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This easy pumpkin chocolate chip pancake recipe makes fluffy pumpkin pancakes from scratch. Perfect for a delicious breakfast on a crisp fall morning!
Our Favorite Pumpkin Pancakes
We’ve been making these easy homemade pumpkin pancakes for years. It wouldn’t be fall without them! These fluffy pancakes are full of pumpkin flavor with the perfect amount of spice. You can definitely taste the pumpkin and chocolate flavor, but you don’t taste a lot of spices.
Chocolate chips are non negotiable around here. So I like to serve the pancakes with scrambled eggs and sausage. It’s nice to have a little savory along with the sweet! Try my banana pancakes, eggnog pancakes and chocolate chip pancakes next!
Why you’ll love this family favorite recipe!
Unlike other pumpkin pancake recipes, these pancakes are made without pumpkin pie spice. I only use cinnamon and a pinch of nutmeg, so if you’re not a fan of pumpkin spice, this is the perfect recipe for you!
Table of Contents
Ingredient Notes
Here’s what you need to make the pancakes. Full amounts are in the printable recipe card below.
- Eggs
- All purpose flour
- Pumpkin puree — not pumpkin pie filling
- Brown sugar — adds a touch of sweetness and helps keep the pancakes soft
- Baking powder — to help them rise
- Cinnamon
- Sea salt
- Nutmeg
- Milk — Use 2 percent milk or whole milk for best texture
- Semi sweet chocolate chips — any brand
How to Make Pumpkin Chocolate Chip Pancakes
First, add the eggs to a medium bowl, and beat with a fork until frothy. Then, add the dry ingredients and pumpkin puree.
Pour in the milk, and mix the pancake batter until well combined. Then, add the semi sweet chocolate chips. Dark chocolate chips will also work with this recipe. Mix chocolate chips into the pancake batter. Then, heat a griddle or frying pan over medium heat.
When the pan is nice and hot, add a little butter to the surface. Then, scoop about 1/4 cup of batter onto the hot pan or hot griddle. Cook pancakes until the edges start to firm up and bubbles appear and start to pop. About 3 to 4 minutes. Then, flip the pancakes and cook for another minute or so until the second side is golden brown.
Recipe Tips
To keep a batch of pancakes hot off the griddle warm place on a large baking sheet, cover lightly with aluminum foil, and place in a warm oven (around 200 degrees f) while you finish cooking the batter.
Instead of making a few giant pancakes, I like to keep them small and make a bunch of 2-inch pancakes. This way, we can enjoy pancakes on the weekend and heat the leftovers up for a quick breakfast on weekday mornings. Yum!
Storage and Reheating
Store any leftover pancakes in an airtight container or in a zip top bag in the fridge where they will last for five days. Reheat them in the microwave in thirty second intervals. You can also put them onto a baking sheet and pop them in the oven until they are warm.
Pancake Toppings
These pumpkin pancakes make a great breakfast as they are, but for the perfect fall breakfast, I like to load my pancakes up with toppings.
After you stack the pancakes, add a few pats of butter here and there. Then, drizzle some warm maple syrup or honey over the stack for a little extra sweetness.
We like to add extra chocolate chips over the top, because we just think extra chocolate is always a good thing!
Top them off with colorful fall sprinkles for the best pumpkin pancakes ever!
Top it all off with whipped cream and a little bit of extra nutmeg, and you’re good to go! If you really want to get fancy, drizzle caramel or chocolate syrup over the pancakes, too.
Variation
If you do like a stronger flavor, make pumpkin spice pancakes by adding 1 to 2 teaspoons of pumpkin pie spice and reduce the amount of cinnamon.
Fluffy Pumpkin Chocolate Chip Pancakes
Ingredients
- 2 large eggs
- 2 cups all purpose flour
- 1 cup pumpkin puree
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon sea salt
- ¼ teaspoon nutmeg
- 1½ cups milk whole milk or 2 percent works best.
- 1 cup semi sweet chocolate chips
Instructions
- Add eggs to a large mixing bowl, and whisk with fork until slightly fluffy
- Add pumpkin and dry ingredients, and mix well
- Add milk, and mix until well combined. Batter will be thick
- Stir in chocolate chips
- Drop about 1/4 cup batter to form roughly 2-inch circles onto a hot, greased griddle, and flip when edges are firm and bubbles pop. Cook the second side until golden brown
- Top with butter, maple syrup, honey, whipped cream and more chocolate chips, if desired
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Happy Fall!
These were amazing!!! I used half and half instead of milk and they still turned out perfect. I would definitely make these again!
Thanks so much, Sophia. I’m so glad you liked them!
Delicious Pumpkin Pancakes for a fall breakfast. Thanks so much for sharing your awesome post with us at Full Plate Thursday and come back soon!
Miz Helen
I love pumpkin season! These pancakes look divine!
Pumpkin pancakes are the best! Can’t wait to try this recipe!
I love everything about these, especially the “not too spiced” part! They will be perfect for the weekend!
These pancakes look amazing! I want a big stack right now!
These look like the perfect breakfast!
I’d eat that stack, and then request another stack!
If this isn’t a perfect fall weekend breakfast, then I don’t know know what is!