Name: Pumpkin Chocolate Chip Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 1 large egg; 3/4 cup milk (or dairy-free alternative); 2 tablespoons melted butter (or dairy-free butter); 1 teaspoon vanilla extract; 1/4 cup mini chocolate chips

These light and fluffy pancakes are infused with the rich flavor of pumpkin and a touch of cinnamon, paired with sweet chocolate chips for an irresistible breakfast treat. I love making these on cozy mornings or whenever I want a fall-inspired brunch that feels indulgent yet comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup pumpkin puree

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 large egg

3/4 cup milk (or dairy-free alternative)

2 tablespoons melted butter (or dairy-free butter)

1 teaspoon vanilla extract

1/4 cup mini chocolate chips

Directions

I whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl.

In another bowl, I mix the pumpkin puree, egg, milk, melted butter, and vanilla extract until smooth.

Then I add the wet ingredients to the dry ingredients, mixing just until combined. If the batter is too thick, I add a splash more milk.

I gently fold in the mini chocolate chips.

I heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.

Using about 1/4 cup of batter per pancake, I cook each for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.

I serve them warm with extra chocolate chips, maple syrup, or whipped cream.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Servings: 4 servings

Kcal: 200 kcal per serving

Variations

I sometimes swap the mini chocolate chips for white chocolate or chopped nuts for a different twist. For added spice, I add a pinch of cloves or ginger. To make it vegan, I use a flax egg and plant-based milk and butter.

Storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the microwave for about 20 seconds or warm them in a skillet over low heat. They also freeze well—I layer them between parchment paper and freeze for up to 2 months.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

I don’t recommend it because pumpkin pie filling contains added sugars and spices that can throw off the flavor and texture.

Can I make these pancakes gluten-free?

Yes, I just substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for best results.

What’s the best way to keep pancakes warm while I finish cooking the batch?

I place them on a baking sheet in a 200°F oven to keep them warm until all the pancakes are ready to serve.

Can I add other mix-ins besides chocolate chips?

Absolutely, I sometimes mix in chopped nuts, dried cranberries, or even swirl in a bit of cream cheese for a decadent twist.

How do I know when to flip the pancakes?

I look for small bubbles forming on the surface and the edges starting to look set—that’s when I flip them.

Conclusion

These pumpkin chocolate chip pancakes are a cozy, delicious way to enjoy the flavors of fall anytime. I make them often because they’re quick, easy, and always a hit at the table. Whether I’m making breakfast for my family or treating myself on a quiet morning, this recipe never disappoints.

Pumpkin Chocolate Chip Pancakes