Pumpkin Chocolate Chip Pancakes are thick, fluffy and not heavily spiced. Perfect for a weekend fall breakfast or brunch and easy to reheat during the week!
‘Tis the season for all things pumpkin — yea! I think this calls for a little celebration, don’t you? So today, I’m sharing an easy recipe for pumpkin pancakes with chocolate chips.
These pancakes are nice and thick and perfect for breakfast or brunch on fall weekends. You can definitely taste the pumpkin, but you don’t taste a lot of spice. I only use cinnamon and a pinch of nutmeg, so if you’re not a fan of pumpkin spice, like the Hubs, this is the pumpkin pancake recipe for you!
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!
We’ve been making pumpkin pancakes in the fall forever. In fact, I have a similar recipe for pumpkin chip pancakes, that I’ve tweaked a little bit, and this is the result.
If you like pumpkin as much as we do, I’ve got a few more easy pumpkin recipes for ya!
Because these pumpkin pancakes are small, you can stack them up pretty high without feeling stuffed. We like to add extra chocolate chips over the top, because we just think extra chocolate is always a good thing!
Except the Hubs. He’s not a chocolate lover, but we love him anyway!
After you stack the pancakes, add a few pats of butter here and there. Then, drizzle some maple syrup or honey over the stack for a little extra sweetness.
Top it all off with whipped cream and a little bit of extra nutmeg, and you’re good to go!
Recipe for Pumpkin Chocolate Chip Pancakes
Pumpkin Chocolate Chip Pancakes
Ingredients
- 2 eggs
- 2 cups all purpose flour
- 1 cup pumpkin puree
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon sea salt
- 1/4 teaspoon nutmeg
- 1 1/2 cups milk
- 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
- Top with butter, maple syrup, honey, whipped cream and chocolate chips, if desired
Notes
Nutrition
I hope you’ll whip up a batch of these delicious pumpkin chocolate chip pancakes this weekend!
Happy Fall!
Des @ Life's Ambrosia says
If this isn’t a perfect fall weekend breakfast, then I don’t know know what is!
Renee - Kudos Kitchen says
I’d eat that stack, and then request another stack!
Jocelyn (Grandbaby Cakes) says
These look like the perfect breakfast!
Amy @ Little Dairy on the Prairie says
These pancakes look amazing! I want a big stack right now!
Patricia @ Grab a Plate says
I love everything about these, especially the “not too spiced” part! They will be perfect for the weekend!
Catalina @ Peas & Peonies says
Pumpkin pancakes are the best! Can’t wait to try this recipe!
Abeer says
I love pumpkin season! These pancakes look divine!
Miz Helen says
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
Sophia says
These were amazing!!! I used half and half instead of milk and they still turned out perfect. I would definitely make these again!
Dee says
Thanks so much, Sophia. I’m so glad you liked them!