Fluffy Vegan & Gluten-Free Pumpkin Chocolate Chip Pancakes: Your Ultimate Fall Breakfast!
Embrace the cozy flavors of autumn with these incredibly delicious Pumpkin Chocolate Chip Pancakes! Prepped in just 10 minutes, they’re bursting with rich pumpkin flavor and melt-in-your-mouth chocolate chips. Trust us, once you try this recipe, it will become your go-to fall breakfast staple. Perfect for a leisurely weekend brunch or a special holiday morning, these pancakes are both vegan and gluten-free, ensuring everyone can enjoy a stack of pure comfort.
This blog post is a sponsored post by Bob’s Red Mill. Your support for brands that collaborate with Jessica in the Kitchen is greatly appreciated! All texts and opinions expressed here are my own.
In life, it’s essential to prioritize activities that bring genuine joy and happiness. For me, that means embracing the simple pleasures: greeting the birds in the morning, dancing without a care in the world, maintaining a daily journaling practice, and soaking up some beneficial vitamin D under the sun (always with sunscreen, of course!). As I’ve shared on my Instagram, life is meant to be lived to its fullest, savoring every moment and every delightful experience.
Believe it or not, these Pumpkin Chocolate Chip Pancakes perfectly align with that philosophy. Making breakfast is genuinely my favorite mealtime activity. The aroma of a freshly cooked morning meal fills the house with warmth and promise. In fact, I love breakfast so much that you might often find me enjoying it for dinner! And I’m not talking about “brinner” meals like chilaquiles (though those are undeniably amazing and deserve their own blog post). I mean classic, comforting pancakes or even a traditional Ackee and Saltfish feast as my evening meal. That’s adulting at its most delicious and satisfying!
My passion for pancakes knows no bounds, irrespective of their shape or size. In fact, you’ll find them to be the most frequently featured recipe on this blog! Lately, I’ve had a real craving, a “pumpkin fever” if you will, to create these specific Pumpkin Chocolate Chip Pancakes. My husband, Gav, even bought extra pumpkin for me to purée, fueling my seasonal baking spree. So, the very next morning, I wasted no time and whipped these delightful pancakes into existence! The raw batter itself filled the kitchen with an absolutely heavenly aroma of spices and pumpkin. I simply couldn’t wait to taste one straight off the pan, piping hot, with the chocolate chips beautifully melting within. Good grief, it was an experience akin to heaven!
These pumpkin chocolate chip pancakes are truly DIVINE! For a slightly healthier start to the day, I even opted for keto chocolate chips, keeping the sugar content in check without sacrificing flavor. They are a wonderfully spiced, flavorful, and hearty breakfast that you’ll want to enjoy repeatedly throughout the autumn season and even beyond. The combination of warm spices, earthy pumpkin, and sweet chocolate creates a symphony of flavors that is both comforting and exhilarating, making every bite a celebration of fall.
Effortless Preparation: How to Make Irresistible Pumpkin Chocolate Chip Pancakes
Crafting these delectable pancakes couldn’t be simpler. The batter comes together remarkably quickly, often in just 5 to 10 minutes, leaving you more time to enjoy your morning. My process always begins by combining the nut milk and apple cider vinegar, allowing them to sit for a few minutes to create a rich, homemade vegan buttermilk. This step is crucial for achieving that desirable tender texture and subtly tangy flavor in our pancakes. While that mixture works its magic, I gather and whisk together the remaining dry ingredients.
As always, for these fantastic gluten-free pancakes, I turn to my absolute favorite flour: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. If you’ve been following my gluten-free recipes for a while, you know my deep appreciation for this particular flour blend. I’ve been a loyal user for years, consistently stocking our fridge with bags of it because it truly is my go-to for – EVERYTHING. From developing exciting new recipes to recreating beloved classics, including my cherished vegan mug brownie, this flour substitutes flawlessly for regular wheat flour every single time. It consistently delivers exceptional results, allowing me to do a little “gluten-free happy dance” with each successful bake.
Joys, dances, and mug brownies aside, the performance of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is genuinely fantastic. What I particularly adore is its consistency – it consistently yields light, airy, and fluffy baked goods. It truly stands out as my favorite all-purpose gluten-free blend, equally adept whether you’re crafting something sweet or savory. While I absolutely love using it for pancakes, one of my most memorable uses was undoubtedly in my cauliflower bites last year. My goodness, those were such a treat! The main point here is that you’ll certainly find yourself using every last bit of this flour. I know many of you often worry about gluten-free flours going to waste, but this blend is so incredibly versatile that it genuinely works for almost everything. Instead of worrying about waste, you’ll soon be happily re-ordering new bags the moment you run out!
