These pumpkin chocolate chip pancakes cook up thick and fluffy with plenty of melty chocolate chips in every stack. If chocolate makes breakfast better and you love pumpkin, this is the recipe to make.
Pumpkin Pancakes with Chocolate Chips
My pumpkin pancake recipe has been a fall staple for over a decade because of its iconic fluffy texture and perfectly cooked middle. My oldest and youngest kids are obsessed with adding chocolate chips to every pancake recipe I make, so this combination was bound to happen. The result is a sweet laced with a little spice that’s incredibly delicious, and I know you’ll love this recipe.
Ingredients
The batter starts with a base of flour, baking powder, salt, and brown sugar for sweetness. Pumpkin puree and pumpkin pie spice or cinnamon bring the warm fall flavor, while milk and egg create a fluffy texture and help bind everything together. A little butter for moisture and chocolate chips, which make every bite delicious.
How to Make Pumpkin Chocolate Chip Pancakes
- Make the batter.
Mix the wet ingredients in one bowl and the dry ingredients in another. Then, combine them and fold in the chocolate chips at the very end. The key is to make sure the pumpkin is well mixed with the liquid wet ingredients first. - Cook the pancakes.
On a greased, non-stick pan or griddle over medium heat for 2 full minutes per side. Avoid pressing them with a spatula after flipping; you'll end up with dense pancakes. If they’re burning too quickly, reduce the heat, or rinse the pan under cold water between batches.
- Serve
Serve them warm immediately with pancake syrup and extra chocolate chips, of course!
Variations
You can take the shortcut and make pumpkin pancakes with a mix, or use any of these other recipes as the base: my cottage cheese pumpkin pancakes, my healthy pumpkin pancakes, my pumpkin oatmeal pancakes, and these banana pumpkin pancakes, and just add chocolate chips to any of them.
Pumpkin Pancakes with Chocolate Chips
Watch how it’s made:
Ingredients
- 1 ¼ cups flour
- 1-2 tablespoons brown sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 1 cup milk, any
- ½ cup canned pumpkin puree
- 2 tablespoons butter, melted
- ⅓ cup chocolate chips, up to ½ cup
Instructions
Make the pancake batter:
- In a large batter bowl, combine the flour, brown sugar, baking powder, salt and pumpkin pie spice and stir to combine.
- In another bowl, whisk the egg. Then add the milk, pumpkin puree, and melted butter. Mix until you have a smooth liquid mixture.
- Add the wet ingredients to the bowl with the dry ingredients and gently whisk from the outside of the bowl until no visible flour remains.
- Add the chocolate chips to the batter and fold to combine. The batter is thick but pourable, not dense.
Cook the pancakes:
- Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter. Immediately, pour ¼ cup of pancake batter onto the greased pan.
- Cook the pancakes for 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for an additional 2 minutes. Remove from the pan and keep them warm while you cook the remaining pancake batter.
Serve:
- Serve these with a little butter, syrup, and extra chocolate chips.
Notes
- Use canned pumpkin (pumpkin pureé), not pumpkin pie filling.
- If you don’t have pumpkin spice, add a little extra cinnamon.
- This recipe works with dairy-free milk and a neutral oil for the butter (and dairy-free chocolate chips).
- Flavor tip: use aluminum-free baking powder in pancakes. Its metallic flavor can make pancake batter taste salty or leave an aftertaste, especially in fluffy pancake recipes that call for 2 or more teaspoons. It doesn’t cost extra; just look at the ingredients on the back of the can.
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Lindsey says
These pumpkin chip pancakes were amazing!