So, if you haven’t figured out by now that I adore pumpkin, here’s yet another example! 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.
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!
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.
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!
Stack it up! These Pumpkin Five Spice Pancakes with Chocolate Chips are so delicious. Top them with fresh blueberries, organic maple syrup, and powdered sugar. YUM!Print
These fluffy Pumpkin Five Spice Pancakes are golden and beautiful, perfect for a fall breakfast or brunch!
- 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
- Organic maple syrup
- Powdered sugar
- Fresh blueberries
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.
I get my puréed pumpkin at Trader Joes, but this can be found at most grocery stores.
- Serving Size:
- Calories: 227
- Sugar: 12.3 g
- Sodium: 231.3 mg
- Fat: 7.7 g
- Carbohydrates: 34.7 g
- Protein: 6.1 g
- Cholesterol: 42 mg
Keywords: pumpkin, pumpkin pancake recipe, pumpkin pancakes, easy pumpkin pancakes, Chinese Five Spice, Asian-inspired breakfast, pancakes, breakfast, brunch, pumpkin spice pancakes
If you liked this recipe, try our Matcha Green Tea Waffles.