Pumpkin Pancakes
Fluffy pumpkin pancakes with chocolate chips, perfect for a cozy breakfast experience.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree Use canned pumpkin puree, not pumpkin pie filling.
- 1/2 cup milk Can substitute with a non-dairy alternative.
- 1 large egg
- 2 tablespoons sugar Adjust to your taste.
- 1/4 cup chocolate chips Plus extra for topping, if desired.
Instructions
Preparation
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
- In another bowl, mix the pumpkin puree, milk, egg, and sugar until smooth.
- Gradually add the wet ingredients to the dry mixture. Stir gently until just combined—avoid overmixing to keep the pancakes fluffy!
- Fold in the chocolate chips, reserving a few for later.
- Preheat a non-stick skillet over medium heat and lightly grease it with cooking spray or a small amount of oil.
Cooking
- Pour about 1/4 cup of batter onto the skillet. Cook for 2-3 minutes or until bubbles form and the edges look set.
- Carefully flip and cook for an additional 2 minutes until golden brown.
- Remove from the skillet and keep warm while you repeat with the remaining batter.
- Serve with syrup and an extra sprinkle of chocolate chips on top if you like!
Notes
These pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat or in the microwave for best results.