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Best Pumpkin Pancakes Recipe with Chocolate Topping Tips

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Fluffy and flavorful pumpkin pancakes topped with a decadent chocolate drizzle, perfect for cozy autumn mornings.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 cup milk (whole milk, almond milk, or oat milk)
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter (plus extra for greasing the pan)
  • 1/2 cup chocolate chips (milk, dark, or semi-sweet)
  • 1/4 cup heavy cream

Instructions

  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and sugar.
  2. In a separate bowl, mix the pumpkin puree, eggs, milk, vanilla extract, and melted butter until smooth.
  3. Gradually fold the wet ingredients into the dry ingredients. Stir gently until combined—don’t overmix. The batter should be slightly lumpy.
  4. Preheat your non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
  5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form and the edges look set (about 2-3 minutes), then flip and cook for another 2 minutes until golden brown.
  6. In a small saucepan, melt the chocolate chips with heavy cream over low heat, stirring until smooth.
  7. Stack the pancakes on a plate, drizzle generously with the melted chocolate, and enjoy warm.

Notes

Don’t overmix the batter to ensure fluffy pancakes. Adjust the consistency with a splash of milk if the batter is too thick. Reheat chocolate topping gently if it hardens.

Nutrition

Keywords: pumpkin pancakes, chocolate topping, fall breakfast, cozy recipes, easy pancakes

Find it online: https://chrisfeasts.com/best-pumpkin-pancakes-recipe-with-chocolate-topping-tips/