![To make these yummy chocolate chip pumpkin pancakes, you need some simple ingredients. Here’s what to gather: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1 cup pumpkin puree (canned or fresh) - 1 cup milk (dairy or non-dairy) - 1 large egg - 2 tablespoons sugar - 2 tablespoons vegetable oil (or melted coconut oil) - 1/2 cup semi-sweet chocolate chips - Butter or oil for cooking These ingredients work together to create a warm, spiced, and sweet pancake. The pumpkin adds moisture and flavor. The chocolate chips bring sweetness, making every bite a treat. You can use canned pumpkin for ease, or make your own puree if you prefer fresh. For the milk, choose what you like best. Dairy milk gives a rich taste, while non-dairy options work just as well. The spices like cinnamon and nutmeg bring a cozy fall feel. Now that you have your ingredients, you’re ready to start cooking! Check the [Full Recipe] for detailed steps. Start by gathering your dry ingredients. Grab a large mixing bowl. In this bowl, add 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Next, sprinkle in 1 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg. Whisk these together until they blend well. This step ensures your pancakes rise and have a warm, spiced flavor. Now, let’s move on to the wet ingredients. In another bowl, add 1 cup of pumpkin puree, either from a can or fresh. Pour in 1 cup of milk, which can be dairy or non-dairy. Crack in 1 large egg, then add 2 tablespoons of sugar and 2 tablespoons of vegetable oil or melted coconut oil. Mix these together until everything is smooth and well combined. This mixture brings moisture and sweetness to your pancakes. Next, it’s time to combine the mixtures. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together until just combined. It’s okay if there are a few lumps; don’t overmix. Now, fold in 1/2 cup of semi-sweet chocolate chips for that delicious chocolatey flavor. Preheat a griddle or non-stick skillet over medium heat. Lightly grease it with butter or oil. For each pancake, pour about 1/4 cup of batter onto the hot surface. Cook until bubbles form on top, which takes about 2-3 minutes. After that, flip the pancake and cook for another 2-3 minutes, until golden brown. Repeat this process with the remaining batter. Adjust the heat if necessary to avoid burning. For the full recipe, check out the detailed steps above. Enjoy your warm, fluffy pancakes! To make your pancakes fluffy, mix the dry and wet ingredients separately. This method helps keep the batter light. When you combine them, fold gently. You want to mix until just combined. A few lumps are okay. Overmixing makes the pancakes dense, and we want them airy and soft. Adding baking powder also helps create that lift you want in your pancakes. The right cooking temperature is key. Preheat your griddle or skillet over medium heat. If it's too hot, the pancakes will burn. If it’s too cool, they will cook unevenly. A good test is to sprinkle a drop of water on the surface. If it sizzles and evaporates, you’re ready to go! Adjust the heat as needed while cooking. Toppings can make your pancakes shine. I suggest drizzling warm maple syrup over the stack. A sprinkle of cinnamon can enhance the pumpkin flavor. You can also add whipped cream for a creamy touch. Fresh fruit like bananas or berries adds color and flavor. For a fun twist, try adding more chocolate chips on top. These toppings make each bite a delicious treat. Try different combinations to find your favorite! {{image_2}} You can make these pancakes gluten-free easily. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that contain xanthan gum. This helps give your pancakes the right texture. You can also try almond flour or coconut flour. These options will change the taste a bit but add a nice twist. To make these pancakes dairy-free, swap out regular milk for almond milk or oat milk. Both options work well and keep the flavor intact. You can use coconut milk for a richer taste. For the butter, use coconut oil or any dairy-free butter. This keeps your pancakes light and fluffy without dairy. Feel free to spice things up! Add a pinch of ginger or cloves for extra warmth. You can also mix in chopped nuts or dried fruits like cranberries. For a fun twist, try white chocolate chips instead of semi-sweet. Each variation adds a new layer of flavor. You can find the full recipe at the beginning of this article. Enjoy exploring these fun options! After enjoying your chocolate chip pumpkin pancakes, store leftovers in an airtight container. Let them cool first. Place parchment paper between pancakes to avoid sticking. Store in the fridge for up to three days. This keeps them fresh and tasty for your next meal. To reheat your pancakes, use a microwave or a skillet. For the microwave, place pancakes on a plate. Heat for about 20-30 seconds. Check if they are warm enough. If using a skillet, heat it over low heat. Add a bit of butter or oil, then warm the pancakes for about 1-2 minutes on each side. This method brings back their crispy edges. You can freeze pancakes for a quick breakfast later. First, let them cool completely. Stack pancakes with parchment paper between each one. Wrap the stack in plastic wrap, then place it in a freezer bag. They can stay in the freezer for up to two months. When ready to eat, thaw in the fridge overnight and reheat as needed. For the full recipe, check out the complete guide. Yes, you can use fresh pumpkin. To do this, roast a pumpkin until it’s soft. Then, scoop out the flesh and mash it. This gives you a rich flavor. Just make sure to measure out one cup for your recipe. Fresh pumpkin adds a nice touch to your pancakes. If you need an egg substitute, try using a mashed banana or applesauce. You can also use flaxseed meal mixed with water. