Fluffy Pumpkin Chocolate Chip Pancakes
This Pumpkin Chocolate Chip Pancakes recipe is the perfect fall breakfast treat. With a prep time of 15 minutes and a cook time of 20 minutes, you can have a delicious stack of pancakes ready in just 35 minutes.
Ingredients
- 1 ½ cups 180g all-purpose flour
- 2 tablespoons 25g brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup 240g pumpkin puree
- 1 ¼ cups 300ml milk
- 2 large eggs
- 2 tablespoons 30ml melted butter
- 1 teaspoon vanilla extract
- ¾ cup 130g chocolate chips
- Optional toppings: maple syrup whipped cream, chopped nuts
Instructions
- In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and pumpkin pie spice.
- In another bowl, combine the pumpkin puree, milk, eggs, melted butter, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix – a few lumps are okay!
- Gently fold in the chocolate chips.
- Let the batter rest for 5-10 minutes.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- For each pancake, pour about 1/4 cup of batter onto the skillet.
- Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, adjusting heat as necessary.
- Serve warm with your favorite toppings!