Irresistibly Fluffy Vegan & Gluten-Free Pumpkin Chocolate Chip Pancakes: Your New Favorite Fall Breakfast
Indulge in the cozy flavors of fall with these incredible Pumpkin Chocolate Chip Pancakes! Crafted to be completely vegan and gluten-free, yet packed with a comforting pumpkin spice aroma and pockets of melting chocolate, these pancakes are not just a breakfast – they’re an experience. Ready in about 30 minutes, they’re perfect for a leisurely weekend brunch or a quick morning treat. Trust us, you’ll be craving these all season long!
This blog post is a sponsored post by Bob’s Red Mill. A heartfelt thank you for supporting the brands that make content like this possible! All texts and opinions expressed here are genuinely my own.
Lately, I’ve been making a conscious effort to prioritize activities that bring me genuine joy and a sense of fulfillment. This includes little moments like waking up with the birds, dancing uninhibitedly to my favorite tunes, dedicating time to daily journaling, and soaking up some much-needed vitamin D under the sun (always with sunscreen, of course!). It’s about embracing life to the fullest, a sentiment I briefly shared on my Instagram. And believe it or not, these Pumpkin Chocolate Chip Pancakes align perfectly with this philosophy!
Making breakfast is one of my absolute favorite rituals. There’s something inherently comforting and delightful about starting the day with a delicious, homemade meal. It’s a meal I love so much that you’ll often find me having breakfast for dinner – and I don’t mean dinner dishes that can double as breakfast, but rather classic breakfast staples like fluffy pancakes or even a traditional Ackee and Saltfish feast. It’s adulting at its most delicious and satisfying!
Pancakes hold a special place in my heart, and it’s no surprise that you’ll find them as the most frequently featured recipe category on this blog! As soon as autumn arrives, I develop a serious “pumpkin fever.” My husband, Gav, knows this well and recently stocked up on even more pumpkins for me to purée. So, with a real craving in my heart, I woke up one morning determined to whip these Pumpkin Chocolate Chip Pancakes into existence. The aroma of the batter alone was absolutely heavenly, hinting at the warm, spiced goodness to come. I couldn’t wait to snatch one straight from the pan – piping hot, with chocolate chips perfectly melted. Pure bliss!
These vegan pumpkin chocolate chip pancakes are truly DIVINE. To keep things balanced early in the morning, I even opted for keto chocolate chips, making them a wonderfully delicious, perfectly spiced, and satisfying breakfast that you’ll want to enjoy repeatedly throughout the autumn season and beyond. Their rich pumpkin flavor combined with decadent chocolate makes for an unforgettable meal.
Why You’ll Fall in Love with These Pumpkin Chocolate Chip Pancakes
These aren’t just any pancakes; they’re a celebration of fall in every bite, designed to be both incredibly delicious and accessible for various dietary needs. Here’s what makes them truly special:
- Effortlessly Easy: With a batter that comes together in mere minutes, you’ll be flipping these beauties onto your plate in no time. Perfect for busy mornings or when you want a quick, comforting meal.
- Rich Fall Flavors: The combination of real pumpkin puree and aromatic pumpkin pie spice creates a deeply satisfying, warm, and inviting taste that embodies the essence of autumn.
- Melty Chocolate Goodness: Who can resist warm, gooey chocolate chips nestled within fluffy pancakes? They add a touch of sweetness and indulgence that pairs perfectly with the pumpkin.
- Vegan & Dairy-Free: Made without any animal products, these pancakes are ideal for those following a plant-based diet or anyone looking to reduce their dairy intake.
- Gluten-Free Perfection: Thanks to the fantastic Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, these pancakes achieve a light, fluffy texture that rivals their gluten-containing counterparts, ensuring no one misses out on the joy of pancakes.
- Wholesome Ingredients: With the natural goodness of pumpkin (hello, fiber and Vitamin A!), these pancakes offer a healthier-ish way to enjoy a sweet breakfast.
Crafting Your Perfect Pumpkin Chocolate Chip Pancakes: A Simple Guide
Making these delightful pancakes is truly a breeze. The entire process, from mixing the batter to having a stack of golden-brown pancakes, can be done in about 30 minutes. The key to their incredible texture and flavor lies in a few simple steps:
The Vegan Buttermilk Secret
The first step to achieving wonderfully fluffy vegan pancakes is creating a homemade vegan buttermilk. This is effortlessly done by combining your choice of unsweetened nut milk (almond milk works beautifully here) with a touch of lemon juice or apple cider vinegar. Let this mixture sit for 5-10 minutes. During this time, the acid will curdle the milk slightly, creating a tangy, rich buttermilk substitute that reacts perfectly with the baking soda to give your pancakes that signature rise and tender crumb.
Assembling the Dry and Wet Ingredients
While your vegan buttermilk is doing its magic, you can whisk together all the dry ingredients in a large bowl. This includes your gluten-free flour, baking powder, baking soda, a pinch of sea salt, and of course, plenty of fragrant pumpkin pie spice. In a separate bowl, or directly into your vegan buttermilk mixture, combine the flax egg (a fantastic vegan binder), your chosen sweetener (cane or brown sugar), and the star of the show: rich pumpkin puree. Once the wet ingredients are well combined, gently fold them into the dry ingredients. Remember, for fluffy pancakes, less is more when it comes to mixing. Overmixing can develop gluten even in gluten-free flours to some extent, leading to tougher pancakes. Mix until just combined, then fold in your chocolate chips.
