Happy Saturday you guys! I hope everyone’s loving this Pumpkin Spice series because I’ve been enjoying making these recipes for you! Weekends mean brunch and when I think of brunch, the first thing that comes to mind are pancakes. Taylor and I usually make pancakes on the weekend, mostly with banana and berries but I thought I would switch it up this time and make these Pumpkin Spice Pancakes with chocolate chips and coconut.
I always cook and bake alone during the weekdays so it’s nice when Taylor and I can spend some time in the kitchen together on the weekends. These pancakes are made from scratch and are super quick to whip up. It takes about 15-20 minutes from start to finish and that way you can spend the rest of your morning just eating, chatting and hanging out.
These Pumpkin Spice Pancakes are crispy on the outside and light and fluffy on the inside with lots of gooey chocolate running throughout. I always put together the batter and Taylor would cook up the pancakes. I don’t know why but everyone always throws out the first pancake because its the “tester” pancake but I love the first one and Taylor always saves that one for me.
While the pancakes are cooking, I always like to turn the oven on really low with a cookie sheet and parchment paper to keep the pancakes warm until we finish making them. That way if there are any pancakes that are still a little underdone (which totally happens to us) they finish cooking up in the oven and stay nice and warm so we can enjoy them together.
PUMPKIN SPICE PANCAKES
These Pumpkin Spice Pancakes take no time to make! They're light, fluffy and so deliciously warm with pumpkin spice.
- 1 cup flour I used white whole wheat but you can use all-purpose
- 2 tbsp granulated sugar
- 1 1/2 tsp pumpkin spice see NOTES for recipe
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup pumpkin puree
- 1/3 cup Greek Yogurt
- 1/4 cup milk I used whole milk
- 1 large egg
- 2 tbsp butter melted and cooled
- 1/3 cup coconut flakes
- 1/3 cup chocolate chips
Preheat oven to 300F. Place a cookie sheet lined with parchment paper in the oven.
In a large bowl, add the flour, sugar, pumpkin spice, baking soda, baking powder and salt. Whisk to combine.
In a measuring cup, add the milk, greek yogurt and pumpkin puree. Whisk in the egg and butter.
Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in the coconut flakes and the chocolate. If the batter looks a little thick, add a little more milk to thin it out.
Heat a large non-stick pan on medium heat. Once the pan is warm, lightly grease your pan with either coconut oil or butter ( I used butter. )
Using a ladle or an ice cream scoop, scoop the batter into the pan. The recipe makes about six 4 inch pancakes.
Cook the pancakes for about 2 minutes until bubbles start to form on the top, the edges start to cook and the pancake is nice and golden on the bottom. Flip and cook on the other side for another 1-2 minutes.
Place the finished pancakes in the oven to keep warm.
Enjoy with whipped cream, greek yogurt, granola and lots of maple syrup.
- Make your own 5 ingredient Homemade Pumpkin Spice mix!
Also, Happy National Chocolate Day! Check out yesterday’s Pumpkin Peanut Butter Cups for a little chocolate treat.
Have a great weekend,