Who’s down for some pumpkin spice pancakes? These chocolate chip pumpkin spice pancakes are light, fluffy, and filling. Made with cinnamon, nutmeg, allspice, and pumpkin purée, they’re perfect for fall! You can make them gluten free and dairy free like we do, making them the perfect allergy friendly breakfast.
Derek and I are obsessed with pumpkin — pumpkin desserts, lattes, candles, you name it! So you can bet we’re making all the pumpkin spice foods in our house right now! If you’re also a fall fanatic, you need to try these out for a weekend breakfast or weekday dinner! We love breakfast for dinner in our house.
Here’s the recipe!
1 cup dairy free milk
I cup flour of choice
1/2 cup pumpkin purée
1/4 cup honey or maple syrup
1/4 cup ground flaxseed
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1/4 tsp allspice
1/4 tsp nutmeg
Mix together all your dry ingredients in a large dish.
In a smaller dish, whisk together your wet ingredients.
Slowly add your wet ingredients to your dry ingredients, whisking to keep a smooth consistency.
Whisk your batter until it is smooth and free of lumps.
Add chocolate chips (if using) and stir in gently.
Heat a skillet or griddle to medium heat and drizzle with coconut or olive oil.
Drop your batter onto your skillet/griddle and cook pancakes for 2-4 minutes each side (depending on the size).
Top pancakes with nut butter, regular butter, maple syrup, honey or homemade chocolate sauce.
Dig in and enjoy!
If you’re a fall fanatic like me, what pumpkin recipes have you tried and loved already? Let me know in the comments!