Pumpkin Chocolate Chip Pancakes

Add some spice to your regular ole’ breakfasts with these Pumpkin Chocolate Chip Pancakes. They’re made with real pumpkin and sweetened with just a touch of maple syrup. You will fall head over heels for these fluffy and spicy pancakes!

Do you ever realize how much power you hold when it comes to influencing others’ emotions? One nasty look or a disgruntled grocery store employee can almost ruin my day while a simple smile can completely make my day. I constantly remind myself that I don’t know or understand others’ circumstances. I have no idea if something terrible happened to them that morning or what their situation is. 

It’s a good reminder for me to choose good and be the positive light no matter what vibes the person on the receiving end is giving you. 

What does this have to do with my blog? When you guys say you loved a recipe, you 100% make my day/week! I know it can be intimidating to comment publicly, but even an email or a message seriously makes my day and boosts my mood. It sometimes feels like we’re just pumping out so much content and while we see pageviews coming in, personal reviews really mean the world. 

So today, I hope this pumpkin chocolate chip pancake recipe makes your day. If you enjoy the recipe, pass it on. Few things make me happier than thinking about you and your friends and family making these on a weekend too.

Here’s What You Need:

• white flour – you can use regular white flour, white whole wheat or even oat flour if gluten-free
• baking powder
• sea salt
• pumpkin spice – make your own pumpkin spice or use a store-bought blend.
• pumpkin puree – make sure you grab a can where the ingredients are just “pureed pumpkin” and not pumpkin pie filling!
• unsweetened almond milk – any dairy-free milk will work!
• egg
• vanilla extract
• maple syrup 
• chocolate chips – I like using EnjoyLife chocolate chips as they are allergen friendly.

 

How to Make Pumpkin Pancakes

STEP 1: In a large bowl, combine the flour, baking powder, sea salt and pumpkin pie spice.

STEP 2: In a separate bowl, combine the pumpkin puree, almond milk, egg, vanilla extract and 1 tablespoon of maple syrup.

STEP 3: Add the wet ingredients to the dry ingredients and stir to combine. Stir in the chocolate chips. If your batter is too thick at this point, you can add a little bit more almond milk.

STEP 4: Spray or melt coconut oil in a large pan over medium heat. Add ⅓ cup of batter to the preheated pan.

STEP 5: Cook until all of the bubbles have popped (about 3 minutes) flip over and cook for an additional 1 minute. Repeat until all of the batter has been used.

STEP 6: Serve warm with maple syrup, nut butter or preserves.

Storing and Reheating Pancakes

Did you know that pancakes are really great for meal prep? I love making a big batch of pancakes and eating them throughout the week. After cooking, let cool on a plate or wire rack and then store in an airtight container. They’ll last up to one week in the fridge and up to three months in the freezer.

When you’re ready to reheat, I like to pop them in the toaster oven to reheat them because I like the slightly crisp edges. If you’re in a rush or don’t want crispy pancakes, you can eat them cold or can reheat in the microwave.

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Like this post? Here are more pancake recipes you might enjoy:

• Whole Wheat Pancakes
• Lemon Poppyseed Pancakes
• Banana Oatmeal Pancakes
• Sweet Potato Pecan Pancakes
• Apple Chai Pancakes