Take breakfast to a new level with these easy and delicious pumpkin pancakes! These warmly spiced pancakes are light, fluffy and loaded with plenty of pumpkin flavor. They are made with a combination of pumpkin puree, cozy pumpkin pie spices and dark chocolate chips. You guys are going to be head over heels for this delicious fall breakfast treat.
1/2cup + 2 tablespoons (75g) all purpose or whole wheat pastry flour
2teaspoonspumpkin pie spice*
1/2cupmilk(any variety will work)
1tablespoonbutter or coconut oil,melted
1/2cupcanned pumpkin puree(not pumpkin pie filling)
1/2cupdark chocolate chips, optional
warm maple syrup and butter for serving
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. In another (smaller) bowl, beat the milk, egg, melted butter and pumpkin together. Pour the wet ingredients into the dry ingredients and fold in the chocolate chips (if using). Do not over-mix. Some small lumps are fine.
Let the batter rest for five minutes. While the batter rests, heat a large skillet over medium high heat on the stove. Add a little butter or cooking spray to the skillet and then cook pancakes (about 1/4 cup of pancake batter for each pancake) on the skillet for about 5-6 minutes per side until golden brown.
Serve with butter, warm maple syrup and any other desired toppings. Enjoy!
*Can do a mix of ¾ tsp cinnamon, ¼ tsp nutmeg, ½ tsp ground ginger or 2 teaspoons cinnamon only.Storing leftovers: Place any leftover pancakes in a resealable plastic bag and store in the fridge for up to about 5 days. Any longer than 5 days and you can freeze.Freezing: Once completely cool, place them in a resealable plastic bag in a single layer and freeze until firm. Frozen pancakes stay fresh for up to three months.Reheating: Cooked pancakes are wonderful reheated in an air fryer. I cooked mine at 370ºF. for about 6 minutes. They get a nice crispy outer edge with a soft center. You can also use a toaster oven or microwave to reheat pancakes.