Homemade Pumpkin Chocolate Chip Pancakes
How to make thick and fluffy pumpkin chocolate chip pancakes.
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Hello everyone and welcome to today’s post! I was scrolling through my website the other day to get some inspiration about new recipes to make, and I stumbled upon my pancakes page. I’ve made a few pancake recipes on this blog, but I haven’t made pumpkin pancakes yet!
So, I decided to whip up a batch of yummy pumpkin chocolate chip pancakes for breakfast. Pumpkin is one of my favorite flavors, and although it’s not the fall season, you can still enjoy a nice fall-themed treat.
This recipe makes two medium-sized pancakes, (so feel free to double the recipe if you want to make a double batch of pancakes) and is a super quick and easy recipe to make. I used my Dash mini pancake cooker which I bought for $10 on Amazon, and it truly works wonders. After it heats up, it only takes about 1-2 minutes to cook each pancake.
The pancakes also didn’t stick, which is something I was extremely happy about. In the past, my pancakes would stick to the pan and I would lose half of my batter. So, if you’re in need of a new pancake maker that doesn’t destroy half of your pancakes, I highly recommend purchasing the Dash pancake maker.
Ingredients you’ll need:
1. Rolled Oats
The first ingredient you’ll need to make these delicious pumpkin chocolate chip pancakes is rolled oats. To make oat flour, all you need to do is blend rolled oats in a blender or NutriBullet until it forms a flour-like consistency.
I prefer using oat flour in pancake recipes because it’s a bit sweeter and less dense than traditional whole wheat flour. Rolled oats are also super expensive, which is great for college students and anyone looking to save money on groceries.
2. Canned Pumpkin
You’ll also need canned pumpkin for this recipe. You’ll need 3 tbsp of canned pumpkin to make these pumpkin pancakes. I really like using canned pumpkin in dessert recipes because it not only adds a nice pumpkin flavor to them, but it also makes them creamier. You can get canned pumpkin at any grocery store, and it’s another ingredient that’s super affordable for the average person.
3. Cinnamon
The next ingredient you’ll need is cinnamon. Cinnamon is one of my favorite spices to add to all of my sweet breakfast and dessert recipes. It’s not only a super flavorful spice, but it has additional nutrients.
4. Pumpkin Pie Spice
Next, you’ll need pumpkin pie spice. Pumpkin pie spice is a spice that I add to all of my pumpkin-flavored recipes. It’s a super flavorful spice that adds a strong pumpkin flavor.
5. Pure Maple Syrup
To sweeten these pancakes, you’ll need 1 tsp of pure maple syrup. You could also drizzle maple syrup on top, but I decided to add maple syrup to the actual pancake batter to give them some additional sweetness.
6. Nut Milk
You’ll also need a nut milk of your choice. I used unsweetened vanilla almond milk, but you could also use soy milk, silk milk, or oat milk. Almond milk is the plant-based milk that I typically buy, but any plant-based milk will work just fine for this recipe!
7. Applesauce
You’ll also need 2 tbsp of unsweetened applesauce. Applesauce helps make the pancakes sweet and moist.
8. Baking Powder
You’ll also need 1/2 tsp of baking powder for this recipe. Baking powder helps make the pancakes nice and fluffy.
9. Vegan Chocolate Chips
The last ingredient you’ll need to make these delicious pumpkin chocolate chip pancakes is chocolate chips. Some of my favorite vegan chocolate chips are Lilly’s and Enjoy Life’s mini baking chips. They’re both plant-based and pretty low in sugar. You can also buy these chocolate chips at almost any grocery store, and they’re not too expensive. They’re some of my favorite baking chips to use, and they taste super sweet as well!
SOME OF MY FAVORITE PRODUCTS!
2. Orgain Organic Plant-Based Protein Powder Creamy Chocolate Fudge
Here’s the recipe!
Pumpkin Chocolate Chip Pancakes
Ingredients
- 1/2 cup rolled oats
- 2 tbsp canned pumpkin
- 1/4 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1 tsp pure maple syrup
- 1/3 cup + 2tbsp nut milk
- 1/4 tsp baking powder
- 1 tsp mini chocolate chips (vegan)
- 2 tbsp applesauce
Instructions
- Add rolled oats, canned pumpkin, cinnamon, pumpkin pie spice, pure maple syrup, baking powder, applesauce and nut milk to a blender or NutriBullet and blend until there is a thick and creamy consistency
- Cook pancakes in a pancake maker or on a skillet
- Add toppings and enjoy!
Notes
Final Thoughts
I hope you all enjoyed making these pancakes and found them as tasty as I did. Top them with additional chocolate chips, maple syrup, or a fruit of your choice. This is a super quick and easy breakfast that you can make as you’re heading off to work or school. It’s one of my go-to recipes and I’ve been making it a lot recently.
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Check out some of my recent recipes!
1. Vanilla Strawberry Protein Oats
2. Vegan Pumpkin Pie Baked Oats
3. Double Chocolate Chip Soft Bake Breakfast Cookies
