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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 340 kcal

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.