Pumpkin Chocolate Chip Pancakes

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!

• Easy Pumpkin Spice Waffles
• Pumpkin Spice Muffins
• Pumpkin Chocolate Chip Cookies
• Savory Pumpkin Soup

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

Published by Dee

Thick, fluffy pumpkin chocolate chip pancakes are lightly spiced and perfect for a fall weekend breakfast or brunch 

5 from 3 votes

Print Recipe Pin Recipe Rate this Recipe

Cook ModePrevent your screen from going dark

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Breakfast

Cuisine American

Servings 24

Calories 101 kcal

Ingredients

  

1x2x3x

• 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
• 1 ½ 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

Makes approximately 24 2-inch pancakes

Nutrition

Calories: 101kcalCarbohydrates: 14gProtein: 2gFat: 3gSaturated Fat: 1gCholesterol: 15mgSodium: 111mgPotassium: 134mgFiber: 1gSugar: 4gVitamin A: 1625IUVitamin C: 0.4mgCalcium: 45mgIron: 1.2mg

Keyword chocolate chips, pancakes, pumpkin

Show me your dish on Instagram!Mention @meatloafandmelodrama or tag #meatloafandmelodrama!

I hope you’ll whip up a batch of these delicious pumpkin chocolate chip pancakes this weekend!

Happy Fall!