These delicious pancakes are currently my favourite weekend breakfast! The combination of the pumpkin, chocolate and maple syrup results in the perfect amount of sweetness and I could honestly eat these all day every day!
I based this recipe off my Sweet Potato and Blueberry Pancakes and added a seasonal twist! If you enjoy my chocolate chip and pumpkin recipes you will probably also enjoy the sweet potato and blueberry version!
If you are unable to find cans of pumpkin puree you could just make your own using a fresh pumpkin you roast and puree yourself from scratch! Alternatively, if pumpkin is out of season you could try this recipe using sweet potato or even butternut squash instead!
You can use your favourite type of milk to make these – I have used coconut, oat and soya milks before so I am pretty confident the result is the same regardless of what you use. Similarly, any type of chocolate will work in this recipe!
I used to cook these pancakes in coconut oil but have recently swapped to dairy free butter as it makes for a deliciously crispy exterior on the pancake and adds a deeper flavour. I like to keep these simple and just top them with extra chocolate chunks and maple syrup but you could experiment with this and see what you prefer.