Irresistibly Fluffy Pumpkin Chocolate Chip Pancakes Recipe

There's something magical about the combination of warm pumpkin spice and melty chocolate chips that makes these pancakes absolutely irresistible. Perfect for cozy weekend mornings or special breakfast gatherings, this recipe brings together the comforting flavors of autumn with the indulgence of chocolate in every bite.

Best of all? They're completely plant-based, and use simple ingredients you probably already have in your pantry. Whether you're a seasoned vegan or just exploring more plant-based meals, these pancakes are guaranteed to become a breakfast favorite that everyone around your table will love.

Ingredients

1c flour of choice (choose 1):

• Whole wheat

• All purpose gluten free

• All purpose wheat four

• Oat flour

1tbsp baking powder

1/3c canned pumpkin

1/4tsp nutmeg

1/2tsp cinnamon

1 pinch of salt

1c plant based milk

1tbsp maple syrup

1/2c semi sweet or dark chocolate vegan chocolate chips

Instructions

1. Mix the dry ingredients together in a bowl.

2. Add wet ingredients and mix until just combined.

3. Set the batter aside for 30 minutes at room temp.

   • Letting it rest will allow more flavors and perfect cooking.

4. After resting, use a ladle to pour the pancakes into the pan.

5. Serve with fruit or just with syrup.

Leftover storage

If you have any leftovers, butter them, place them on a parchment-lined baking sheet, and freeze them. Once they're frozen, you can move them to a Ziploc bag. They will last in the freezer for up to 6 months.

To reheat, place them on a microwave-safe plate and microwave on high for 1 minute and 30 seconds. Add syrup or enjoy them plain. The butter added before freezing keeps the pancakes soft and moist. They taste the same as when they were fresh.

This method is also great for meal prepping.