Just created these Pumpkin Five Spice Pancakes with Chocolate Chips and had to restrain myself from eating the entire stack! They were so freakin' delish, especially with the added fresh blueberries, a drizzle of organic maple syrup, and sprinkling of powdered sugar.
So, if you haven't figured out by now that I adore pumpkin, here's yet another example! The Chinese Five Spice gives these pancakes a really special flavor, but super subtle with its blend of cinnamon, cloves, fennel, star anise, and nutmeg.
Of course, I had to add the chocolate chips into the batter, 'cause who doesn't love chocolate chips in everything? OK, this is not one of my lighter recipes so you might want to take a long walk after eating these babies!
I get my organic puréed pumpkin from Trader Joe's. But now that it's pumpkin season you'll be able to buy this at most grocery stores.
I used my hand mixer on a low setting to combine the pancake batter. You could always do this by hand. The key ingredient here is the Chinese Five Spice which gives it the most amazing, but subtle, flavor!
My flat griddle did the job, plus it's non-stick so very little cooking spray is needed to fry up these pumpkin pancakes!
How gorgeous is this stack of Pumpkin Five Spice Pancakes with Chocolate Chips? They're so easy to make and they're the perfect breakfast or brunch for the family.
Stack it up! These pancakes are so delicious. Top them with fresh blueberries, organic maple syrup, and powdered sugar. YUM!
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Pumpkin Five Spice Pancakes with Chocolate Chips
These fluffy Pumpkin Five Spice Pancakes with Chocolate Chips are golden and beautiful -- perfect for a fall breakfast or brunch!
- Total Time: 20 minutes
- Yield: 6 1x
Ingredients
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1 tablespoon Chinese Five Spice
- ½ teaspoon salt
- 1 cup skim milk or low-fat milk
- ½ cup organic pumpkin purée (canned)
- 1 egg
- 2 tablespoons melted butter
- ¼ cup semi-sweet chocolate chips
Toppings:
- Organic maple syrup
- Powdered sugar
- Fresh blueberries
Instructions
- In a small bowl, whisk together the flour, baking powder, sugar, Chinese Five Spice, and salt. Set aside.
- In a large mixing bowl mix together the milk, pumpkin purée, egg, and butter, using a hand mixer on slow speed, until smooth. Slowly mix in the dry ingredients until no longer lumpy. Fold in the chocolate chips.
- Cook the pancakes on a skillet sprayed with cooking spray over medium heat until pancakes are golden and start to bubble on each side. Top pancakes with maple syrup, powdered sugar and fresh blueberries. Makes about 12 four-inch pancakes.
Notes
I get my puréed pumpkin at Trader Joes, but this can be found at most grocery stores.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Breakfast / Brunch
- Method: Stove-top
- Cuisine: Asian-fusion
Nutrition
- Serving Size: 2 Four Inch Pancakes
- Calories: 229
- Sugar: 12.3 g
- Sodium: 232.8 mg
- Fat: 7.7 g
- Carbohydrates: 35.5 g
- Protein: 6.1 g
- Cholesterol: 42 mg
If you liked this recipe, try our Matcha Green Tea Waffles.
Shanno says
These are amazing and I even left out the chocolate chips. I served mine with blueberry orange sauce. Thanks for sharing.
Asian Caucasian says
Wow, that sauce sounds so good! I'm so glad you enjoyed these pancakes!
Toni | Boulder Locavore says
This would be a perfect way to start my day!
Asian Caucasian says
Hope you get a chance to make these pumpkin five spice pancakes, Toni! The flavor combo is so delish!
Mom says
Great recipe! Easy to make 🙂
Asian Caucasian says
Thanks, Mom Tiger! Hope you enjoy the recipe!