Recipe

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These pumpkin chocolate chip pancakes are fluffy, lightly spiced, and filled with melty chocolate in every bite. Fall breakfast doesn’t get better than this.

If you love pumpkin and chocolate together, these pancakes deliver. They're easy to make and guaranteed to make your morning feel like a treat.

Pumpkin Pancakes with Chocolate Chips

I make these pumpkin chocolate chip pancakes by starting with my classic pumpkin pancake recipe, which I make on repeat every fall without fail. It's the perfect base for adding just the right amount of chocolate chips.

You can also use the shortcut version and add chocolate chips to my pumpkin pancakes using a mix. Both versions give you those rich chocolate pockets in a spiced pumpkin batter that cooks up a great stack.

Ingredients

The batter is made 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

The recipe card has all the details for this recipe, but some tips I’ve learned along the way in each step include:

Make the batter by mixing the wet ingredients first in one bowl and the dry ingredients in another. Then, combine them and fold the chocolate chips at the very end. The key here is to ensure the pumpkin is well mixed with the other 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 them warm immediately with pancake syrup and extra chocolate chips, of course!

Variations

I’ve added chocolate chips to my cottage cheese pumpkin pancakes, my healthy pumpkin pancakes, my pumpkin oatmeal pancakes, and my banana pumpkin pancakes, and they’re just as delish.

Pumpkin Pancakes with Chocolate Chips

Servings: 6

Prep Time: 5

Cook Time: 10

Total Time: 15

These pumpkin chocolate chip pancakes are fluffy, lightly spiced, and filled with melty chocolate in every bite. Fall breakfast doesn't get better than this.

5 from 5 votes

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Ingredients

1 ¼ cups flour
1-2 tablespoons brown sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon pumpkin pie spice
1 cup milk, any
½ cup canned pumpkin puree
1 large egg
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 milk, pumpkin puree, egg, and melted butter. Mix until you have a smooth liquid mixture.
Add the wet ingredients to the dry ingredients bowl and whisk from the outside of the bowl until no visible flour remains. Add the chocolate chips in the batter and fold to combine.

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 the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.