These Pumpkin Chocolate Chip Pancakes are fluffy pancakes that are lightly spiced, loaded with pumpkin, and made extra special with chocolate chips!
Pumpkin Pancake Perfection
If you love pumpkin, crave pancakes and are crazy for chocolate, you’ll fall fast in love with these Pumpkin Chocolate Chip Pancakes. Lightly spiced, fluffy pancakes loaded with pumpkin and semi-sweet chocolate chips. I’m so so excited for y’all to try these!
I absolutely love pumpkin and pumpkin spice for breakfast. My Baked Pumpkin Fritter Bites are a fun fall alternative to your favorite donut shop. Pumpkin Eggnog Waffles are rich and delicately spiced and these Pumpkin Yogurt and Granola Parfaits are a delicious and nutritious way to start a fall day. These pumpkin chocolate chip pancakes were destined to happen and boy are they delish!
Easy and Delicious
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. I couldn’t think of a better way to start a fall day! Falltastic!
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.
Pumpkin Chocolate Chip Pancakes Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- All-purpose flour
- Light brown sugar
- Baking powder
- Pumpkin pie spice
- Milk
- Vanilla extract
- Egg
- Pure pumpkin
- Semi-sweet chocolate chips, divided
Supplies:
- Large mixing bowl
- Whisk
- Griddle pan, stovetop griddle or electric griddle
- Nonstick cooking spray
How to Make Pumpkin Chocolate Chip Pancakes
- 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 pure pumpkin.
- Then fold in 1/2 cup chocolate chips.
- Let batter rest while you heat your griddle to medium heat.
- Spray the griddle with non-stick cooking spray. Using a ladle or 1/4-cup measuring cup, scoop batter onto the 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 200°F warming oven while you cook the rest of the batter.
- Serve warm with maple syrup, if desired.
How to Store Pumpkin Chocolate Chip Pancakes
To store leftover pancakes, let them cool completely. Then stack them in an airtight container or baggie to store in the refrigerator for up to three days.
To freeze leftover pancakes, let them cool completely. Then stack them between sheets of parchment paper and place in a freezer-safe container or in individual freezer-safe baggies. Store in the freezer for up to two months.
To reheat: When ready to eat, place the pancakes in a single layer on a microwave-safe plate and microwave for about 20 seconds (30 seconds from frozen) or until heated through. Or you could reheat them in the oven at 300°F for about 5 minutes (10 minutes from frozen) or until heated through. And my favorites way to reheat pancakes is actually in the toaster. Just pop them in and toast them until slightly crisp on the outside and heated through.
More Pumpkin Recipes
Pumpkin spice and everything nice! When sweater weather approaches, I turn to my collection of the Best Pumpkin Recipes for Fall.
If you make these Pumpkin Chocolate Chip Pancakes, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
Enjoy!
xoxo,
Pumpkin Chocolate Chip Pancakes
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 12
- Category: Breakfast
Description
These Pumpkin Chocolate Chip Pancakes are fluffy pancakes, lightly spiced, loaded with pumpkin, and made extra special with chocolate chips!
Ingredients
- 1 and 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
Instructions
- 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 the 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 200°F warming oven while you cook the rest of the batter.
- Serve warm with maple syrup, if desired.
Is the batter supposed to be thicker than regular pancake batter? I doubled this recipe and they turned out excellent. Perfect for fall and Thanksgiving breakfast.
Hi! Yes, it is slightly thicker with the pumpkin puree. Happy to hear you enjoyed!
I have tried this amazing pumpkin chocolate chip pancakes and i found this recipe really an amazing recipe. Thanks for sharing this recipe with all of us.
I made these this morning and they were delicious! I ended up turning down the heat on my griddle down to around 325 or 300 degrees so I could cook them a little longer without burning the chocolate chips.
I have a really hard time getting pumpkin pancakes done in the middle and not burned on the outside…any tips?
Hi Megan! Try turning down the heat on your burner to give the middle of the pancakes longer to cook all the way through. Hope this helps.
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Hi – no salt or oil in the recipe?
Nope. 🙂 Enjoy!