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These homemade pumpkin chocolate chip pancakes are thick, moist and flavored with those iconic fall spices we all know and love. Start off your fall mornings with a large stack of these pumpkin pancakes.
Ok, when was the last time that you had a truly phenomenal, omg-these-are-so-good pancakes? Hard to remember?
These homemade pumpkin pancakes are just that. They are a comforting breakfast during those cooler months or anytime of the year when you need a pumpkin pick-me-up.
Face it— pancakes are better than waffles. There’s really no contest. We make them almost every weekend as a tradition. Pancakes are so versatile that you never get bored of them.
Pumpkin Chocolate Chip Pancake Ingredients
These pumpkin chocolate chip pancakes are made with the basic pancake ingredients plus a few fall staples.
- Flour: Use all-purpose flour for the base of these pancakes.
- Baking Powder & Baking Soda: These leaveners are what are going to help lift the pancakes.
- Cinnamon & Pumpkin Pie Spice: These are the classic fall flavors and pumpkin's favorite spices.
- Pumpkin Puree: We're using an entire 15-ounce can of pure pumpkin puree. Don't mistake it with pumpkin pie filling.
- Brown Sugar: I find that the slight molasses flavor from brown sugar pairs better with pumpkin over granulated sugar.
- Egg: Helps bind the pancakes together.
- Butter: Adds moisture and flavor.
- Milk: The more fat % the richer the pancakes will be. But you can use 1% or 2%. I have substituted regular milk with almond and oat milk,.
- Chocolate Chips: I used semi-sweet chocolate chips but any type of chocolate chips would work.
How To Make Pumpkin Chocolate Chip Pancakes
These pumpkin chocolate chip pancakes come together quickly so you'll have breakfast on the table in no time for the family.
- Combine the Dry Ingredients: Whisk together the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.
- Whisk Together Wet Ingredients: Whisk together the butter, sugar, egg, vanilla extract, pumpkin puree, and milk until no lumps remain.
- Combine the Wet & Dry Ingredients: Make a well in the dry ingredients and whisk in the wet ingredients.
- Heat a Skillet: Over medium heat, warm up a skillet and coat with butter. You want the skillet to be very hot so give it about 2 minutes to heat up.
- Cook the Pancakes: Scoop ¼ cup of pancake batter onto the skillet. Cook on for a 2-3 minutes until the edges are dry and bubbles form. Flip and cook until cooked through. Repeat until the batter is gone.
Tips To Perfect Pumpkin Pancakes
Incorporating pumpkin in recipes can be tricky. It has a tendency to create a dense texture. It changes the moisture, tenderness, and texture. Follow these tips for the perfect pumpkin pancakes!
- Follow the Recipe: Make sure you follow the recipe exactly as it's written below. Even the slightest change in ingredients or measurements can completely change the pancakes.
- Avoid Overmixing: Once you combine the wet and dry ingredients, whisk until combined, nothing more. Whisking too much will produce a dense pancake.
- Hot Skillet: Make sure the skillet is HOT before adding the pancake batter. You want the pancake to immediately start cooking as soon as it hits the pan.
And now? It's your turn to make these pumpkin pancakes for breakfast or brunch. Heck, brinner is a an option too!
More Recipes To Try
Pumpkin Chocolate Chip Pancakes
These homemade pumpkin chocolate chip pancakes are thick, moist and flavored with those iconic fall spices we all know and love. Start off your fall mornings with a large stack of these pumpkin pancakes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 14 pancakes
- Category: Breakfast
Ingredients
- 2 and ½ cups all-purpose flour
- 2 and ½ teaspoons baking powder
- 1 and ¼ teaspoons baking soda
- ¼ teaspoon salt
- 2 and ½ teaspoons ground cinnamon
- 1 and ½ teaspoons pumpkin pie spice
- 4 Tablespoons unsalted butter, melted
- ⅓ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 and ¾ cups milk
- ¾ cup semi-sweet chocolate chips
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
- In another bowl, whisk together the butter, brown sugar, egg, vanilla, pumpkin puree, and milk until no lumps remain.
- Pour the wet ingredients into the dry ingredients and whisk together gently. The batter will be very thick. Gently stir in the chocolate chips, if using.
- Heat a skillet or griddle over medium heat and coat generously with butter. Once very hot, spoon ¼ cup of batter onto the skillet. Cook until the edges look dry and bubbles start to form, about 2 minutes. Flip and cook on the other side until cooked through, about 2-3 more minutes. Coat the skillet or griddle between each batch of pancakes.
- Keep pancakes warm in a preheated 200°F until all pancakes are cooked. Serve immediately with your favorite toppings.
Notes
- Make Ahead & Freezing Instructions: Pancakes stay fresh in the refrigerator for up to 5 days. Pancakes can be frozen for up to 3 months. Thaw overnight in the refrigerator.
- Butter: You can also substitute coconut oil.
- Milk: Any type of milk works for this recipe. I normally use either whole milk, oat milk or almond milk.
- Pumpkin Puree: Make sure you get pure pumpkin puree, not pumpkin pie filling. If using fresh pumpkin puree, make sure there are no chunks.
Dawn Isbell
These are hands down the Best pancakes I have made! Even as a gluten free eater, swapping out gluten free flour , Christina’s recipes are amazing and delicious! My husband does not like GF foods and he loved this! Serious taste test! I am continuing to add more recipes from here to my list.
Christina
Yay! I'm so glad you loved them!