There is something insanely comforting about the warm, tender bites of these Pumpkin Chocolate Chip Pancakes Recipe. Imagine fluffy pancakes infused with the cozy flavors of pumpkin and pumpkin pie spice, studded with melty chocolate chips that create little pockets of sweetness throughout. This recipe is a perfect way to bring a touch of autumn magic to your breakfast table any day of the season, or really, whenever you’re craving something sweet, spiced, and utterly delicious. Once you try these pancakes, they’ll quickly become a go-to weekend treat that feels like a warm hug on a plate.
Ingredients You’ll Need
This Pumpkin Chocolate Chip Pancakes Recipe relies on simple ingredients you might already have tucked away in your pantry and fridge. Each item brings its own magic from the nutty warmth of brown sugar to the creamy richness of pumpkin puree, blending perfectly to create that ideal texture and flavor.
- 1 ½ cups all-purpose flour: The base that gives these pancakes their fluffy structure.
- 2 tbsp brown sugar: Adds subtle caramel notes and a touch of sweetness.
- 2 tsp baking powder: Helps the pancakes rise light and airy.
- 1 tsp pumpkin pie spice: Infuses classic autumn spices like cinnamon, nutmeg, and cloves for warm flavor.
- ½ tsp salt: Balances the sweet and enhances overall taste.
- 1 cup milk: Provides moisture to create the perfect pancake batter consistency.
- ¾ cup pumpkin puree: Brings vibrant color and that distinct seasonal flavor we love.
- 1 large egg: Binds ingredients together and adds richness.
- 2 tbsp melted butter: Adds tenderness and a subtle buttery note.
- 1 tsp vanilla extract: Deepens the sweetness with its fragrant aroma.
- â…” cup chocolate chips: These melt into delightful pockets of chocolate throughout every bite.
How to Make Pumpkin Chocolate Chip Pancakes Recipe
Step 1: Combine the Dry Ingredients
First things first, whisk together your flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large mixing bowl. This ensures all the dry components are evenly distributed so your pancakes rise perfectly and have that even spice throughout.
Step 2: Mix the Wet Ingredients
In a separate bowl, combine the milk, pumpkin puree, egg, melted butter, and vanilla extract. Stir these together well to unify all the flavors, which will create the creamy, luscious base for your batter.
Step 3: Bring Wet and Dry Together
Pour the wet mixture into the dry ingredients and gently stir. Be careful not to overmix—small lumps are totally fine here. Overmixing can make the pancakes tough, but the lumps will cook out as you go.
Step 4: Fold in the Chocolate Chips
Now it’s time for the best part: folding in those chocolate chips. They add bursts of gooey sweetness to contrast with the spiced pumpkin, making every bite exciting.
Step 5: Heat Your Griddle
Preheat a lightly greased griddle or non-stick skillet over medium heat. The right temperature ensures your pancakes get golden brown on the outside while staying tender inside.
Step 6: Cook Pancakes in Portions
Using a ¼ cup measure, pour batter onto the griddle for each pancake. You’ll see bubbles begin to form on the surface after 2-3 minutes — that’s your signal to flip!
Step 7: Finish Cooking
Flip each pancake gently and cook for another 1 to 2 minutes on the other side until beautifully golden and cooked through. The smell by this point is pure heaven.
Step 8: Serve Warm and Enjoy
Serve your Pumpkin Chocolate Chip Pancakes Recipe warm, drizzled with maple syrup and maybe a few extra chocolate chips on top. They taste best fresh but are also perfect for sharing around the breakfast table.
How to Serve Pumpkin Chocolate Chip Pancakes Recipe
Garnishes
Adding fresh garnishes can elevate these pancakes to an unforgettable brunch centerpiece. Try a dusting of powdered sugar, a dollop of whipped cream, or a sprinkle of toasted pecans to add texture and a hint of extra sweetness.
Side Dishes
When serving these pancakes, balance the richness with sides like crispy bacon, spicy sausage links, or a fresh fruit salad. The savory and tangy contrast will beautifully complement the sweet and spiced flavors of the pancakes.
