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.

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