Delightful Dairy-Free Whole Wheat Chocolate Chip Pumpkin Pancakes: A Fall Family Favorite
Prepare to fall in love with these incredibly flavorful dairy-free whole wheat chocolate chip pumpkin pancakes! Bursting with all the cozy spices and warmth of autumn, these pancakes are an absolute sensation. My family devoured the first batch so quickly, I had to whip up a second one almost immediately – and yours might too! They’re the perfect way to bring a taste of the season to your breakfast, brunch, or even dinner table.
The Irresistible Charm of Homemade Pancakes
There’s something truly special about a stack of freshly made pancakes, isn’t there? It’s a comfort food that evokes fond memories and brings smiles to faces, especially when chocolate chips are involved. My household is currently on a serious pancake kick, and it’s a tradition we happily embrace. Just a couple of weeks ago, I shared my delightful Applesauce Pancakes with Cinnamon Syrup, and they were a huge hit. When you combine the fluffy texture of pancakes with the sweet surprise of chocolate chips, you simply can’t go wrong – a universal truth in our kitchen!
Embracing Fall Flavors with a Healthier Twist
As the leaves begin to turn and the air grows crisp, my thoughts naturally drift to autumn’s most iconic ingredient: pumpkin. So, when Silk challenged me to create a fall-inspired, meat-free, and dairy-free recipe using one of their delicious Silk Milk products, pumpkin pancakes were the first idea that popped into my head. It’s a classic fall flavor profile that instantly brings warmth and coziness to any meal. We enjoyed these pumpkin chocolate chip pancakes for dinner one night, and then again for breakfast another morning. They’re incredibly easy to make and offer that wonderful, comforting flavor reminiscent of a pumpkin pie, but in a light and fluffy pancake form. Each bite reveals a moist interior generously studded with melty chocolate chips – pure bliss!
Why You’ll Love These Dairy-Free Whole Wheat Pumpkin Chocolate Chip Pancakes
A Healthier Choice That Tastes Decadent
These aren’t just any pancakes; they’re a smarter choice for your family without compromising on taste. By using white whole wheat flour, we incorporate more fiber and nutrients than traditional all-purpose flour, making them more satisfying. Plus, with minimal oil and the choice of dairy-free Silk Almondmilk, these pancakes are lighter and more wholesome than many conventional recipes. Yet, the rich blend of pumpkin and chocolate chips ensures they taste utterly indulgent, making them a perfect guilt-free treat for any time of year, not just the fall and winter months.
The Magic of Pumpkin and Chocolate
The combination of pumpkin and chocolate might seem unusual to some, but it’s a match made in culinary heaven. The earthy, sweet notes of pumpkin are perfectly complemented by the slightly bitter, rich taste of chocolate. In these pancakes, the pumpkin provides incredible moisture and a subtle spice, while the dairy-free chocolate chips melt into delightful pockets of sweetness. This creates a symphony of flavors and textures that will have everyone reaching for seconds.
Perfect for Any Meal
Whether you’re planning a lazy weekend breakfast, a festive brunch, or even a fun “brinner” (breakfast for dinner), these pumpkin chocolate chip pancakes fit the bill. Their comforting flavors and satisfying texture make them a versatile option that can brighten any mealtime. A simple drizzle of maple syrup transforms them into an unforgettable experience!
Powering Up Your Pancakes with Silk Almondmilk
A key ingredient that elevates these chocolate chip pumpkin pancakes is Silk Almondmilk. It imparts a wonderfully balanced flavor and a creamy texture without any dairy. My oldest son, who isn’t a fan of traditional milk, absolutely loves Silk Almondmilk. We consistently buy two cartons every week because it’s a staple that everyone in our family enjoys. It’s not just about the taste, though; Silk Almondmilk offers numerous benefits that make it an excellent choice for this recipe and for your daily routine.
Benefits of Silk Almondmilk:
- Only 90 calories per serving: A light and guilt-free option for your beverages and recipes.
- 50% more calcium than dairy milk: Contributes significantly to bone health.
- Excellent source of vitamin E: An important antioxidant for overall well-being.
- Absolutely no cholesterol or saturated fat: A heart-healthy choice.
- Free of common allergens: Specifically dairy, soy, lactose, gluten, casein, egg, and MSG, making it suitable for many dietary needs.
- Verified by the Non-GMO Project’s product verification program: You can trust the quality and sourcing of ingredients.
- No artificial colors, flavors, or funny business: Pure, natural goodness you can feel good about.
Having such a versatile and nutritious product like Silk Almondmilk in your fridge is a game-changer. We truly love it, and I highly encourage you to give it a try! If you visit Silk’s website, you can even find a coupon for $1.00 off your next carton, along with a collection of other fabulous recipes. Trust me, these Dairy-Free Whole Wheat Chocolate Chip Pumpkin Pancakes are exactly what you need for breakfast (or brinner!) ASAP!
