These Pumpkin Chocolate Chip Pancakes are prepped in 10 minutes! Absolutely delicious, filled with pumpkin flavour, trust me you’re going to want to make these!
I’m trying to do more of the things that make me genuinely happy. Hello chirping with the bird next door. Hello dancing like no one is watching. Hey there daily journaling. Why, hello standing in the sun (with sunscreen of course) to soak up some vitamin D! I briefly mentioned it on my IG because, life is meant to be living it to the max!
Believe it or not, these pancakes line up exactly with that. I LOVE making breakfast, it’s my favourite meal of the day. So much so that you can sometimes find me having breakfast for dinner, and no, I don’t mean brinner meals like chilaquiles that easily transfer (although these are amazing and need to be a blog post). I mean good old pancakes or Ackee and saltfish for dinner. Adulting at its finest.
I love pancakes of all shapes and sizes. In fact, it might be the most found recipe on the blog! I had a REAL pining to make these Pumpkin Chocolate Chip Pancakes. I’m having like pumpkin fever, and Gav just bought even more pumpkin for me to purée. So I got up the next morning and whipped these pancakes into shape! The batter smelled absolutely heavenly and I couldn’t wait to taste one right out the pan, piping hot, melting chocolate. Good grief.
Hello heaven! These pumpkin chocolate chip pancakes are DIVINE! I even used my keto chocolate chips so I wasn’t going heavy on the sugar too early in the morning. They’re a delicious, spiced and tasty breakfast to enjoy as many times throughout this season and beyond.
How to Make Pumpkin Chocolate Chip Pancakes
Making these pancakes couldn’t be easier. The batter is whipped up literally in 5-10 minutes, then you cook them. I always let my nut milk and apple cider vinegar sit first to make a vegan buttermilk, then mix the rest of the ingredients in the meantime.
As usual, I used my favourite gluten free flour for these pancakes – Bob’s Red Mill Gluten Free 1-to-1 Baking Flour . If you’ve read any of my gluten free recipes then you know I love this flour so much and have been using it for years, constantly. I constantly have bags of this flour in our fridge because I use it for – EVERYTHING . For new recipes and old, including my favourite vegan mug brownie . It substitutes perfectly every time for regular flour and leaves me doing a little gluten free dance.
Okay, dances and pancakes and mug brownies aside, this Bob’s Red Mill Gluten Free 1-to-1 Baking Flour really is fantastic. I absolutely love the consistency – it’s fluffy and light – and truly is my favourite blend. Sweet or savoury, it’s your friend. While I love using it in pancakes, I think my most memorable use of it is in my cauliflower bites last year. My goodness. Those were such a treat! My point is, know that you will definitely be using the entire bag of this flour. I know often times you guys may worry if your gluten free flours will go waste, and this is so versatile it works for everything. Instead, you’ll be re-ordering new bags when it runs out!
Pancake Ingredients
The ingredients in these pumpkin chocolate chip pancakes are pretty straight forward and all lend to a perfect pancake. There’s of course pumpkin! Apart from the fact that these are actually pumpkin pancakes, it’s the perfect fat replacement and adds a unique and delicious flavour to the pancakes, while adding fibre. Instead of my usual maple syrup, I added organic cane sugar since I always picture pumpkin with a cane or brown sugar. Pumpkin spice is a MUST here, and if you can’t find it, know you can easily mix some spices in your cupboard together to make it yourself!
I hope you enjoy these pancakes friends! They’re amazing to make with kids too, by the way! Eat up and enjoy!
More Pumpkin Breakfast Recipes
If you love these pumpkin chocolate chip pancakes, check out some of these other pumpkin breakfast ideas!
- Vegan Pumpkin Waffles
- Gluten Free Pumpkin Pancakes
- Pumpkin Muffins
- Pumpkin French Toast
Ingredients
- 1 1/4 cups unsweetened almond milk or any nut milk + two teaspoons lemon juice or apple cider vinegar
- 1 1/2 cups 222g Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon pumpkin pie spice
- 1 flax egg
- 3 tablespoons cane sugar or brown sugar
- 1/2 cup pumpkin puree
- 1/4 cup chocolate chips
Instructions
- Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside – this will make the vegan buttermilk.
- In a large bowl, whisk the gluten free flour, baking powder, baking soda, salt and pumpkin pie spice.
- Add the flax egg, brown sugar and pumpkin into the vegan buttermilk mixture and whisk until just combined and smooth. Pour into the dry ingredients and mix together until just mixed, folding over to fully incorporate. Add in the chocolate chips and fold over one more time. The batter will thicken slightly while you wait for the griddle pan to heat up.
- Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
- Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top, then pop. Allow to cook for 2-4 more minutes and then flip the pancakes over. Cook for about 2-4 more minutes until batter is cooked through.
- Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings.
Pumpkin Chocolate Chip Pancakes (Vegan)
Ingredients
- 1 1/4 cups unsweetened almond milk or any nut milk + two teaspoons lemon juice or apple cider vinegar
- 1 1/2 cups 222g Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon pumpkin pie spice
- 1 flax egg
- 3 tablespoons cane sugar or brown sugar
- 1/2 cup pumpkin puree
- 1/4 cup chocolate chips
Instructions
- Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside - this will make the vegan buttermilk.
