Why You’ll Love This Recipe

These Pumpkin Chocolate Chip Pancakes are a delightful way to start your day. They bring together the best of both worlds: the seasonal, spiced goodness of pumpkin and the rich sweetness of chocolate. The pancakes are soft and fluffy with just the right balance of spice and sweetness, making them perfect for breakfast or brunch. Plus, they’re so easy to make, and the addition of chocolate chips will add a fun, indulgent element that kids and adults alike will love. It’s the perfect way to enjoy the fall season, no matter the time of year.

Ingredients

1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned pumpkin puree
1 cup milk
1 large egg
2 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon vegetable oil or melted butter
1/2 cup mini chocolate chips (or more, depending on your preference)
Butter or oil for cooking

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt until fully combined.
Prepare Wet Ingredients: In a separate bowl, mix together the pumpkin puree, milk, egg, sugar, vanilla extract, and vegetable oil (or melted butter). Whisk until the mixture is smooth and well combined.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix – the batter should be a little lumpy.
Add Chocolate Chips: Fold in the mini chocolate chips, ensuring they’re evenly distributed throughout the batter.
Cook the Pancakes: Heat a griddle or skillet over medium heat and lightly grease it with butter or oil. Pour 1/4 cup of the batter onto the hot surface for each pancake. Cook for about 2-3 minutes, or until bubbles begin to form on the surface. Flip the pancake and cook for another 1-2 minutes, or until golden brown on both sides.
Serve and Enjoy: Serve the pancakes warm with your favorite toppings such as maple syrup, whipped cream, or extra chocolate chips.

Servings and Timing

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Add Nuts: For a bit of crunch, try adding chopped walnuts or pecans into the batter along with the chocolate chips.
Vegan Version: Use a plant-based milk (like almond or oat milk) and substitute the egg with a flax egg or applesauce for a vegan-friendly option.
Pumpkin Spice: For an extra boost of flavor, add 1/2 teaspoon of pumpkin pie spice to the dry ingredients.
Chocolate Drizzle: Top your pancakes with a drizzle of melted chocolate or Nutella for an extra indulgent treat.
Banana Pancakes: Add mashed banana to the batter for a fruity twist to your pumpkin pancakes.

Storage/Reheating

Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days.
Reheating: Reheat pancakes in the microwave for 20-30 seconds or in a toaster for a crispy, golden edge. You can also warm them up in a skillet over low heat for a few minutes.

FAQs

1. Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree, just make sure it’s well-cooked and smooth before using it in the recipe.

2. Can I make the pancake batter ahead of time?

Yes, you can make the batter ahead of time and store it in the fridge for up to 24 hours. Just give it a quick stir before cooking.

3. Are these pancakes gluten-free?

To make these pancakes gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

4. How can I make the pancakes fluffier?

To make the pancakes fluffier, don’t overmix the batter. It’s okay if there are some lumps. Also, ensure your baking powder is fresh to help them rise.

5. Can I freeze leftover pancakes?

Yes, you can freeze these pancakes! Allow them to cool completely, then place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer-safe bag for up to 3 months.

6. Can I add more spices?

Absolutely! You can add extra cinnamon, nutmeg, or even cloves to intensify the warm, spiced flavor.

7. How can I make these pancakes healthier?

Use whole wheat flour instead of all-purpose flour, reduce the sugar, and opt for a lower-calorie milk alternative to make these pancakes a bit healthier.

8. What can I serve with these pancakes?

These pancakes go great with maple syrup, whipped cream, fresh fruit, or a dollop of yogurt.

9. Can I use regular chocolate chips instead of mini ones?

Yes, you can use regular chocolate chips, but mini chips tend to distribute more evenly throughout the batter, giving you a more consistent chocolate flavor.

10. How do I keep the pancakes warm before serving?

To keep pancakes warm, place them in a single layer on a baking sheet in a 200°F (93°C) oven while you finish cooking the rest of the pancakes.

Conclusion

These Pumpkin Chocolate Chip Pancakes are a must-try breakfast that combines the seasonal flavor of pumpkin with the sweetness of chocolate chips for an indulgent treat. They’re soft, fluffy, and perfect for a cozy morning with family or friends. Whether you serve them with syrup, whipped cream, or fresh fruit, this ultimate recipe is sure to be a hit at your breakfast table. Enjoy the best of fall in every bite!

Pumpkin Chocolate Chip Pancakes: The Incredible Ultimate Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the fall flavors with this incredible Pumpkin Chocolate Chip Pancake recipe! These fluffy, spiced pancakes are packed with pumpkin goodness and rich chocolate chips, making them the ultimate breakfast treat. Perfect for cozy mornings or a special brunch!

Author: Emily
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8-10 pancakes
Category: Breakfast
Method: Griddling
Cuisine: American
Diet: Vegetarian

Instructions

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, combine the pumpkin puree, egg, milk, melted butter, and vanilla extract. Stir until well mixed.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this will make the pancakes dense.
Gently fold in the chocolate chips.
Heat a nonstick skillet or griddle over medium heat and add a small amount of butter to grease the surface.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set. Flip the pancake and cook for an additional 1-2 minutes, until golden brown and cooked through.
Remove pancakes from the skillet and keep warm while you cook the remaining pancakes.
Serve with maple syrup, whipped cream, or a dusting of powdered sugar if desired.