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. This works well in the pancake batter and helps bind the ingredients. To prevent sticking, use a non-stick skillet or griddle. Make sure it’s hot before adding the batter. Lightly grease the surface with butter or oil. You can test the heat by sprinkling a few drops of water. If they sizzle, it’s ready. This will help your pancakes cook evenly and slide off easily. For the full recipe, check out the details above. You now have a complete guide to making delicious pumpkin pancakes. We covered all the ingredients, step-by-step instructions, and helpful tips. You learned how to make them fluffy and varied to fit your needs. Storing and reheating ideas help you enjoy leftovers too. Try these pancakes for breakfast or a snack. They are tasty and fun to make with loved ones. Enjoy your cooking and share your results!](https://tossedrecipes.com/wp-content/uploads/2025/07/13d6c1aa-dc00-44f3-ace7-48fd28b532e2.webp)
Fall is here, and it’s the perfect time for a cozy breakfast! Imagine warm, fluffy chocolate chip pumpkin pancakes that blend the sweetness of chocolate with the rich flavor of pumpkin. In this post, I’ll share an easy recipe that will make your mornings feel special. Let’s gather your ingredients and get cooking! You won’t want to miss these delicious pancakes—perfect for any autumn day!
Ingredients
To make these yummy chocolate chip pumpkin pancakes, you need some simple ingredients. Here’s what to gather:
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 cup pumpkin puree (canned or fresh)
– 1 cup milk (dairy or non-dairy)
– 1 large egg
– 2 tablespoons sugar
– 2 tablespoons vegetable oil (or melted coconut oil)
– 1/2 cup semi-sweet chocolate chips
– Butter or oil for cooking
These ingredients work together to create a warm, spiced, and sweet pancake. The pumpkin adds moisture and flavor. The chocolate chips bring sweetness, making every bite a treat. You can use canned pumpkin for ease, or make your own puree if you prefer fresh.
For the milk, choose what you like best. Dairy milk gives a rich taste, while non-dairy options work just as well. The spices like cinnamon and nutmeg bring a cozy fall feel.
Now that you have your ingredients, you’re ready to start cooking! Check the [Full Recipe] for detailed steps.
Step-by-Step Instructions
Preparation of Dry Ingredients
Start by gathering your dry ingredients. Grab a large mixing bowl. In this bowl, add 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Next, sprinkle in 1 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg. Whisk these together until they blend well. This step ensures your pancakes rise and have a warm, spiced flavor.
Mixing Wet Ingredients
Now, let’s move on to the wet ingredients. In another bowl, add 1 cup of pumpkin puree, either from a can or fresh. Pour in 1 cup of milk, which can be dairy or non-dairy. Crack in 1 large egg, then add 2 tablespoons of sugar and 2 tablespoons of vegetable oil or melted coconut oil. Mix these together until everything is smooth and well combined. This mixture brings moisture and sweetness to your pancakes.
Combining Mixtures and Cooking
Next, it’s time to combine the mixtures. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together until just combined. It’s okay if there are a few lumps; don’t overmix. Now, fold in 1/2 cup of semi-sweet chocolate chips for that delicious chocolatey flavor.
Preheat a griddle or non-stick skillet over medium heat. Lightly grease it with butter or oil. For each pancake, pour about 1/4 cup of batter onto the hot surface. Cook until bubbles form on top, which takes about 2-3 minutes. After that, flip the pancake and cook for another 2-3 minutes, until golden brown. Repeat this process with the remaining batter. Adjust the heat if necessary to avoid burning.
For the full recipe, check out the detailed steps above. Enjoy your warm, fluffy pancakes!
Tips & Tricks
How to Make Pancakes Fluffy
To make your pancakes fluffy, mix the dry and wet ingredients separately. This method helps keep the batter light. When you combine them, fold gently. You want to mix until just combined. A few lumps are okay. Overmixing makes the pancakes dense, and we want them airy and soft. Adding baking powder also helps create that lift you want in your pancakes.
Best Cooking Temperature
The right cooking temperature is key. Preheat your griddle or skillet over medium heat. If it’s too hot, the pancakes will burn. If it’s too cool, they will cook unevenly. A good test is to sprinkle a drop of water on the surface. If it sizzles and evaporates, you’re ready to go! Adjust the heat as needed while cooking.
