Pumpkin Chocolate Chip Pancakes
Pumpkin chocolate chip pancakes will remind you of those enormous pumpkin muffins you can find at specialty bakeries in the fall. Luckily, you can enjoy pumpkin pancakes all year long!
Is there any better cool weather flavor combination than pumpkin spice and chocolate? Pumpkin spiced baked goods are a fall tradition, and these pumpkin chocolate chip pancakes will give you warm feelings on a dreary day.
About these pumpkin chocolate chip pancakes
One taste and you’ll see what all the pumpkin spice fuss is about! These are a chocolatey twist on our traditional pumpkin pancakes, and they’re perfect with some extra chocolate syrup and a pumpkin spice hot cocoa on the side.
The cinnamon, allspice, nutmeg, and ginger meld together in these thick and tender pancakes like no other. It’s truly delicious.
And the chocolate chips add just the right amount of sweetness to make those spices pop! You can use regular chocolate chips for a big chocolate flavor, or use mini chocolate chips for just a hint of the good stuff in each bite. Dark chocolate chips, semi sweet, or milk chocolate, that’s also up to you!
With real pumpkin puree in every bite, you can feel good knowing that your pancakes are made with wholesome ingredients. As a bonus, pumpkin is packed with a ton of vitamin A.
Did you know? Pumpkin is a fruit, not a vegetable! Read more if you’re interested.
Or maybe a lot of chocolate chips atop a mountain of whipped cream. No judgment here!
However you top them, these pancakes are sure to be totally unforgettable!
What you need
- Pancake Basics: You’ll need the standard building blocks of fluffy pancakes! Open your pantry (or walk into it, if you’re one of the lucky ones!), and grab all-purpose flour, baking powder, baking soda, vanilla extract and salt. You’ll also need milk, eggs, and butter from your fridge.
- Warm, delicious spices: This recipe uses cinnamon, allspice, ginger, and nutmeg. You can also use pumpkin pie spice if you have it on hand. Substitute 2 3/4 teaspoon pumpkin pie spice in place of all the spices.
- Pumpkin: Make sure to grab a can of pure pumpkin puree and not pumpkin pie filling, which contains other ingredients.
- Chocolate Chips: We love semisweet or dark chocolate chips, but milk chocolate is fine too. Mini chocolate chips are fun!
How to make them
In a large mixing bowl, whisk together pumpkin puree, milk, eggs, brown sugar, oil, and vanilla.
On top of the wet ingredients, add flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt. Gently toss dry ingredients together before stirring into wet ingredients.
Stir until smooth, but don’t overmix.
Fold in chocolate chips if desired, or sprinkle them on after you pour the batter on the griddle for a more uniform distribution.
Cook over medium heat until bubbles appear and edges appear dry, about 3-4 minutes per side.
Tip! This is a fairly thick batter, so you may have to turn your heat down to medium-low if they are getting done too quickly on the outside and not cooking through to the middle.
How to make these pancakes your own
- Pumpkin chocolate chip pancakes are amazing with many varieties of chips–try vanilla, dark chocolate, milk chocolate, or semi-sweet, or mix it up and mix those chips!
- These pancakes taste great with a vanilla cream cheese frosting. For a fun presentation, layer your pancakes with cream cheese frosting and top with a maple syrup and a few extra chocolate chips.
- If you’re trying to reduce sugar, you can skip the chocolate chips altogether.
- To make a healthier version of these pancakes, swap out the all-purpose flour for almond flour or whole wheat flour. Keep in mind the texture may change slightly. Or try our healthy pumpkin pancakes.
- This batter makes amazing waffles! Just pour it right into your waffle maker.
Make Ahead Ideas
While these pancakes are not difficult to make, they do have a lot of spices. You can mix the dry ingredients together the day before.
Store leftover pancakes in the refrigerator for up to four days. They also freeze well and can be kept frozen for up to two months. Keep pancakes separated by parchment paper so that they don’t stick together.
Reheat on a griddle or a frying pan on the stove over medium low heat or in the microwave for 20-30 seconds.
More fall inspired breakfast recipes
- Apple Cider Donuts
- Pumpkin Pie Smoothie
- Pumpkin Spice Donuts
- Apple French Toast Casserole
- Apple Cider Mimosa
Get the Recipe: Pumpkin Chocolate Chip Pancakes
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1 ½ cup milk
- 2 large eggs
- 1/4 cup brown sugar
- 2 tablespoons oil or melted butter
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon (see note)
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- In a large mixing bowl, whisk together pumpkin puree, milk, eggs, brown sugar, oil, and vanilla.
- On top of wet ingredients, add flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt. Gently toss dry ingredients together before stirring into wet ingredients. Stir until smooth, but don’t overmix. Fold in chocolate chips (see note).
- Heat a griddle over medium heat. If desired, butter or oil the pan. Scoop batter by about 1/4-cup portions onto heated pan. Cook until bubbles appear and pancakes start to look dry around the edges, 3-4 minutes. Flip and cook for another 2-3 minutes or until golden brown and cooked through. Repeat with remaining batter. Serve immediately.
- This is a fairly thick batter, so you may have to turn your heat down to medium-low if they are getting done too quickly on the outside and not cooking through to the middle.
- If you want a more uniform distribution of chocolate chips, you can sprinkle them onto each pancake after you pour the batter on the griddle (before flipping).
- If desired, you can use pumpkin pie spice if you have it on hand. Use 2 3/4 teaspoon pumpkin pie spice and omit the cinnamon, allspice, ginger, and nutmeg.
- Store leftover pancakes in the refrigerator for up to four days. They also freeze well and can be kept frozen for up to two months. Keep pancakes separated by parchment paper so that they don’t stick together.