes moist and delicious without dairy. They will still have that rich pumpkin flavor.

Flavor Enhancements

You can make these pancakes even better with some fun extras! Adding nuts like walnuts or pecans gives a nice crunch. You can also try different types of chocolate. Dark chocolate chips or white chocolate can change the taste. Get creative and mix in your favorite flavors. Each bite will surprise you with delight!Enjoy your cooking!

Storage Info

How to Store Leftover Pancakes

To keep your leftover pumpkin chocolate chip pancakes fresh, store them in an airtight container. You can refrigerate them for up to four days. If you want to keep them longer, freeze them. Place wax paper between each pancake to prevent sticking. Then, put them in a freezer-safe bag or container. This way, they stay fresh for up to three months.

Reheating Instructions

When you’re ready to enjoy your pancakes again, reheating is simple. For the best results, use a skillet. Heat it over medium heat. Place the pancakes in the skillet for about 2 minutes on each side. You can also use a microwave. Heat them for 20 to 30 seconds. Just be careful not to overheat them, as they can become tough.

Shelf Life Expectations

In the fridge, your pancakes will last about four days. If frozen, they can last up to three months. However, for the best taste and quality, try to eat them sooner. It’s always nice to enjoy them fresh!

FAQs

Can I make the batter ahead of time?

Yes, you can make the batter ahead. Store it in the fridge. Use an airtight container for best results. The batter stays fresh for about 24 hours. Just remember to stir it gently before cooking. This helps mix in any separation.

Can I freeze the pancakes?

Absolutely! Here’s how to freeze them:

1. Cool the pancakes: Let them cool on a wire rack.

2. Layer with parchment paper: Place parchment paper between each pancake.

3. Use freezer-safe bags: Put them in a freezer bag. Squeeze out as much air as you can.

4. Label and freeze: Write the date on the bag. They last about two months.

To reheat, simply microwave them for about 30 seconds. You can also toast them in a toaster or warm them in the oven.

What’s the best way to serve Pumpkin Chocolate Chip Pancakes?

Serving these pancakes is fun! Here are some ideas:

  • Maple syrup: Drizzle with warm maple syrup for sweetness.
  • Chocolate chips: Add more semi-sweet chocolate chips on top.
  • Whipped cream: Top with a dollop of whipped cream for extra creaminess.
  • Pumpkin seeds: Sprinkle toasted pumpkin seeds for a crunchy texture.
  • Fresh fruit: Serve with slices of banana or berries for freshness.Enjoy your cooking adventure!

Making Pumpkin Chocolate Chip Pancakes is simple and fun. You learn about key ingredients, mixing methods, and cooking tips. Plus, there are variations to suit all diets. Don’t forget to store leftovers properly for later enjoyment. Keep these tips in mind to make your pancakes tasty every time. Now, enjoy this warm treat with family and friends. Happy cooking!

