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Pumpkin chocolate chip pancakes are the perfect breakfast to have on a crisp fall day as they're loaded with pumpkin, fall spices and chocolate chips.
Even though I've been a little obsessed with pumpkin, I have good reason to be! They are great for breakfasts and desserts, so it's hard not to incorporate them this time of year!
With this pumpkin pancake recipe, the pumpkin flavor is subtle but you know it's there. And of course chocolate chips make every pancake better.
When you think food in October you think pumpkin am I right?
I mentioned in my baked pumpkin donuts recipe, that the popularity of pumpkin seems to be at an all-time high! Shoot, these pancakes are the fourth pumpkin themed recipe I've shared in 6 weeks so I guess I'm part of the problem!
In our family, my wife is all about pancakes, while I am all about waffles. So we definitely pick our battles on which we make over the weekend. However I will admit, it's pretty hard to say no to these pumpkin chocolate chip pancakes, especially when you spread some homemade pumpkin seed butter on them. I guess next I'll have to tackle a pumpkin waffle to see if it can be beat.
When using pumpkin, these pancakes as well as pumpkin lava cake, baked pumpkin donuts, pumpkin rice and pumpkin gnocchi are my go-to recipes.
Jump to:
Ingredient Notes
- All-purpose flour - the base for the pancake batter.
- Baking powder and baking soda - the combination is important in giving that rise you like to see with your pancakes.
- Pumpkin pie spice - you can just buy at the store or make your own, which I prefer.
- Milk - reacts with the baking soda for that all important pancake rise. It also is a necessary liquid to thin out the batter.
- Pumpkin - use puree as it is easier than scooping out from a fresh pumpkin. This is where the pumpkin flavor comes from.
- Eggs - important as it creates the structure needed and adds moisture.
- Maple syrup - not just for adding to the top of the pancakes. It adds sweetness to the batter.
- Butter - by browning the butter, you add some flavor to the pancakes but also use it to cook them.
- Chocolate - chocolate makes everything better.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients. Some variations include:
- I'm a fan of all-purpose flour for these pumpkin chocolate chip pancakes, but if you want to go a little healthier, whole wheat flour works too. Or you could go gluten-free and use oat flour.
- Milk is the main liquid ingredient, but buttermilk is also great and has extra acid to react with the baking soda.
- Pumpkin puree is much easier, but you can scoop out and roast your own pumpkin if you want.
- While I like maple syrup for the sweetness, you can use granulated sugar or light brown sugar.
- I like dark chocolate chips, but milk or semi-sweet chocolate are good substitutes.
Step-by-Step Photos
Add butter to small skillet and cook over medium heat until browned, about 3 minutes. In a large bowl, mix together the dry ingredients.
Whisk together the wet ingredients in a medium bowl before adding to the dry ingredients and mixing until just combined. Stir in the chocolate chips.
Heat a griddle or skillet over medium heat with butter. Drop ¼ cup of batter multiple times and cook for a minute or until bubbles are surfacing. Flip and cook for another minute before repeating with the remaining batter.
FAQs
Add the butter to the skillet over medium heat. Once the butter is melted, it will foam up and then subside.
This is when you watch carefully as lightly browned specks will start to form at the bottom of the pan. You will know the butter is ready when there is a nutty aroma.
Other winter squashes like acorn squash or butternut squash work great. Sweet potatoes are also a good substitute.
Most grocery stores carry pumpkin pie spice these days, but you can always make your own. Check out Taste of Home’s recipe.
In a small bowl, whisk together 4 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves and ½ teaspoon ground nutmeg.
Yes, but you'll need to use 3 different ingredients. Replace the eggs with chia seed eggs. Use a non-dairy milk like almond milk instead of buttermilk. And replace the butter with vegetable oil.
Of course! Transfer the pancakes in a single layer onto a baking sheet lined with parchment.
Place them in the freezer for two hours before transferring to a bag. To heat, place frozen pancakes in an oven or toaster oven until warmed.
Pro Tips/Recipe Notes
- Do not overmix. You want to have some lumps which helps create fluffy pumpkin pancakes.
- Let the batter rest for 15 minutes so the flour absorbs the liquid.
- Use an electric skillet which allows you to make multiple pancakes at a time, but you can use a cast iron skillet as well.
- Wait until bubbles pop and form holes that stay open on the surface of the batter before flipping the pancakes.
- Heat oven to 200°F and place pancakes on a baking sheet to keep warm wan cooking additional pancakes.
Other Breakfast Recipes
If you’ve tried these pumpkin chocolate chip pancakes or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Pumpkin Chocolate Chip Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ cups milk
- 1 cup pumpkin puree
- 2 eggs
- 2 tablespoon maple syrup
- 3 tablespoon browned butter
- 2 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- In a large bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. In a medium bowl, whisk together the milk, pumpkin puree, eggs, maple syrup, butter and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix together until just combined - it's ok if there are lumps. Stir in chocolate chips. Set aside for 10 minutes.
- Heat a large griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about ¼ cup of batter on the griddle. Cook for about 1 minute or bubbles start to surface. Flip and cook the other side for about another minute, or until golden brown. Repeat with the remaining batter.
- Serve warm with butter and maple syrup.
Notes
- Do not overmix. You want to have some lumps which helps create fluffy pumpkin pancakes.
- Let the batter rest for 15 minutes so the flour absorbs the liquid.
- Use an electric skillet which allows you to make multiple pancakes at a time, but you can use a cast iron skillet as well.
- Wait until bubbles pop and form holes that stay open on the surface of the batter before flipping the pancakes.
- Heat oven to 200°F and place pancakes on a baking sheet to keep warm wan cooking additional pancakes.
Chris says
Pumpkin pancakes are awesome this time of year!
Chibuike Okeke says
Wow....This will be very tasty and delicious...
Susie Lindau says
I'm definitely trying your recipe and Flipped it for future use! Love me some pumpkin.
Heather @ A Life In Labor says
These look Heavenly! I can’t wait to make them for my family!
Ashlee Stuart says
These look delicious! I'm going to have to try it out. Pumpking and chocolate are an amazing combination!
EmDeL says
Alright. Made these with maybe a *little* creative liberty on the amount of chocolate chips. And holy cow, these were great. Not only did this make a ton of pancakes, but they were super easy, tons of flavor, and (BONUS) fantastic just being reheated in the microwave for 30 seconds. I usually cover my pancakes in syrup and butter, but I straight up just reheated these and ate them with my hands.
10/10 will make again.
Ryan says
So glad you liked it!