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Pumpkin Pancakes with Chocolate Chips and Warm Spices Recipe

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★★★★★

4.5 from 147 reviews

These Pumpkin Pancakes are fluffy, moist, and bursting with warm fall spices. Made with real pumpkin puree and a blend of cinnamon and pumpkin pie spice, they are perfect for a cozy breakfast or brunch. The batter blends easily to a smooth consistency and can be enhanced with optional chocolate chips. Serve warm with butter and maple syrup for a comforting seasonal treat.

Ingredients

Scale

Dry Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon store-bought or homemade pumpkin pie spice

Wet Ingredients

  • 1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 large egg
  • 3 Tablespoons (45ml) canola or vegetable oil
  • 1 and 1/2 cups (360ml) whole milk

Optional

  • 1 cup (180g) semi-sweet chocolate chips

For Cooking

  • Butter or nonstick cooking spray

Instructions

  1. Prepare Dry Ingredients: In a large bowl with a pour spout, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until fully combined. Set this mixture aside for later.
  2. Blend Wet Ingredients: Using a blender, preferably a high-powered one like a Ninja blender, combine the pumpkin puree, brown sugar, egg, oil, and whole milk. Blend on high for about 45 seconds until the mixture is smooth and well combined. This method especially helps if using fresh pumpkin puree to break it down completely. If you don’t have a blender, whisk by hand or use a hand mixer to combine well.
  3. Combine Wet and Dry Ingredients: Pour the blended wet ingredients into the bowl containing the dry ingredients. Gently whisk together just until combined, making sure no dry flour lumps remain at the bottom. The batter will be quite thick and it’s okay if there are some small lumps. If using, fold in the chocolate chips now.
  4. Cook the Pancakes: Heat a griddle or large flat skillet over medium heat. If using an electric griddle, preheat to 375°F (190°C). Grease the surface generously with butter or nonstick spray. Pour heaping 1/4 cup portions of batter onto the hot griddle. Cook for about 2 to 3 minutes until edges appear set and small holes form on the surface near the edges. Flip and cook for an additional 1 to 2 minutes until the pancakes are fully cooked through and golden brown. Re-grease the cooking surface as needed between batches.
  5. Keep Warm and Serve: Transfer cooked pancakes to a preheated oven set to 200°F (93°C) to keep warm while finishing all batches. Serve warm immediately with your favorite toppings such as butter and pure maple syrup. For added flavor, try a maple pecan topping as suggested.
  6. Store Leftovers: Allow leftover pancakes to cool completely, then cover and refrigerate for up to 5 days. Reheat gently before serving.

Notes

  • You can substitute pumpkin pie spice with a blend of cinnamon, nutmeg, ginger, cloves, and allspice if homemade.
  • For a dairy-free version, substitute whole milk with almond or oat milk and use a suitable oil.
  • Fresh pumpkin puree should be cooked and pureed well before using to ensure smooth batter.
  • Chocolate chips are optional but add a nice touch of sweetness and texture.
  • Using a blender for wet ingredients enhances batter smoothness and pancake texture.
  • Keep cooked pancakes warm in a low oven to serve all at once.

Keywords: pumpkin pancakes, fall breakfast, pumpkin spice pancakes, cinnamon pancakes, pumpkin puree recipe, breakfast pancakes

Find it online: https://kitchenbyclara.com/pumpkin-pancakes-with-chocolate-chips-and-warm-spices-recipe/