Breakfast

Baked Pumpkin Chocolate Chip Pancakes Recipe

Name: Baked Pumpkin Chocolate Chip Pancakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Ingredients: 3 cups roasted pumpkin puree; 0.33333334 cup teff flour; 0.33333334 cup tapioca flour; 0.6666667 cup brown rice flour; 1 teaspoon aluminum free baking powder; 0.5 teaspoon aluminum free baking soda; 2 teaspoons pumpkin spice; 0.25 teaspoon ground cloves; 3 tablespoons date sugar; 2 tablespoons sunflower oil; 2 tablespoons ground flax meal; 2 tablespoons water; 1 cup coconut milk; 0.5 coconut yogurt; 0.33333334 cup vegan chocolate chips

These baked pumpkin chocolate chip pancakes are a cozy way to use up pumpkin puree. Made with a blend of teff, tapioca, and brown rice flours, they get a gentle sweetness from date sugar and a hint of spice from pumpkin spice and cloves. The batter comes together quickly with a hand mixer, then gets scooped onto baking sheets for a hands-off bake. They emerge from the oven moist and ready for a drizzle of maple syrup.

Recipes.zone

September 6, 2026

Back45 minServes 12Easy178 kcal

Cook mode

Vegan

gluten free lacto ovo vegetarian vegan baked healthy kid-friendly

About this recipe

Baked Pumpkin Chocolate Chip Pancakes is a breakfast recipe that takes about 45 min from start to finish and serves 12. It calls for 15 ingredients across 10 steps, and is rated easy. A serving works out at around 178 kcal with roughly 3 g of protein. Filed under gluten free, lacto ovo vegetarian, vegan and baked.