Dairy-Free Whole Wheat Chocolate Chip Pumpkin Pancakes
Print
Pin
Rate
Ingredients
- 1 1/2 cups white whole wheat flour
- 1/4 cup light brown sugar or 2 Tbsp. Truvia Brown Sugar Baking Blend
- 2 tsp. baking powder
- 1 tsp. pumpkin pie spice
- 1 tsp. salt
- 1 egg beaten
- 1 1/4 cup Silk Almondmilk I used Vanilla, unsweetened for a healthier option
- 1/2 cup canned pumpkin (not pumpkin pie filling)
- 2 tsp. canola or coconut oil
- 1/4 cup dairy-free chocolate chips I like Enjoy Life brand for allergy-friendly option
Instructions
-
In a large mixing bowl, combine all the dry ingredients: white whole wheat flour, light brown sugar (or Truvia blend), baking powder, pumpkin pie spice, and salt. Whisk them together until thoroughly mixed.
-
In a separate bowl, lightly beat the egg. Then, add the beaten egg, Silk Almondmilk, canned pumpkin, and canola or coconut oil to the dry ingredients. Beat with a whisk until just combined. Be careful not to overmix; a few lumps are perfectly fine for fluffy pancakes. If the batter seems too thick, gradually add a tablespoon or two more of Silk Almondmilk until it reaches your desired consistency. Gently fold in the dairy-free chocolate chips.
-
Preheat your griddle or a large non-stick skillet over medium heat. Lightly spray the cooking surface with cooking spray or brush with a tiny bit of oil. Once hot, pour about 1/4 cup of batter onto the griddle for each pancake, gently spreading it out to form a circular shape.
-
Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set. Carefully flip the pancakes when they begin to brown beautifully. Cook on the other side until golden brown and cooked through. Serve immediately with your favorite syrup and enjoy the incredible fall flavors!
Tips for Perfectly Fluffy Dairy-Free Pumpkin Pancakes Every Time
Achieving light, fluffy pancakes is an art, but with a few simple tips, you can master it every time. Here’s how to ensure your dairy-free whole wheat chocolate chip pumpkin pancakes are always a success:
- Don’t Overmix the Batter: This is crucial! Overmixing develops the gluten in the flour, leading to tough, chewy pancakes. Mix until the wet and dry ingredients are just combined. A few lumps are perfectly fine and often indicate a tender crumb.
- Let the Batter Rest: If you have time, let the pancake batter sit for 5-10 minutes after mixing. This allows the baking powder to activate fully and the flour to hydrate, resulting in a lighter texture.
- Proper Griddle Temperature: Medium heat is usually ideal. If the griddle is too hot, the outsides will burn before the insides cook through. If it’s too cool, the pancakes will be dense and won’t brown properly. A good test: sprinkle a few drops of water on the griddle; they should sizzle and evaporate within a few seconds.
- Know When to Flip: Patience is key! Wait until you see bubbles forming on the surface of the pancake and the edges look set and slightly dry. This indicates that the bottom is golden brown and ready to be flipped. Only flip once!
- Keep Pancakes Warm: As you cook batches, keep the finished pancakes warm on a baking sheet in a preheated oven at a low temperature (around 200°F or 90°C). This ensures everyone gets to enjoy warm, fresh pancakes.
Delicious Topping Ideas for Your Pumpkin Chocolate Chip Pancakes
While these dairy-free whole wheat chocolate chip pumpkin pancakes are fantastic on their own with just a drizzle of maple syrup, a few extra toppings can elevate them to an even greater level of deliciousness:
- Classic Maple Syrup: A timeless choice that perfectly complements the pumpkin and chocolate. Warm it slightly for an extra treat!
- Whipped Coconut Cream: For a decadent dairy-free alternative to whipped cream. Chill a can of full-fat coconut milk overnight, scoop out the thick cream, and whip with a little sweetener and vanilla extract.
- Fresh Fruit: Sliced bananas, berries (especially raspberries or blueberries), or sautéed apples can add a burst of freshness and natural sweetness.
- Chopped Nuts: A sprinkle of toasted pecans, walnuts, or almonds adds a delightful crunch and nutty flavor that pairs well with pumpkin spice.
- Extra Chocolate: More dairy-free chocolate chips, or a swirl of dairy-free chocolate sauce, for the true chocolate lovers.
- Dusting of Powdered Sugar: A simple, elegant finish that adds a touch of sweetness.
Craving More Pancake Inspiration? Try these recipes too:
Blueberry Pancakes with fresh Blueberry Syrup
Skinny Buttermilk Pancakes
Skinny Pumpkin Pancakes
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.