Chocolate Chip Oat Milk Pumpkin Pancakes

These homemade Chocolate Chip Oat Milk Pumpkin Pancakes are the perfect breakfast or brunch for Fall. They are made with pumpkin puree, chocolate chips, and lots of warm spices. (Can be made gluten-free).

Easy Oat Milk Pancakes

Pumpkin pancakes are a great breakfast to make during Fall. They are warm, sweet, and filled with spices.

I often make my Fluffy Pumpkin Pancakes, but this recipe takes pumpkin pancakes to the next level by adding lots of delicious chocolate chips to the pancake batter.

It is a quick and easy batter made with oat milk to make on a lazy weekend morning. These pancakes are super fluffy and soft in texture. They are best served warm as the chocolate chips are then deliciously melty and gooey.

Why you will love this easy pancake recipe

• Filled with choc chips. These pancakes have a generous addition of chocolate chips which perfectly complements the pumpkin and spice flavors.
• Perfectly spiced. The batter has a delicious balance of spices in it which incudes cinnamon, nutmeg, cloves, and all-spice.
• Soft & fluffy. These pancakes have an unbeatable texture that keeps you wanting more.
• Easy to make. This is a simple recipe to follow which doesn't take long to make.
• Gluten-free option available. To make these pumpkin pancakes gluten-free, simply swap the all-purpose flour for a 1:1 gluten-free flour blend.

Ingredients needed:

• All-purpose flour: This recipe can be made gluten-free by swapping out the all-purpose flour for a 1:1 gluten-free flour blend
• Sugar: To add a touch of sweetness.
• Baking Powder, Baking Soda, and Vinegar: this is where all the fluffy magic happens! These active ingredients create the perfect soft and light texture.
• Egg: One large egg is needed for this recipe. Keep them at room temperature and if possible buy local eggs. I always buy South African eggs from farms that I know and trust. Massive fan of Farmer Angus and Usana eggs.
• Oat Milk: To create the perfect pancake consistency.
• Coconut Oil: keeps the pancakes moist and adds a boost of healthy fats to the recipe.
• Pumpkin Puree: canned or homemade - either option works well.
• Chocolate chips: You can use any sort you like - I used semi-sweet ones.
• Spices: Ground cinnamon, ground nutmeg, ground cloves, and all-spice.

How to make easy oat milk pumpkin pancakes:

This recipe is easy to follow and is made in just one bowl. I made my own pumpkin puree which is really simple to make - you can find that recipe on the blog here.

1. The first step in making these pancakes is to combine all the wet ingredients. Place the pumpkin puree, milk, egg(or flax egg), vinegar, and coconut oil in a large mixing bowl and mix together until well combined using an electric mixer.

2. Then add the dry ingredients. Add the flour, baking powder, baking soda, sugar, and spices and mix together until just combined.

3. Add the choc chips. Fold the chocolate chips into the batter.

4. Cook the pancakes in a small amount of butter or oil. Fry each pancake in a skillet over a low heat until golden brown (2 - 4 minutes) and then flip, and repeat the cooking process.

5. Add your toppings. For my choc chip pancakes, I opted for the classic butter and maple syrup option. But there are many different topping options that will work well with these yummy pancakes. (See below)

Pancake Topping Serving Suggestions:

• Salted Caramel Sauce
• More chocolate chips!
• Whipped cream
• Chopped nuts
• Fresh fruit and berries
• Maple syrup or honey
• Yogurt
• Powdered sugar

Recipe notes & tips

• Don’t overmix the pancake batter. Overmixing will cause your pancakes to be flat and dense, so mix your batter together gently until it is just combined.
• Do preheat your pan before adding the pancake batter. This will help the pancakes to cook evenly and have a nice golden color.
• Wait until some small bubbles start to form before flipping. Small bubbles is a good indicaton that the pancake has cooked well and is ready to flip.
• Choose your favorite chocolate chips. I used sem-sweet choc chips, but you can use milk or white chocolate if you prefer.
• What to do if you don't have choc chips? The chocolate chips in this recipe can be replaced with chopped chocolate.

WHAT MAKES PANCAKES FLUFFY?

This pancake recipe uses both baking powder and baking soda. These are chemical leaveners that are traditionally used in pancakes as they help the pancakes to have a light fluffy texture.

Baking powder and baking soda cause bubbles to form in the batter which makes the pancakes fluffy.

Baking soda also influences the browning of the batter in the skillet. So not adding enough baking soda will result in a flat pancake that is light in color.

Can I freeze Choc Chip Pumpkin Pancakes?

These pancakes freeze well and are great to have in the freezer for when you need a sweet treat. These pancakes can be stored in a freezer for up to 3 months.

To stop the pancakes from sticking together when storing them in a freezer, freeze them individually for 30 minutes first. After the pancakes have slightly frozen, you can place them together in a large airtight bag or container.

To reheat the pumpkin pancakes, pop them in the microwave for 60 seconds and then in the toaster for another minute to crisp them up.

How to double this pancake recipe

If you need to make a lot of pancakes this recipe can easily be doubled and works just as well.

Just double up on all the ingredients when you are making the batter and if the batter thickens up too much after a while you can thin it with a little extra milk until it is back to the original consistency.

You can keep the cooked pancakes warm in the oven set to 200F. Place them in the oven on a baking sheet fitted with a wire cooling rack. 

MORE PANCAKE RECIPES TO TRY:

• Easy Banana & Caramel Pancakes
• Gluten-Free Vegan Chocolate Pancakes
• Fluffy Buckwheat Pancakes
• Pancake Cereal
• Power Oat Pancakes 

I hope you love this chocolate chip pumpkin pancakes recipe! And follow me on Instagram or Facebook for even more deliciousness!