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
Thick, fluffy pumpkin chocolate chip pancakes are lightly spiced and perfect for a fall weekend breakfast or brunch
- 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
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
Makes approximately 24 2-inch pancakes
I hope you’ll whip up a batch of these delicious pumpkin chocolate chip pancakes this weekend!