These homemade pumpkin chocolate chip pancakes are the perfect breakfast or brunch for Fall. They are made with pumpkin puree, chocolate chips, and lots of warm spices.
I often make my fluffy pumpkin pancakes, but this recipe takes pumpkin pancakes to the next level by adding lots of delicious chocolate chips to the pancake batter. It is a quick and easy batter to make on a lazy weekend morning. These pancakes are super fluffy and soft in texture. They are best served warm as the chocolate chips are then deliciously melted and gooey.
If you love pumpkin for Fall breakfasts, you must try my pumpkin pie overnight oats or these delicious pumpkin banana muffins.
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Why You Will Love These Pumpkin Chocolate Chip Pancakes
- Filled with chocolate – These pancakes have a generous addition of chocolate chips which perfectly compliments the pumpkin and spice flavors.
- Perfectly spiced – The batter has a delicious balance of spices in it ,which includes cinnamon, nutmeg, cloves, and allspice.
- Soft & fluffy – These pancakes have an unbeatable texture that keeps you wanting more.
- Easy to make – This is a simple recipe to follow which doesn’t take long to make.
Ingredient Notes
- All-purpose flour – Flour is the primary ingredient in pancakes. I have not tested this recipe with any substitutes like whole wheat flour or gluten free flour.
- Sugar – Adds a little sweetness to the pancakes and aids in giving them a golden brown color.
- Baking Powder & Baking Soda – this is where all the fluffy magic happens! These active ingredients create the perfect soft, light texture and golden brown color.
- Egg – One large egg is needed for this recipe. If you can’t eat eggs, I’d recommend a flax egg as a substitute.
- Buttermilk – The acidity in buttermilk reacts with the baking soda to help the pancakes rise. It also lends a little bit of tangy flavor that everyone loves!
- Butter – A little melted butter adds tenderness to the pancakes and gives a bit of buttery flavor. If you don’t have butter on hand, melted coconut oil would be a great substitute.
- Pumpkin Puree – You can use my homemade pumpkin puree or buy the canned puree at the grocery store. Just make sure to use pure pumpkin puree instead of pumpkin pie filling.
- Chocolate chips – I love semi-sweet chocolate chips here, but you can use your favorite kind. I think white chocolate chips would make a great variation on this recipe!
- Pumpkin Pie Spice – The combination of ground cinnamon, ground nutmeg, ground cloves, and allspice are the flavors everyone associates with pumpkin.
See recipe card for full ingredient list with quantities.
Pancake Topping Suggestions
- Salted Caramel Sauce
- More chocolate chips!
- Whipped cream
- Chopped nuts
- Fresh fruit
- Maple syrup or honey
- Yogurt
- Powdered sugar
How to Make Pumpkin Chocolate Chip Pancakes
This recipe is easy to follow and is made in just one bowl.
STEP 1: Add the pumpkin puree, buttermilk, egg, and melted butter to a large mixing bowl. Mix together with an electric mixer until well combined.
STEP 2: Add the flour, sugar, baking powder, baking soda and pumpkin pie spice to the bowl with the wet ingredients. Fold together until just combined – it’s okay if there are some lumps.
STEP 3: Fold the chocolate chips into the batter.
STEP 4: Fry each pancake on a griddle or skillet for 2-4 minutes per side. Flip when you begin to see large bubbles popping on the surface of the batter.
Expert Tips
- Don’t over-mix the pancake batter: Over-mixing will cause your pancakes to be flat and dense, so mix your batter together gently until it is just combined.
- Do preheat your pan before adding the pancake batter. This will help the pancakes to cook evenly and have a nice golden color.
- Wait until some small bubbles start to form before flipping: Small bubbles is a good indication that the pancake has cooked well and is ready to flip.
- Choose your favorite chocolate chips: I used semi-sweet chocolate chips, but you can use milk or white chocolate if you prefer.
- Serve them warm: If you want to keep your pancakes warm while you finish cooking, place them on a wire cooling rack set on a baking sheet. Store them in an oven set to 200F until you’re ready to eat.
Storage
Wrap leftover pancakes in paper towels and place them in an airtight container. You can store the in the refrigerator for up to 4 days.
These pancakes will also freeze well. Lay pancakes on a baking sheet to flash freeze for one hour. Then transfer them to a freezer bag or container. Store for up to 3 months.
To reheat, warm in the microwave for 60 seconds or pop them in the toaster.
More pancake recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Pumpkin Chocolate Chip Pancakes
Take your weekend breakfast to the next level with these delicious pumpkin chocolate chip pancakes! They’re easy to make and packed with warm spices and chocolate.
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Ingredients
Instructions
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Add pumpkin puree, buttermilk, egg, and butter to a large mixing bowl. Mix with an electric mixer until well combined.
1 Cup Pumpkin Puree, 1 Cup Buttermilk, 1 Egg, ¼ Cup Butter
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Add the flour, sugar, pumpkin pie spice, baking powder and baking soda to the bowl with the wet ingredients. Fold together with a spatula until just combined. It’s okay if there are lumps in the batter.
2 Cups All-Purpose Flour, 2 Tablespoons Sugar, 2 ¼ teaspoons Pumpkin Pie Spice, 1 teaspoon Baking Soda, 1 teaspoon Baking Powder
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Add the chocolate chips and fold into the batter.
¾ Cup Semi-Sweet Chocolate Chips
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Preheat your griddle or skillet to medium high heat. If you’re using a skillet, add a little butter to fry the pancakes.
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Portion about ½ cup of batter for each pancake. Place the batter on the hot griddle and cook for 3-4 minutes, until large bubbles are popping on the top and the edges begin to look dull. Flip and cook the second side until golden brown.
Notes
- No buttermilk – combine 1 Cup milk with 1 ½ teaspoons of vinegar. Let sit for 5 minutes to sour the milk. This substitution will also work with non-dairy milk (almond, oat, soy)
- No pumpkin pie spice – Combine 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon allspice and ¼ teaspoon ground cloves.
- Make it vegan – replace the single egg with a flax egg.
TIPS:
- Don’t overmix the pancake batter. Overmixing will cause your pancakes to be flat and dense, so mix your batter together gently until it is just combined.
- Do preheat your pan before adding the pancake batter. This will help the pancakes to cook evenly and have a nice golden color.
- Wait until some small bubbles start to form before flipping. Small bubbles are a good indication that the pancake has cooked and is ready to flip.
Storage: Wrap leftover pancakes individually in paper towels. Place them in an airtight container in the refrigerator and store for up to 4 days.
Nutrition
Calories: 264kcalCarbohydrates: 34gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 33mgSodium: 229mgPotassium: 207mgFiber: 3gSugar: 10gVitamin A: 4253IUVitamin C: 1mgCalcium: 80mgIron: 3mg
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