Pumpkin Chocolate Chip Pancakes are full of pumpkin and chocolate flavors. They are a fluffy pancake and are good topped with butter and syrup but you can serve them with your favorite toppings.
I use a griddle when making pancakes. The griddle is large enough for me to cook six pancakes at one time so it cuts the time for making pancakes. If you don't have a griddle, you can use a skillet.
I found this recipe on the Creme De La Crumb site. The pancakes weren't as light and fluffy as I expected, so I slightly altered the recipe.
First, I substituted soy milk for the milk so that the recipe is dairy-free. But, you can use milk or another milk substitute.
I added more soy milk and baking powder, which made them lighter and fluffier. My husband and I prefer a little more cinnamon and pumpkin pie spice flavors, so I increased the spices a little bit.
Another adjustment I made was to decrease the amount of chocolate chips because the original recipe was too much chocolate for us. I use 3/4 cup of chocolate chips instead of 1 cup, but you can use 1 cup if you prefer more chocolate in the pancakes.
My last adjustment was to use Ghirardelli bittersweet chocolate chips instead of semi-sweet chocolate chips because bittersweet chocolate chips can be safe for lactose intolerant people. You can use dairy-free chocolate chips, or your preferred chocolate chips. Using semi-sweet chocolate chips as opposed to bittersweet chocolate chips will give you a slightly sweeter pancake.
Pumpkin Chocolate Chip Pancakes make a filling meal for breakfast or dinner. We've been eating a lot of pumpkin dishes lately because I've been craving pumpkin. Adding chocolate to the pumpkin makes it even better!
If you like the flavors of pumpkin and chocolate together, check out Pumpkin Chocolate Chip Cookies, Pumpkin Chocolate Chip Muffins and Pumpkin Chocolate Chip Bread. All of those recipes will be a hit at any of your fall festivities!
This recipe makes more pancakes than what my husband and I can eat at one time. I refrigerated the leftovers then reheated them in the microwave when I was ready to serve them. Refrigerate the pancakes by placing them on wax paper, with wax paper between each pancake. The pancakes will stick to a plate or each other otherwise.
To reheat the pancakes, remove them from the wax paper, then stack 3-4 pancakes on a microwave safe plate. Next, cover the pancakes with a damp paper towel and heat for about one minute, depending on your microwave. If you stack more or less pancakes, you may need to adjust your microwave time.
I hope you enjoy the Pumpkin Chocolate Chip Pancakes!
Pumpkin Chocolate Chip Pancakes
- 1 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/3 cup pumpkin puree
- 1 cup soy milk
- 1 teaspoon vanilla extract
- 1 jumbo egg
- 2 tablespoons vegetable oil
- 3/4 cup chocolate chips I use bittersweet but you can use semi-sweet if you prefer.
- Preheat a skillet or griddle to medium heat (275F degrees if you can set a temperature).
- Whisk together the flour, baking powder, sugar, cinnamon, pumpkin pie spice and salt. Set aside.
- Combine the pumpkin puree, milk, vanilla, egg and oil.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Stir in the chocolate chips.
- Pour 1/4 cup of batter onto your preheated skillet or griddle.
- Cook until the edges star to form bubbles.
- Flip the pancake over and allow to cook 2-3 minutes until browned.
- Repeat with the remaining batter.
- Serve the pancakes with your favorite toppings.