Essential Ingredients for Perfect Pumpkin Pancakes
The ingredients required for these delightful pumpkin chocolate chip pancakes are quite straightforward, and each plays a crucial role in creating the perfect breakfast experience. Let’s delve into what makes them so special:
- Pumpkin Purée: Of course, pumpkin is the star here! Beyond providing its signature flavor, pumpkin purée acts as a wonderful fat replacement, adding significant moisture and tenderness to the pancakes. It also boosts the fiber content, making these a surprisingly wholesome treat.
- Sweetener (Organic Cane or Brown Sugar): Instead of my usual maple syrup directly in the batter, I opted for organic cane sugar in this recipe. I find that pumpkin’s warm, earthy notes pair exceptionally well with the caramel-like sweetness of cane or brown sugar, giving these pancakes a traditional, comforting fall flavor profile.
- Pumpkin Pie Spice: This is an absolute MUST for capturing that quintessential autumn taste. If you don’t have a pre-made blend on hand, don’t fret! You can easily create your own by mixing cinnamon, nutmeg, ginger, cloves, and a pinch of allspice from your spice rack.
- Chocolate Chips: What’s a pancake without a scattering of melty chocolate? I used keto chocolate chips to keep the added sugar lower, but feel free to use your favorite vegan chocolate chips. They add pockets of gooey sweetness that perfectly complement the spiced pumpkin base.
- Vegan Buttermilk (Nut Milk + Apple Cider Vinegar/Lemon Juice): This simple homemade vegan buttermilk is essential. The acidity reacts with the baking soda, creating bubbles that make the pancakes wonderfully light and fluffy. It also tenderizes the batter.
- Bob’s Red Mill Gluten Free 1-to-1 Baking Flour: As previously raved about, this flour blend is key for achieving a perfect texture without any gluten. It provides the ideal structure while keeping the pancakes tender.
- Baking Powder & Baking Soda: These leavening agents are critical for achieving a light, airy rise, especially when combined with the vegan buttermilk.
- Flax Egg: A simple mix of ground flaxseed and water, this serves as a fantastic vegan binder, helping to hold the pancakes together and add a little extra fiber.
- Sea Salt: A touch of sea salt balances the sweetness and enhances all the other flavors, making the pumpkin and spice notes truly pop.
I genuinely hope you enjoy these pancakes, friends! They are incredibly fun and rewarding to make, especially with kids, making for a delightful family activity in the kitchen. Eat up and savor every single bite of this amazing fall breakfast!
More Delightful Pumpkin Breakfast Recipes to Explore
If you’ve fallen in love with these vegan pumpkin chocolate chip pancakes, then you’ll be thrilled to discover more delicious pumpkin-inspired breakfast ideas to brighten your mornings!
- Flourless Vegan Pumpkin Waffles
- Classic Gluten-Free Pumpkin Pancakes
- Delicious Vegan Pumpkin Muffins
- Irresistible Vegan Pumpkin French Toast
Pumpkin Chocolate Chip Pancakes (Vegan & Gluten-Free)
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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
- In a small bowl or measuring cup, combine the nut milk with the lemon juice or apple cider vinegar. Stir gently and set aside for 5-10 minutes. This will create your vegan buttermilk, essential for fluffy pancakes.
- In a separate large mixing bowl, thoroughly whisk together the Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, baking powder, baking soda, sea salt, and pumpkin pie spice until well combined and lump-free.
- Add the prepared flax egg, cane sugar (or brown sugar), and pumpkin puree into the vegan buttermilk mixture. Whisk these wet ingredients until they are just combined and smooth. Pour this wet mixture into the bowl with your dry ingredients. Mix everything together gently until just combined, being careful not to overmix. A few small lumps are perfectly fine. Finally, fold in the chocolate chips once more. The batter will naturally thicken slightly as it rests while your griddle heats up.
- Heat a griddle pan or a cast iron skillet over medium heat. Lightly brush the cooking surface with a small amount of coconut oil or vegan butter to prevent sticking.
- Pour approximately ¼ cup of batter onto the hot pan or skillet for each individual pancake. Allow it to cook until small bubbles begin to form on the surface and pop. This typically takes 2-4 minutes. Once the edges look set and the bubbles appear, carefully flip the pancakes over. Cook for another 2-4 minutes on the second side, or until the batter is cooked through and the pancakes are golden brown.
- Serve your delicious pumpkin chocolate chip pancakes immediately while hot. Drizzle generously with maple syrup and add any of your favorite toppings, such as extra chocolate chips, a sprinkle of pumpkin pie spice, or fresh fruit. Enjoy!
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.