Description

These light and fluffy pancakes are infused with rich pumpkin flavor and warm spices, dotted with sweet chocolate chips. Perfect for cozy mornings or a festive fall brunch.

Ingredients

1 cup pumpkin puree

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 large egg

3/4 cup milk (or dairy-free alternative)

2 tablespoons melted butter (or dairy-free butter)

1 teaspoon vanilla extract

1/4 cup mini chocolate chips

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Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, mix the pumpkin puree, egg, milk, melted butter, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and mix just until combined. Add a splash more milk if the batter is too thick.
Gently fold in the mini chocolate chips.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Using about 1/4 cup of batter per pancake, cook for 2-3 minutes until bubbles form on the surface. Flip and cook another 1-2 minutes until golden brown.
Serve warm with extra chocolate chips, maple syrup, or whipped cream.

Notes

Substitute chocolate chips with white chocolate or chopped nuts for variation.

Add cloves or ginger for extra spice.

Use a flax egg and plant-based milk and butter to make it vegan.

Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Keep pancakes warm in a 200°F oven while cooking the rest.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 8g
Sodium: 220mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg