Pumpkin Chocolate Chip Pancakes are easy homemade pumpkin pancakes filled with chocolate chips. This easy pumpkin pancake recipe makes a delicious breakfast perfect for a crisp fall morning!
We've been making easy pumpkin pancakes from scratch for years. These fluffy pancakes are full of pumpkin flavor with the perfect amount of spice. They're the absolute best pancakes for the fall season!
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 pumpkin pancakes recipe for you!
You can definitely taste the pumpkin and chocolate flavor, but you don't taste a lot of spices.
However, 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.
You only need a few simple ingredients and one bowl to make chocolate chip pumpkin pancakes. You can find them in your grocery store or online.
- All purpose flour
- Pumpkin puree -- not pumpkin pie filling
- Brown sugar
- Baking powder
- Sea salt
- Milk -- Use 2 percent milk or whole milk for best texture
- Semi sweet chocolate chips
How to Make Pumpkin Pancakes with Chocolate Chips
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 ¼ 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.
Pro tip -- 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!
Because these pumpkin pancakes are small, you can stack them up pretty high without feeling stuffed.
How to Store and Reheat
Store any leftover pancakes in an airtight container or in a zip top bag in the fridge where they will last for five days.
To reheat these flavorful pumpkin pancakes, 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.
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.
Pumpkin Chocolate Chip Pancakes Recipe
- 2 eggs
- 2 cups all purpose flour
- 1 cup pumpkin puree
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons cinnamon
- 1 teaspoon sea salt
- ¼ teaspoon nutmeg
- 1½ cups milk
- 1 cup semi sweet chocolate chips
- 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 ¼ 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 chocolate chips, if desired
Nutrition information is estimated. Please do your own calculation to fit special diets.
I hope you'll whip up a batch of these delicious pumpkin chocolate chip pancakes this weekend! Serve them with a hot cup of coffee, and you've got yourself the perfect breakfast!
If you do make these fluffy pumpkin pancakes, please leave a comment and star rating below!
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