Pumpkin Chocolate Chip Pancakes are soft, fluffy, and filled with warm pumpkin spice flavor. Pumpkin puree adds moisture and a tender texture, while semi-sweet chocolate chips bring little pockets of sweetness to every bite.
This easy breakfast recipe comes together in about 25 minutes with simple pantry ingredients. Serve the pancakes warm with maple syrup, butter, or extra chocolate chips for a cozy fall breakfast or weekend brunch.
Why You’ll Love These Pumpkin Chocolate Chip Pancakes
- Quick to prepare: The batter takes only a few minutes to mix, and the pancakes cook quickly on a skillet.
- Simple ingredients: You can make them with everyday baking staples and canned pumpkin puree.
- Soft and fluffy: Pumpkin puree adds moisture, while baking powder and baking soda help the pancakes rise.
- Easy to customize: Use semi-sweet, milk, or dark chocolate chips depending on your preference.
- Great for fall breakfasts: Cinnamon and nutmeg give the pancakes a warm seasonal flavor.
Ingredients You’ll Need
- All-purpose flour: Forms the base of the pancake batter and gives the pancakes their structure. Measure it carefully to avoid dense pancakes.
- Brown sugar: Adds sweetness and a mild molasses flavor that complements the pumpkin.
- Baking powder and baking soda: These leavening agents help the pancakes rise and develop a fluffy texture.
- Cinnamon and nutmeg: Bring warm spice notes that pair naturally with pumpkin puree.
- Pumpkin puree: Adds moisture, color, and pumpkin flavor. Use plain pumpkin puree rather than pumpkin pie filling.
Chef’s Tip: Let the mixed batter rest for about 5 minutes before cooking. This gives the flour time to hydrate, but avoid stirring it again too much so the pancakes stay tender.
Pumpkin Chocolate Chip Pancakes Recipe
Pumpkin Chocolate Chip Pancakes are soft, fluffy, and filled with warm pumpkin spice flavor. Pumpkin puree gives the pancakes a tender texture, while chocolate chips add little pockets of sweetness in every bite.This easy breakfast recipe comes together with simple ingredients and takes about 25 minutes to prepare. Serve the pancakes warm with maple syrup, a little butter, or extra chocolate chips for a cozy fall breakfast or weekend brunch.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Nonstick skillet or griddle
- Pancake turner
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 large egg
- ¾ cup milk
- ½ cup pumpkin puree
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips
- Butter or neutral oil for cooking
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- Combine the Wet Ingredients: In a separate bowl, whisk the egg, milk, pumpkin puree, melted butter, and vanilla extract until smooth. Make sure the pumpkin puree is fully incorporated.
- Prepare the Pancake Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. The batter should be thick, with a few small lumps remaining. Avoid overmixing.
- Fold in the Chocolate Chips: Add the chocolate chips and gently fold them into the batter. Reserve a small handful to sprinkle over the pancakes while cooking, if desired.
- Heat the Skillet: Place a nonstick skillet or griddle over medium-low heat. Lightly grease the surface with butter or oil and allow it to heat evenly.
- Cook the Pancakes: Pour approximately ¼ cup of batter onto the skillet for each pancake. If desired, sprinkle a few extra chocolate chips over the top. Cook for 2–3 minutes, until bubbles form and the edges begin to look set.
- Flip and Finish Cooking: Carefully flip each pancake and cook for another 1–2 minutes, until golden brown and cooked through. Keep the heat moderate so the chocolate does not burn.
- Serve Warm: Transfer the pancakes to a serving plate and repeat with the remaining batter. Serve warm with maple syrup, butter, or additional chocolate chips.
Notes
- Adjust the batter: Pumpkin makes the batter naturally thick. If it is too thick to spread, add milk one tablespoon at a time.
- Chocolate options: Semi-sweet chocolate chips work well, but milk chocolate or dark chocolate chips can also be used.
- Avoid overmixing: Stir only until the ingredients come together to keep the pancakes soft and fluffy.
- Storage: Refrigerate leftover pancakes in an airtight container for up to 3 days.
- Freezing: Cool the pancakes completely, arrange them in a single layer, and freeze. Once firm, transfer them to a freezer-safe bag for up to 2 months.
Pumpkin Chocolate Chip Pancakes Nutrition
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Carbohydrates | 49g |
| Protein | 8g |
| Fat | 13g |
| Fiber | 3g |
| Sugar | 19g |
| Sodium | 430mg |
Easy Variations
- Dark Chocolate Pumpkin Pancakes: Replace the semi-sweet chocolate chips with dark chocolate chips for a deeper chocolate taste.
- Milk Chocolate Version: Use milk chocolate chips for a sweeter pancake.
- Pecan Pumpkin Pancakes: Fold in a small handful of chopped pecans for added crunch.
- Extra Spiced Pancakes: Add a pinch of ground ginger or cloves to the dry ingredients for more warm spice flavor.
- Mini Pumpkin Pancakes: Use smaller portions of batter to make bite-sized pancakes for breakfast platters.
- Chocolate Drizzle: Finish the cooked pancakes with a little melted chocolate for a more chocolate-forward breakfast.
What to Serve with Pumpkin Chocolate Chip Pancakes
- Orange Cranberry Pancakes Recipe
- Cinnamon Sugar Pancakes Recipe
- Hot Chocolate Pancakes Recipe
- Gingerbread Pancakes Recipe
- Cinnamon Roll Pancakes Recipe
Frequently Asked Questions
- Can I use fresh pumpkin puree for this recipe?
Yes. Homemade pumpkin puree can be used as long as it is thick and not watery. If it contains excess moisture, drain it before adding it to the batter. - Why are my pumpkin pancakes dense?
Dense pancakes usually result from too much flour or overmixing the batter. Measure the flour carefully and stir only until the wet and dry ingredients are combined. - Can I make these pancakes without chocolate chips?
Yes. You can leave out the chocolate chips and make plain pumpkin pancakes. You can also replace them with chopped nuts or dried cranberries. - Can I use whole wheat flour instead of all-purpose flour?
You can replace some of the all-purpose flour with whole wheat flour. Start by substituting half the amount, as using only whole wheat flour may produce a heavier texture. - Can I make the pancake batter ahead of time?
It is best to mix the batter shortly before cooking. Once the wet ingredients are combined with the leavening agents, the batter begins to lose some of its rising power. - How do I know when the pancakes are ready to flip?
Look for bubbles forming on the surface and edges that appear slightly set. Slide a pancake turner underneath and flip carefully. - Can I make smaller pancakes for children?
Yes. Use about 1–2 tablespoons of batter per pancake and cook over medium-low heat. Smaller pancakes are easier to turn and serve.