Suggested Toppings for Serving
Toppings can make your pancakes shine. I suggest drizzling warm maple syrup over the stack. A sprinkle of cinnamon can enhance the pumpkin flavor. You can also add whipped cream for a creamy touch. Fresh fruit like bananas or berries adds color and flavor. For a fun twist, try adding more chocolate chips on top. These toppings make each bite a delicious treat. Try different combinations to find your favorite!
Variations
Gluten-Free Options
You can make these pancakes gluten-free easily. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that contain xanthan gum. This helps give your pancakes the right texture. You can also try almond flour or coconut flour. These options will change the taste a bit but add a nice twist.
Dairy-Free Modifications
To make these pancakes dairy-free, swap out regular milk for almond milk or oat milk. Both options work well and keep the flavor intact. You can use coconut milk for a richer taste. For the butter, use coconut oil or any dairy-free butter. This keeps your pancakes light and fluffy without dairy.
Flavor Variations
Feel free to spice things up! Add a pinch of ginger or cloves for extra warmth. You can also mix in chopped nuts or dried fruits like cranberries. For a fun twist, try white chocolate chips instead of semi-sweet. Each variation adds a new layer of flavor. You can find the full recipe at the beginning of this article. Enjoy exploring these fun options!
Storage Info
Storing Leftovers
After enjoying your chocolate chip pumpkin pancakes, store leftovers in an airtight container. Let them cool first. Place parchment paper between pancakes to avoid sticking. Store in the fridge for up to three days. This keeps them fresh and tasty for your next meal.
Reheating Instructions
To reheat your pancakes, use a microwave or a skillet. For the microwave, place pancakes on a plate. Heat for about 20-30 seconds. Check if they are warm enough. If using a skillet, heat it over low heat. Add a bit of butter or oil, then warm the pancakes for about 1-2 minutes on each side. This method brings back their crispy edges.
Freezing for Future Use
You can freeze pancakes for a quick breakfast later. First, let them cool completely. Stack pancakes with parchment paper between each one. Wrap the stack in plastic wrap, then place it in a freezer bag. They can stay in the freezer for up to two months. When ready to eat, thaw in the fridge overnight and reheat as needed. For the full recipe, check out the complete guide.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. To do this, roast a pumpkin until it’s soft. Then, scoop out the flesh and mash it. This gives you a rich flavor. Just make sure to measure out one cup for your recipe. Fresh pumpkin adds a nice touch to your pancakes.
What can I substitute for eggs?
If you need an egg substitute, try using a mashed banana or applesauce. You can also use flaxseed meal mixed with water. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. This works well in the pancake batter and helps bind the ingredients.
How do I ensure my pancakes don’t stick to the pan?
To prevent sticking, use a non-stick skillet or griddle. Make sure it’s hot before adding the batter. Lightly grease the surface with butter or oil. You can test the heat by sprinkling a few drops of water. If they sizzle, it’s ready. This will help your pancakes cook evenly and slide off easily.
For the full recipe, check out the details above.
You now have a complete guide to making delicious pumpkin pancakes. We covered all the ingredients, step-by-step instructions, and helpful tips. You learned how to make them fluffy and varied to fit your needs. Storing and reheating ideas help you enjoy leftovers too.
Try these pancakes for breakfast or a snack. They are tasty and fun to make with loved ones. Enjoy your cooking and share your results!
