Pumpkin Pancakes with Chocolate Chips

Servings: 6

Prep Time: 5

Cook Time: 10

Total Time: 15

Follow this recipe to make pumpkin chocolate chip pancakes with soft, fluffy middles, warm pumpkin spice, and melty chocolate chips in every bite.

5 from 6 votes

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.

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.

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.