Happy National Pancake Day! These fluffy pancakes are lightly spiced, loaded with pumpkin, and made extra special with chocolate chips!
Happy Fall, Y’all! With this past Tuesday being the first official day of fall and today being National Pancake Day, these pumpkin chocolate chip pancakes were destined to happen and boy are they delish!
I couldn’t think of a better way to start a fall day! Fluffy pancakes that are lightly spiced, loaded with pumpkin, and made extra special with a little chocolate all throughout! Falltastic!
You can have these beauties ready for breakfast in just 20 minutes and you might as well make a double batch because they’re gonna disappear fast!
The pumpkin and chocolate combo is out of this world wonderful! It just might rival my love for the good ol’ combo of chocolate and peanut butter. 😉
I’m so so excited for y’all to try these! If you love pumpkin, crave pancakes and are crazy for chocolate, like I am, you’ll fall fast in love with these.
These fluffy pancakes are lightly spiced, loaded with pumpkin, and made extra special with chocolate chips!
- 1–1/2 cups all-purpose flour
- 1/4 cup light brown sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 cup milk
- 1 teaspoon vanilla
- 1 large egg
- 1 cup pure pumpkin
- 1 cup semi-sweet chocolate chips, divided
- In a large bowl, whisk together the flour, brown sugar, baking powder, and pumpkin pie spice. In a separate bowl, whisk together the milk, vanilla and egg. Add the milk mixture to the flour mixture and stir until just combined. Fold in the pumpkin and then 1/2 cup chocolate chips. Let batter rest while you heat your griddle to medium heat.
- Spray the griddle with cooking spray. Using a ladle or 1/4-cup measuring cup, scoop batter onto heated griddle. Sprinkle the batter of each pancake with a few more chocolate chips. Cook until batter starts to bubble a bit on top and the bottom is evenly browned. Flip and cook until both sides are lightly browned and chocolate is melting. Remove to a baking sheet and put the baking sheet in a warm oven while you cook the rest of the batter.
- Serve warm with maple syrup, if desired. Store in a resealable baggie in the refrigerator and reheat in the toaster like you would when you toast bread.
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!