Pumpkin Chocolate Chip Pancakes
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Warm up with a stack of these Pumpkin Chocolate Chip Pancakes for breakfast. They’re moist, fluffy and jam packed with fall flavors. Top with a dollop of butter and warm maple syrup for a delicious start to the day.
If you love breakfast recipes, try my Gluten Free 5-Ingredients Pancakes or my Cinnamon Roll Waffles with Vanilla Glaze.
Table of Contents
Why You’ll Love This Recipe
- Fluffy and flavorful. These pancakes are fluffy and flavorful. You’ll love the pumpkin spice.
- Easy to make. With a few fresh ingredients, these pancakes come together quickly.
- Customizable. Trying topping your pancakes with butter, syrup or powdered sugar.
- Add more inclusions. Not a fan of chocolate chips? Try adding chopped pecans or walnuts.
Recipe Ingredients
- Milk – You’ll need 2% milk for this recipe.
- Eggs – This recipe calls for two large eggs.
- Pumpkin – You’ll need pumpkin puree not pumpkin pie mix for this recipe.
- Butter – This recipe calls for melted butter.
- Flour – You’ll need AP flour for these pancakes.
- Leavening – This recipe calls for baking powder and baking soda.
- Salt – You’ll need fine sea salt or table salt for this recipe.
- Seasoning – You’ll need pumpkin pie spice blend for this recipe.
- Chocolate – This recipe calls for semi-sweet chocolate chips.
How to Make Pumpkin Chocolate Chip Pancakes
Combine the Wet Ingredients
- In a large mixing bowl, combine 2% milk, eggs, pumpkin puree, and melted butter. Make sure the butter isn’t too hot. Whisk until well combined.
Combine the Dry Ingredients
- In a separate mixing bowl, combine AP flour, baking powder, baking soda, fine sea salt and pumpkin pie spice blend. Mix well.
Mix
- Combine the wet and dry ingredients just until a batter forms. Gently fold in the chocolate chips.
Cook
- Heat a nonstick skillet or flat griddle pan over medium high heat. Add butter to the pan. Once the pan is hot and the butter is melted, add about ¼ cup of batter to the pan. Cook the pancakes until they’re golden brown on both sides. Repeat for all pancakes. Serve hot and enjoy.
Storage
- Store any leftover pancakes covered in the refrigerator for two to three days. Reheat them in the microwave until heated through.
- Option to freeze any leftover pancakes. Be sure they are completely cool, before adding them to a Ziplock bag. Place a piece of parchment paper in between each pancake to prevent them from freezing together. They’ll last for 30-60 days.
Frequently Asked Questions
Can I make these ahead of time?
Yes. However, they are best enjoyed immediately. Hot from the pan is always best.
What can I top these pancakes with?
Butter, syrup or powdered sugar would all taste great.
Other Breakfast Recipes to Consider Trying
Pumpkin Chocolate Chip Pancakes
Warm up with a stack of these Pumpkin Chocolate Chip Pancakes for breakfast. They’re moist, fluffy and jam packed with fall flavors. Top with a dollop of butter and warm maple syrup for a delicious start to the day.
Equipment
- 2 mixing bowls
- 1 nonstick skillet
Ingredients
Wet Ingredients
- 1 ¼ cups 2% milk
- 1 cup pumpkin puree, not pumpkin pie mix
- 3 tablespoons butter, melted, but not hot
- 2 large eggs
Dry Ingredients
- 1.5 cups AP flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon fine sea salt
- ½ cup semi-sweet chocolate chips
Instructions
Combine the Wet Ingredients
- In a large mixing bowl, combine 2% milk, eggs, pumpkin puree, and melted butter. Make sure the butter isn’t too hot. Whisk until well combined.
Combine the Dry Ingredients
- In a separate mixing bowl, combine AP flour, baking powder, baking soda, fine sea salt and pumpkin pie spice blend. Mix well.
Combine
- Combine the wet and dry ingredients just until a batter forms. Gently fold in the chocolate chips.
Cook
- Heat a nonstick skillet or flat griddle pan over medium high heat. Add butter to the pan. Once the pan is hot and the butter is melted, add about ¼ cup of batter to the pan. Cook the pancakes until they’re golden brown on both sides. Repeat for all pancakes. Serve hot and enjoy.
Notes
Store any leftover pancakes covered in the refrigerator for two to three days. Reheat them in the microwave until heated through.
Nutrition
Serving: 1serving or 1 pancake, Calories: 158kcal, Carbohydrates: 19g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 41mg, Sodium: 176mg, Potassium: 148mg, Fiber: 2g, Sugar: 5g, Vitamin A: 3338IU, Vitamin C: 1mg, Calcium: 68mg, Iron: 2mg
