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Pumpkin Chocolate Chip Pancakes

Fluffy, golden pancakes infused with the rich flavor of pumpkin and punctuated with delightful pockets of melted chocolate, perfect for cozy family gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Ensure it's fresh for the best texture.
  • 2 tablespoons sugar
  • 2 teaspoons baking powder Double check the expiration date for best results.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk Use almond or oat milk for dairy-free option.
  • 1/2 cup pure pumpkin puree Can use canned or homemade.
  • 1 large egg Can substitute with a flax egg for vegan option.
  • 2 tablespoons melted butter Vegetable oil works as a Halal substitute.
Add-ins
  • 1/2 cup chocolate chips Choose dark chocolate for a richer flavor.

Method
 

Preparation
  1. In a large mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk until fully combined.
  2. In another bowl, mix the milk, pumpkin puree, egg, and melted butter until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; some lumps are okay.
  4. Fold in the chocolate chips carefully to avoid overmixing.
Cooking
  1. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  2. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
  3. Flip the pancakes and cook for another 2-3 minutes until golden brown.
Serving
  1. Stack the pancakes on a plate and serve warm with maple syrup, nuts, or whipped cream.

Notes

For perfect pancakes, ensure your skillet is preheated, and avoid overmixing the batter. Store any leftovers in an airtight container for up to 3 days, or freeze for up to a month.