The Star Ingredient: Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
As anyone who’s ventured into gluten-free baking knows, not all gluten-free flours are created equal. This is where Bob’s Red Mill Gluten Free 1-to-1 Baking Flour truly shines. If you’ve followed my gluten-free recipes for any length of time, you’ll know my deep admiration for this flour. I’ve been a loyal user for years, constantly stocking bags of it in my kitchen because it’s become my go-to for nearly everything. From new recipe developments to timeless favorites like my vegan mug brownie, it performs flawlessly every single time.
This particular blend from Bob’s Red Mill is specifically designed to substitute traditional wheat flour in recipes at a 1:1 ratio, simplifying gluten-free baking immensely. It consistently delivers light, fluffy, and perfectly textured results, eliminating the common challenges of gritty or dense gluten-free baked goods. Whether I’m making sweet treats or savory dishes, this flour is my dependable friend. While I adore its performance in these pancakes, one of my most memorable uses for it was in last year’s sweet and sticky orange cauliflower bites – they were an absolute sensation! My point is, you’ll undoubtedly use every last bit of this flour. Many worry about gluten-free flours going to waste, but its incredible versatility means you’ll be placing orders for new bags long before that happens!
Key Ingredients for Flavorful Pumpkin Chocolate Chip Pancakes
The beauty of these pumpkin chocolate chip pancakes lies in their straightforward ingredients, each playing a crucial role in delivering a perfectly balanced and delicious flavor profile:
- Pumpkin Puree: More than just adding that signature pumpkin flavor, it acts as an excellent fat replacement, contributing to the pancakes’ moist texture and adding valuable fiber. It’s the heart of these fall-inspired pancakes.
- Organic Cane Sugar or Brown Sugar: While I often use maple syrup, for pumpkin recipes, I find that cane or brown sugar truly enhances the classic fall sweetness. It provides a delightful caramel note that complements the pumpkin spice beautifully.
- Pumpkin Pie Spice: This is an absolute non-negotiable! It’s the magical blend of cinnamon, nutmeg, ginger, and cloves that instantly transports you to autumn. If you can’t find pre-made pumpkin pie spice, it’s easy to create your own by mixing individual spices from your pantry.
- Unsweetened Nut Milk + Apple Cider Vinegar/Lemon Juice: As mentioned, this combination creates our vegan buttermilk, essential for light and fluffy pancakes.
- Flax Egg: A simple mix of ground flaxseed and water, this acts as a perfect vegan binder, replacing traditional eggs and helping to hold the pancakes together.
- Chocolate Chips: Whether you choose standard vegan chocolate chips or keto-friendly options, these little pockets of melting chocolate provide a wonderful contrast to the spiced pumpkin, adding an element of pure indulgence.
Tips for the Fluffiest Vegan Gluten-Free Pancakes
- Don’t Overmix: This is crucial for any pancake, but especially for gluten-free ones. Mix the batter until just combined; a few lumps are perfectly fine. Overmixing can lead to dense, tough pancakes.
- Rest the Batter: Allow the batter to rest for 5-10 minutes after mixing. This gives the gluten-free flour time to hydrate and the leavening agents a chance to start working, resulting in a lighter texture.
- Perfect Griddle Temperature: Heat your griddle or skillet over medium heat. A pan that’s too hot will burn the outside before the inside cooks, while a pan that’s too cool will result in flat, greasy pancakes. Test with a small drop of water – it should sizzle immediately.
- Grease Lightly: A thin layer of coconut oil or vegan butter prevents sticking and helps create a beautiful golden crust.
- Watch for Bubbles: Wait until bubbles form on the surface of the pancake and the edges look set before flipping. This indicates the pancake is ready for its turn.
Serving Suggestions & Storage
These pancakes are absolutely divine served hot, fresh off the griddle! Drizzle them generously with pure maple syrup, and feel free to get creative with your toppings. A dollop of vegan whipped cream, a sprinkle of chopped pecans or walnuts, a dusting of cinnamon, or a side of fresh fruit like sliced bananas or berries would be fantastic additions. They’re also an amazing recipe to make with kids, who will love helping mix the batter and choosing their favorite toppings!
Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them between layers of parchment paper in a freezer-safe bag or container for up to 2 months.
Reheating: To reheat, simply pop them in the toaster, microwave for 30-60 seconds, or warm them in a dry skillet over medium-low heat until heated through. They’ll taste almost as good as fresh!
I genuinely hope you and your loved ones enjoy these incredible Pumpkin Chocolate Chip Pancakes, friends! They truly bring a slice of autumn comfort to your table. Eat up and enjoy every single bite!
More Delicious Vegan & Gluten-Free Pumpkin Breakfast Recipes
If you’ve fallen in love with these pumpkin chocolate chip pancakes, be sure to explore some of my other favorite pumpkin breakfast ideas:
- Vegan Pumpkin Waffles
- Classic Gluten-Free Pumpkin Pancakes
- Fluffy Vegan Pumpkin Muffins
- Irresistible Pumpkin French Toast
Pumpkin Chocolate Chip Pancakes (Vegan)
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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.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.