I’m excited about that. You’re excited?? You are supposed to be. We have fall-style pancakes. And there are few things I love more than a warm stack of chilly morning pancakes, drizzled in hot syrup and stuffed with loads of chocolate chips and loads of them. There’s only one thing I love more than that, and that’s a pumpkin version of the same goodness. That’s what’s going on today. So be aroused!
Pancakes are supposed to be super fluffy, right?? Yes, yes. Naturally, I am. There’s no flimsy flapjacks here. We like em tall and airy and willing to soak up all the syrupy goodness that is about to happen.
Exactly that is these pancakes. Tall, smooth and ready to eat delicious. They’re also pumpkin pancakes, hellooooo. So they don’t just have that crazily yummy and comforting fall pumpkin spice flavor we love, they’re really moist as well. They’re basically perfection.
That’s why I called them perfect chocolate pumpkin chip pancakes. Yeah, so I didn’t try all the world’s pumpkin pancake recipes … I don’t have to. When I make these I know all my cozy – weather breakfast dreams will come true.And if I get them for lunch or dinner or 3 am snack when I’m up with the twinzeez, that’s how it should be. I dream all day and night of sweet treatments like this.
Pumpkin pancakes, have you ever tried that? Well, now is your chance, they are amazing. Pancakes are meant to be light, soft and fluffy, and this chocolate chip pumpkin pancakes recipe gives you exactly that, and more.
These gluten-free pumpkin pancakes with chocolate chips are easy to make and freeze well. Make a batch, put in the freezer, and take out what you need for breakfast.
Everyone will love this combination of pumpkin and chocolate,especially kids. Ideal for a lazy weekend brunch or breakfast all week long.
I can’t think of a more ideal start to the weekend.
- 1 cup of almond milk
- 1/2 cup or 8 tbsp canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1/4 cup or 4 tbsp pure maple syrup
- 1 teaspoon vanilla
- 1 1/2 cups GF oat flour
- 2 teaspoons pumpkin pie spice*
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/4 cup chocolate chips (or use up to 1/2 cup for super chocolatey pancakes)
- Oil for the pan
- In a big mixing bowl, whisk the milk, pumpkin, and egg together until combined. Put the maple syrup and vanilla to the batter and mix again.
- Put the flour, pumpkin pie spice, baking powder and baking soda to the bowl and whisk until smooth and no clumps remain. Stir in the chocolate chips.
- Warm a nonstick skillet or frying pan over medium low heat. Spray or add just a couple drops of oil to the pan.
- Add about a 1/4 cup of batter at a time to the pan per pancake. Cook for 5-6 minutes or until the pancakes start to have a golden brown colour around the edges. Flip and cook for 3-4 minutes more. Move cooked pancakes to a cooling rack in a low oven (about 200F) to keep warm or serve immediately. Repeat until the batter is gone.
- Keep any leftover pancakes in the fridge and reheat in a toaster set on medium low.
- Serve with powdered sugar immediately, if desired, and your favorite toppings for pancake.Also can serve with spreading butter and cinnamon sugar or maple syrup.
So I did n’t have enough to do my usually freezing to save for the rest of the week, unfortunately for me, but the family and I definitely had a delish breakfast that morning.These pancakes, while maintaining a full pumpkin and pumpkin spice flavor, are so perfect for falling with the cocoa hint. You’re definitely going to want to try on your morning next weekend. Or throughout the week. Anything that works for you.
Vegan Pumpkin Pancakes Chip Chocolate Chip.
Delicious pumpkin pancakes with vegan chocolate chip are perfect for falling! These light and fluffy pancakes will certainly be a favorite of the family.
- 1 1/2 cup spelt flour all-purpose flour is okay, too,
- 1 1/2 table spoons baking powder,
- 3 table spoons sugar,
- 1 3/4 teaspoons cinnamon,
- 1/2 teaspoon ginger,
- 1/3 teaspoon nutmeg,
- 1/4 teaspoon salt,
- 3 table spoons pumpkin puree,
- 3 table spoons melted vegan butter spread or organic canola oil,
- 1 1/2 cups non-dairy milk,
- 3/4 cup dairy free chocolate chips,
- vegan butter spread for frying.
Whisk the flour, baking powder, sugar, cinnamon, ginger, nutmeg, and salt together in a large bowl. Add the vegan butter spread pumpkin puree, melted, non-dairy milk, and chocolate chips. Remove well. Set aside for about 5 minutes to allow it to rise. In a large skillet, place a tablespoon of vegan butter spread and turn the burner to medium heat.
Spoon the batter into the pan once the butter spread is sizzling, making the pancakes about 4 inches in diameter. When the pancakes ‘ edges look cooked, flip over them. It may take about three minutes on each side because the pumpkin causes these to be very moist.If the pancakes on each side are golden brown, remove from the pan and repeat each time with the remaining batter, adding more vegan butter to the pan.Serve with spreading butter and cinnamon sugar or maple syrup.
Two pancakes are serving size. Store the residues in the fridge. They also very well freeze-wrap each pancake in waxed paper and then put it in a freezer bag.
You can use butternut squash puree if you don’t have pumpkin puree. Go ahead and use your regular butter and milk if you’re not vegan.