How could you experience the fall without having pumpkin pancakes of some kind? These are my Pumpkin Chocolate Chip Pancakes and I cannot wait for you to give them a go. I know people are all about making our favorite foods dairy free, butter free, grain free, whatever it may be, but personally when it comes to waffles and pancakes, I want the FULL experience. This is as authentic as you can get and it's the perfect recipe to have with friends and family on a crisp Sunday morning.
I added pumpkin purée to the pancakes for a little bit of ~fiber~, but also because it's a seasonal food! Seasonal produce is going to be fresher, more sustainable, and more nutritious. So, adding pumpkin to everything might be an aesthetic, but it's also great for your health and the environment.
I'd like to note that I used all purpose flour, but I've tried this recipe with gluten-free flour, and they both turn out great. I also don't tend to use vegetable oil in my pancakes, so I will make sure to use coconut oil to ensure the pancakes don't stick to the griddle when cooking them. Also, you can use more or less of the ¼ chocolate chips, I think less is best so you can enjoy the pumpkin flavor in the pancakes.
So, grab your mixing bowls and your pumpkin purée, and let's make these pumpkin pancakes.
Yields: 1-5
Prep time: 15 minutes
Total time: 30 minutes
This recipe is gluten free and vegetarian
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Ingredients:
1.2 cups gluten free flour (or all purpose flour)
2. 2 TBSPs sugar
3. 2 TSPs baking powder
4. ½ TSP baking soda
5. ½ TSP salt
6. 2 cups reduced fat milk
7. 2 eggs
8. 2 TBSPs butter, melted & cooled
9. 1 TBSP lemon juice
10. 1 cup pumpkin purée
11. Less than ¼ cup of semi sweet chocolate chips
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