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Pumpkin Chocolate Chip Pancakes

Soft, fluffy pancakes with pumpkin and chocolate chips, perfect for cozy family gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
Wet Ingredients
  • 1/2 cup pumpkin puree
  • 1 cup milk Almond milk or oat milk can be used for a dairy-free version.
  • 1 large egg
  • 2 tablespoons melted butter
Add-ins
  • 1/2 cup chocolate chips

Method
 

Preparation
  1. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
  2. In another bowl, mix the wet ingredients: pumpkin puree, milk, egg, and melted butter. Stir until just combined.
  3. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fold in the chocolate chips.
Cooking
  1. Heat a non-stick skillet or griddle over medium heat, greasing lightly if necessary.
  2. Pour about 1/3 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (approximately 2-3 minutes), then flip and cook for another 2-3 minutes until golden brown.
  3. Stack pancakes, drizzle with syrup, and add your favorite toppings. Serve warm.

Notes

Consider using whole wheat flour for a healthier twist and store leftovers in an airtight container in the fridge for 2-3 days.