- In a large bowl, whisk the gluten free flour, baking powder, baking soda, salt and pumpkin pie spice.
- Add the flax egg, brown sugar and pumpkin into the vegan buttermilk mixture and whisk until just combined and smooth. Pour into the dry ingredients and mix together until just mixed, folding over to fully incorporate. Add in the chocolate chips and fold over one more time. The batter will thicken slightly while you wait for the griddle pan to heat up.
- Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
- Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top, then pop. Allow to cook for 2-4 more minutes and then flip the pancakes over. Cook for about 2-4 more minutes until batter is cooked through.
- Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings.
Nutrition
Pumpkin Chocolate Chip Pancakes (Vegan) https://jessicainthekitchen.com/pumpkin-chocolate-chip-pancakes-vegan/ September 30, 2019
These vegan pumpkin chocolate cups are a delicious holiday dessert and treat! They’re no bake, easy to make, and packed with yummy pumpkin flavor!
If you’re looking for more easy pumpkin recipes, check out these pumpkin cupcakes or this pumpkin sheet cake !
This post was originally published in 2017. I’m bringing it back to life because it’s one of my favourite unsung heroes of JITK!
An Easy Vegan Candy Recipe
Once upon a time (aka when I was back in high school 600 years ago) I threw a super cool (in my view) Halloween party. I literally sat down and cut out like 50 bats out of black cartridge paper and bought all the fake skulls and fake web I could. Halloween used to be one of my favourite “holidays” and it’s been a while since I’ve even done anything to celebrate it. I’m pretty sure Thanksgiving and Christmas took its place. Anyway, I realised that these Pumpkin Chocolate Cups are little candies that would be a perfect way to celebrate Halloween or any other holiday party.
Or you know, just life, cause they’re perf for any celebration. Little morsels of goodness indeed.
Speaking of Halloween, what are you doing for it? Are you going out and celebrating, or do you have little ones are you’re taking them trick-or-treating? My plans include eating these Pumpkin Chocolate Cups and watching a non-horror flick. Truthfully, I am not good at horror movies. So I’ll probably be watching Halloween town for the 500th time, or Hocus Pocus… I’ll probably make some caramel corn while I’m at it and maybe even grab one of those skulls to “decorate” the TV area to get in the spooky mood.
These cups will rock your life. I’ve made peanut butter cups before , but these really take it up a notch. In an effort to put pumpkin into all the things this fall, I knew I wanted to make some kind of easy candy with pumpkin, when these popped into my head.
I had just used this same container for my Cauliflower Pizza Bites and remembered devouring, I mean sharing, my peanut butter cups last year. I still have endless amounts of pumpkin puree left over and was like hey, self, we should totally make chocolate cups but with pumpkin too!!
Okay, so if you’ve never tried pumpkin and chocolate, trust me, you’re missing out. They are a fabulous duo. Whether it’s chocolate and pumpkin sweet bread or breakfast cookies, they pair so well together. These cups have a delicious pumpkin flavour that’s amped up thanks to the addition of pumpkin spice in their too. They’re the perfect quick and easy no bake holiday candy.
How to Make Pumpkin Chocolate Cups
These Pumpkin Chocolate Cups are easy and straight forward to make. Actually, I’m pretty sure they deserve a video of how to make them. Melt your chocolate. Coat the cups and freeze for a bit. Fill with the pumpkin filling. Freeze a bit more. Pour the rest of the chocolate on top, and freeze. Done and done. SO yummy, and you could even customise them with some with some extra candy if you want. Bound to be finished within a week minimum because they’re so easy to pop into your mouth.
Enough of my rambling, go off to make and enjoy these! They’re great if you need treats in a pinch. Friends coming over, movie night, or to give to kiddos. Chances are they’ll be done before the first half of your favourite Halloween movie. Enjoy friends!
Ingredients
- 1 cup dark chocolate chips
- 2 teaspoons coconut oil
- ¼ cup natural peanut butter
- 2 tablespoons pumpkin puree
- ½ teaspoon pumpkin pie spice
- 2 teaspoons coconut sugar
Instructions
- Line a mini muffin tin with 12 mini cupcake/muffin liners. Set aside.
- In a bowl, add the chocolate chips and the coconut oil and stir together. Melt them in the microwave for 1 minute, then stir together until melted. If they aren’t fully melted yet, you might need to microwave them for 30 seconds at a time until melted. You can also melt them in a double boiler method.
- Spoon a little bit of melted chocolate into each of the muffin liners, and spread it so it covers the bottom, as well as ¾ way up the liners with the back of your spoon. This will ensure the pumpkin peanut butter filling is covered properly.
- Put in the freezer for about 10 minutes to set.
- In a small bowl, mix the peanut butter, pumpkin puree, pumpkin pie spice and coconut sugar and stir until thick and like a sticky dough.
- Remove the mini muffin tin from the freezer and set beside this bowl. Dollop about ½ tablespoon of the pumpkin peanut butter into each cup. I like to roll it a bit in my hand first, then put into each cup and press down if needed so the final chocolate layer covers them.
- Pour the rest of chocolate equally over each cup. Place in the freezer to set for another 10 minutes. Peel off liners, eat and enjoy!!
Notes