Creative Ways to Present
For a fun twist, serve these pancakes stacked high with layers of cream cheese frosting or even pumpkin butter between. You might also try a drizzle of salted caramel or a scoop of vanilla ice cream for a decadent dessert-style breakfast or brunch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply let the pancakes cool completely, then store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making it easy to enjoy your Pumpkin Chocolate Chip Pancakes Recipe again.
Freezing
These pancakes freeze beautifully, which is great for busy mornings! Lay them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag to store. They’ll last up to 2 months this way.
Reheating
To reheat, pop the pancakes in the toaster or microwave until warm and soft again. You can add a little butter or syrup to refresh their flavor and moisture if needed.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree is perfect here and offers convenient, consistent results. Just make sure it’s pure pumpkin and not pumpkin pie filling, which is sweeter and spiced already.
What if I don’t have pumpkin pie spice?
No worries if you don’t have pumpkin pie spice—simply make your own blend using cinnamon, nutmeg, ginger, and cloves. It’s customizable and adds a fresh touch to the pancakes.
Can these pancakes be made gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but be sure it contains xanthan gum or another binder to keep the texture light and fluffy.
How can I make this recipe vegan?
To make these pancakes vegan, replace the egg with a flax egg or chia egg, use plant-based milk, and swap the melted butter for coconut oil or vegan butter.
Are chocolate chips necessary?
Though chocolate chips truly elevate this Pumpkin Chocolate Chip Pancakes Recipe, you can easily leave them out or replace them with chopped nuts, dried fruit, or even white chocolate chips for a different twist.
Final Thoughts
These Pumpkin Chocolate Chip Pancakes Recipe bring cozy autumn flavors right to your breakfast plate in the most delightful way. Whether you’re cooking for family, friends, or simply treating yourself, they’re wonderfully easy to make and impossible to resist. Give them a try on your next weekend morning, and prepare for a new seasonal favorite.
Print
Pumpkin Chocolate Chip Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Chocolate Chip Pancakes are a delightful fall-inspired breakfast treat combining the warm flavors of pumpkin puree and pumpkin pie spice with sweet chocolate chips. Fluffy and tender, they are perfect for a cozy morning meal served warm with maple syrup.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp salt
Wet Ingredients
- 1 cup milk
- ¾ cup pumpkin puree
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
Add-ins
- â…” cup chocolate chips
Instructions
- Whisk dry ingredients: In a large bowl, combine the all-purpose flour, brown sugar, baking powder, pumpkin pie spice, and salt. Whisk thoroughly to evenly distribute all the dry ingredients.
- Mix wet ingredients: In a separate bowl, mix the milk, pumpkin puree, large egg, melted butter, and vanilla extract until smooth and well combined.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients bowl and gently stir until just combined. It’s okay if the batter has a few small lumps; do not overmix.
- Fold in chocolate chips: Gently fold the chocolate chips into the batter to distribute them evenly without breaking them.
- Heat the griddle: Preheat a lightly greased griddle or non-stick skillet over medium heat to ensure even cooking.
- Pour batter: Pour approximately ¼ cup of batter for each pancake onto the hot griddle, spacing them evenly.
- Cook pancakes: Cook each pancake for about 2-3 minutes until bubbles form on the surface and the edges look set, then flip carefully.
- Finish cooking: Cook the flipped side for an additional 1-2 minutes until golden brown and cooked through.
- Serve warm: Remove pancakes from the griddle and serve warm with maple syrup and extra chocolate chips as desired.
Notes
- For fluffier pancakes, avoid overmixing the batter to maintain air pockets.
- Use fresh pumpkin puree or canned pumpkin for best flavor.
- Adjust the amount of pumpkin pie spice according to your taste preference.
- If you prefer, substitute milk with a dairy-free alternative for a lactose-free option.
- Keep cooked pancakes warm in a low oven (about 200°F) while cooking the rest.