To make delicious pumpkin chocolate chip pancakes, you need specific ingredients that come together perfectly. Here’s what you’ll need: - 1 cup all-purpose flour - 1/2 cup canned pumpkin puree - 2 tablespoons granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 cup milk (dairy or non-dairy) - 1 large egg - 3 tablespoons melted butter or coconut oil - 1/2 cup semi-sweet chocolate chips These ingredients create a fluffy and flavorful pancake. The pumpkin puree adds moisture and a warm taste. The chocolate chips bring sweetness, making each bite a treat. Using spices like cinnamon and nutmeg gives a cozy fall flavor. You can find the full recipe for guidance on how to combine these ingredients for the best results. Start by gathering your dry ingredients. In a large bowl, combine: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt Whisk these together well. You want to make sure there are no clumps. This mix gives the pancakes their nice rise and flavor. Next, it's time for the wet ingredients. In a separate bowl, add: - 1/2 cup canned pumpkin puree - 1 cup milk (you can use dairy or non-dairy) - 1 large egg - 3 tablespoons melted butter or coconut oil Use a whisk to mix these until smooth. The pumpkin makes the pancakes moist and tasty. Now, we bring it all together. Gradually pour the wet mix into the dry mix. Stir gently until just combined. It’s okay if there are a few lumps. Then, fold in: - 1/2 cup semi-sweet chocolate chips The chocolate chips add a sweet surprise in every bite! Preheat a non-stick skillet over medium heat. Lightly grease it with butter or oil. When hot, pour about 1/4 cup of batter for each pancake. Cook until bubbles form on top, about 2-3 minutes. Flip the pancakes carefully. Cook for another 2-3 minutes until golden brown. Remove the pancakes and keep them warm. Repeat with the rest of the batter. Enjoy your delightful Pumpkin Chocolate Chip Pancakes! For the full recipe, check the details provided earlier. To get fluffy pancakes, avoid overmixing the batter. When you mix too much, the pancakes get tough. Mix just until you see no dry flour. It’s okay if the batter has some lumps. This keeps the pancakes soft and light. Get your skillet hot before cooking. Heat it on medium heat for a few minutes. To test, drop a little water on the skillet. If it sizzles, it's ready! Lightly grease the skillet with butter or oil. This helps prevent sticking and gives a nice, golden color. To serve, stack the warm pancakes on a plate. Drizzle with maple syrup for a sweet touch. Add extra semi-sweet chocolate chips on top for fun. You can also sprinkle toasted pumpkin seeds for crunch. For a treat, add a dollop of whipped cream. This makes each bite even more special. {{image_4}} If you want a gluten-free option, swap the all-purpose flour for a gluten-free blend. Look for a brand that contains xanthan gum. This helps keep the pancakes fluffy. Follow the same measurements as the original recipe. You won't lose any flavor, and they will still taste great! For a dairy-free option, use plant-based milk and butter. Almond milk or oat milk work well in this recipe. You can also substitute regular butter with coconut oil. This change keeps the pancakes moist and delicious without dairy. They will still have that rich pumpkin flavor. You can make these pancakes even better with some fun extras! Adding nuts like walnuts or pecans gives a nice crunch. You can also try different types of chocolate. Dark chocolate chips or white chocolate can change the taste. Get creative and mix in your favorite flavors. Each bite will surprise you with delight! For the full recipe, check out the detailed instructions above. Enjoy your cooking! To keep your leftover pumpkin chocolate chip pancakes fresh, store them in an airtight container. You can refrigerate them for up to four days. If you want to keep them longer, freeze them. Place wax paper between each pancake to prevent sticking. Then, put them in a freezer-safe bag or container. This way, they stay fresh for up to three months. When you're ready to enjoy your pancakes again, reheating is simple. For the best results, use a skillet. Heat it over medium heat. Place the pancakes in the skillet for about 2 minutes on each side. You can also use a microwave. Heat them for 20 to 30 seconds. Just be careful not to overheat them, as they can become tough. In the fridge, your pancakes will last about four days. If frozen, they can last up to three months. However, for the best taste and quality, try to eat them sooner. It’s always nice to enjoy them fresh! Yes, you can make the batter ahead. Store it in the fridge. Use an airtight container for best results. The batter stays fresh for about 24 hours. Just remember to stir it gently before cooking. This helps mix in any separation. Absolutely! Here’s how to freeze them: 1. Cool the pancakes: Let them cool on a wire rack. 2. Layer with parchment paper: Place parchment paper between each pancake. 3. Use freezer-safe bags: Put them in a freezer bag. Squeeze out as much air as you can. 4. Label and freeze: Write the date on the bag. They last about two months. To reheat, simply microwave them for about 30 seconds. You can also toast them in a toaster or warm them in the oven. Serving these pancakes is fun! Here are some ideas: - Maple syrup: Drizzle with warm maple syrup for sweetness. - Chocolate chips: Add more semi-sweet chocolate chips on top. - Whipped cream: Top with a dollop of whipped cream for extra creaminess. - Pumpkin seeds: Sprinkle toasted pumpkin seeds for a crunchy texture. - Fresh fruit: Serve with slices of banana or berries for freshness. For the full recipe, check out the details above. Enjoy your cooking adventure! Making Pumpkin Chocolate Chip Pancakes is simple and fun. You learn about key ingredients, mixing methods, and cooking tips. Plus, there are variations to suit all diets. Don't forget to store leftovers properly for later enjoyment. Keep these tips in mind to make your pancakes tasty every time. Now, enjoy this warm treat with family and friends. Happy cooking!

Pumpkin Chocolate Chip Pancakes

Treat yourself to delicious Pumpkin Chocolate Chip Pancakes that are perfect for fall! With a blend of warm spices, creamy pumpkin, and sweet chocolate chips, these pancakes will become your new breakfast favorite. Whip up this easy recipe in just 20 minutes and enjoy a cozy morning meal. Click through for step-by-step instructions and tips to elevate your pancake game with festive toppings and more! Don’t miss out on this tasty delight!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/2 cup canned pumpkin puree

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup milk (choose between dairy or non-dairy options)

1 large egg

3 tablespoons melted butter (or substitute with melted coconut oil)

1/2 cup semi-sweet chocolate chips

Instructions
 

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk these dry ingredients together until they are well blended and no clumps remain.

    In a separate bowl, add the canned pumpkin puree, milk, large egg, and melted butter (or coconut oil). Use a whisk to mix these wet ingredients until they achieve a smooth and creamy consistency.

      Gradually pour the wet mixture into the bowl containing the dry ingredients. Stir gently until just combined; it's important to handle the batter lightly to avoid overmixing—it's perfectly fine if there are a few lumps. Once combined, fold in the semi-sweet chocolate chips.

        Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or oil to prevent sticking.

          When the skillet is hot, pour about 1/4 cup of pancake batter onto the skillet for each pancake. Allow the batter to spread slightly; cook until you see bubbles forming on the surface, which will take about 2-3 minutes.

            Carefully flip each pancake using a spatula, and continue cooking for another 2-3 minutes on the other side, or until they are a lovely golden brown and fully cooked through.

              Once cooked, remove the pancakes from the skillet and keep them warm. Continue to cook the remaining batter using the same process.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                  - Presentation Tips: Stack the warm pancakes on a serving plate and generously drizzle with maple syrup. For an extra festive touch, sprinkle additional semi-sweet chocolate chips and some toasted pumpkin seeds on top. Consider adding a dollop of whipped cream to each stack for delightful indulgence!

                    WANT TO SAVE THIS RECIPE?

                    Related Posts