![To make these yummy chocolate chip pumpkin pancakes, you need some simple ingredients. Here’s what to gather: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1 cup pumpkin puree (canned or fresh) - 1 cup milk (dairy or non-dairy) - 1 large egg - 2 tablespoons sugar - 2 tablespoons vegetable oil (or melted coconut oil) - 1/2 cup semi-sweet chocolate chips - Butter or oil for cooking These ingredients work together to create a warm, spiced, and sweet pancake. The pumpkin adds moisture and flavor. The chocolate chips bring sweetness, making every bite a treat. You can use canned pumpkin for ease, or make your own puree if you prefer fresh. For the milk, choose what you like best. Dairy milk gives a rich taste, while non-dairy options work just as well. The spices like cinnamon and nutmeg bring a cozy fall feel. Now that you have your ingredients, you’re ready to start cooking! Check the [Full Recipe] for detailed steps. Start by gathering your dry ingredients. Grab a large mixing bowl. In this bowl, add 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Next, sprinkle in 1 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg. Whisk these together until they blend well. This step ensures your pancakes rise and have a warm, spiced flavor. Now, let’s move on to the wet ingredients. In another bowl, add 1 cup of pumpkin puree, either from a can or fresh. Pour in 1 cup of milk, which can be dairy or non-dairy. Crack in 1 large egg, then add 2 tablespoons of sugar and 2 tablespoons of vegetable oil or melted coconut oil. Mix these together until everything is smooth and well combined. This mixture brings moisture and sweetness to your pancakes. Next, it’s time to combine the mixtures. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together until just combined. It’s okay if there are a few lumps; don’t overmix. Now, fold in 1/2 cup of semi-sweet chocolate chips for that delicious chocolatey flavor. Preheat a griddle or non-stick skillet over medium heat. Lightly grease it with butter or oil. For each pancake, pour about 1/4 cup of batter onto the hot surface. Cook until bubbles form on top, which takes about 2-3 minutes. After that, flip the pancake and cook for another 2-3 minutes, until golden brown. Repeat this process with the remaining batter. Adjust the heat if necessary to avoid burning. For the full recipe, check out the detailed steps above. Enjoy your warm, fluffy pancakes! To make your pancakes fluffy, mix the dry and wet ingredients separately. This method helps keep the batter light. When you combine them, fold gently. You want to mix until just combined. A few lumps are okay. Overmixing makes the pancakes dense, and we want them airy and soft. Adding baking powder also helps create that lift you want in your pancakes. The right cooking temperature is key. Preheat your griddle or skillet over medium heat. If it's too hot, the pancakes will burn. If it’s too cool, they will cook unevenly. A good test is to sprinkle a drop of water on the surface. If it sizzles and evaporates, you’re ready to go! Adjust the heat as needed while cooking. Toppings can make your pancakes shine. I suggest drizzling warm maple syrup over the stack. A sprinkle of cinnamon can enhance the pumpkin flavor. You can also add whipped cream for a creamy touch. Fresh fruit like bananas or berries adds color and flavor. For a fun twist, try adding more chocolate chips on top. These toppings make each bite a delicious treat. Try different combinations to find your favorite! {{image_2}} You can make these pancakes gluten-free easily. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that contain xanthan gum. This helps give your pancakes the right texture. You can also try almond flour or coconut flour. These options will change the taste a bit but add a nice twist. To make these pancakes dairy-free, swap out regular milk for almond milk or oat milk. Both options work well and keep the flavor intact. You can use coconut milk for a richer taste. For the butter, use coconut oil or any dairy-free butter. This keeps your pancakes light and fluffy without dairy. Feel free to spice things up! Add a pinch of ginger or cloves for extra warmth. You can also mix in chopped nuts or dried fruits like cranberries. For a fun twist, try white chocolate chips instead of semi-sweet. Each variation adds a new layer of flavor. You can find the full recipe at the beginning of this article. Enjoy exploring these fun options! After enjoying your chocolate chip pumpkin pancakes, store leftovers in an airtight container. Let them cool first. Place parchment paper between pancakes to avoid sticking. Store in the fridge for up to three days. This keeps them fresh and tasty for your next meal. To reheat your pancakes, use a microwave or a skillet. For the microwave, place pancakes on a plate. Heat for about 20-30 seconds. Check if they are warm enough. If using a skillet, heat it over low heat. Add a bit of butter or oil, then warm the pancakes for about 1-2 minutes on each side. This method brings back their crispy edges. You can freeze pancakes for a quick breakfast later. First, let them cool completely. Stack pancakes with parchment paper between each one. Wrap the stack in plastic wrap, then place it in a freezer bag. They can stay in the freezer for up to two months. When ready to eat, thaw in the fridge overnight and reheat as needed. For the full recipe, check out the complete guide. Yes, you can use fresh pumpkin. To do this, roast a pumpkin until it’s soft. Then, scoop out the flesh and mash it. This gives you a rich flavor. Just make sure to measure out one cup for your recipe. Fresh pumpkin adds a nice touch to your pancakes. If you need an egg substitute, try using a mashed banana or applesauce. You can also use flaxseed meal mixed with water. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. This works well in the pancake batter and helps bind the ingredients. To prevent sticking, use a non-stick skillet or griddle. Make sure it’s hot before adding the batter. Lightly grease the surface with butter or oil. You can test the heat by sprinkling a few drops of water. If they sizzle, it’s ready. This will help your pancakes cook evenly and slide off easily. For the full recipe, check out the details above. You now have a complete guide to making delicious pumpkin pancakes. We covered all the ingredients, step-by-step instructions, and helpful tips. You learned how to make them fluffy and varied to fit your needs. Storing and reheating ideas help you enjoy leftovers too. Try these pancakes for breakfast or a snack. They are tasty and fun to make with loved ones. Enjoy your cooking and share your results!](https://tossedrecipes.com/wp-content/uploads/2025/07/13d6c1aa-dc00-44f3-ace7-48fd28b532e2-300x300.webp)