I whipped up Pumpkin Chocolate Chip Pancakes studded with semi-sweet chocolate chips and pumpkin puree, ready in about 20 minutes, and I reveal a surprising pantry swap that might change how you make them.

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I love the way these Pumpkin Chocolate Chip Pancakes sneak pumpkin puree and semisweet chocolate chips into every bite, they taste like fall but not in an over the top way. I like it spiced a little and sweet at the same time, what makes me grin is how quick they come together.

Theyre perfect when you want a simple Fall Breakfast that feels a little indulgent, and yes they become my go to when I need a treat on busy mornings. I wont pretend theyre gourmet, theyre messy honest and totally craveable.

Seriously try them and youll see.

Ingredients

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Pumpkin puree: high in fiber and vitamin A, adds moisture and subtle sweet earthy flavor
All purpose flour: mostly carbs for structure, some gluten protein, gives tender bready texture
Semisweet chocolate chips: sugar and fat, add melty sweet pockets, kinda indulgent treats
Eggs: protein rich, help bind and lift batter, make pancakes fluffy
Brown sugar: sweet with molasses notes, adds moisture and deeper caramel flavor
Pumpkin pie spice: cinnamon forward blend, warms flavor, makes pancakes cozy and spiced
Milk: it adds richness, thins batter, provides calcium and some protein
Butter: fat for flavor and browning, keeps edges crisp and rich

Ingredient Quantities

1 1/2 cups all purpose flour

2 tablespoons brown sugar

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons pumpkin pie spice

1 cup canned pumpkin puree

1 cup milk (whole or 2 percent)

2 large eggs

2 tablespoons melted unsalted butter

1 teaspoon vanilla extract

3/4 cup semisweet chocolate chips

extra butter or oil for cooking

How to Make this

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1. In a medium bowl whisk together the dry stuff: 1 1/2 cups all purpose flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 1 1/2 teaspoons pumpkin pie spice.

2. In another bowl whisk the wet ingredients: 1 cup canned pumpkin puree, 1 cup milk (whole or 2%), 2 large eggs, 2 tablespoons melted unsalted butter and 1 teaspoon vanilla extract until smooth.

3. Pour the wet into the dry and gently stir just until combined. The batter should be a bit lumpy, don’t overmix or you’ll get tough pancakes.

4. Fold in 3/4 cup semisweet chocolate chips, but save a few to sprinkle on top while cooking if you want extra melty chips.

5. Heat a griddle or large nonstick skillet over medium heat (about 375F if you use a thermometer). Brush or wipe with extra butter or oil so it’s lightly greased. A tiny splash of water should dance and evaporate when the pan’s ready.

6. Scoop about 1/4 cup batter per pancake onto the hot griddle. Cook until bubbles form on the surface and edges look set, roughly 2 to 3 minutes.

7. Sprinkle the saved chocolate chips on top now if you like, then flip and cook the other side about 1 to 2 minutes more, until golden and cooked through.

8. Keep finished pancakes warm on a baking sheet in a low oven (about 200F) while you finish the rest, and add more butter or oil to the pan as needed between batches.

9. Serve warm with butter, maple syrup or whipped cream, and maybe a little extra pumpkin spice or chopped nuts. These come together in about 20 minutes, so dig in while they’re hot.

Equipment Needed

1. Two medium bowls (one for the dry stuff, one for the wet stuff)
2. Whisk
3. Measuring cups and spoons (cup sizes, tablespoons and teaspoons)
4. Rubber spatula or wooden spoon for folding and scraping
5. 1/4 cup scoop or a large spoon to portion the batter
6. Griddle or large nonstick skillet
7. Flipping spatula (thin metal or silicone)
8. Baking sheet and ovenproof rack to keep pancakes warm plus a brush or paper towel for greasing the pan

FAQ

Q: How many pancakes does this recipe make and how long do they take to cook? A: Makes about 10 to 12 pancakes when you use a 1/4 cup scoop. Cook 2 to 3 minutes per side over medium heat until bubbles form and edges look set. Youll know theyre done when the centers spring back a little.

Q: Can I use fresh pumpkin instead of canned? A: Yes. Cook and puree the pumpkin first, then drain any excess water so it matches the texture of canned puree. Measure 1 cup after pureeing. Some fresh pumpkins are extra watery so you might need to simmer to thicken.

Q: Can I make the batter ahead or store leftovers? A: Batter can rest 10 to 30 minutes for better rise. You can refrigerate it up to 24 hours but pancakes may lose a bit of fluffiness, add 1/2 teaspoon baking powder before cooking if needed. Leftover pancakes freeze well stacked with parchment between, reheat in toaster oven or microwave.

Q: How do I keep them fluffy and avoid flat or gummy pancakes? A: Don’t overmix the batter, a few lumps are fine. Let it rest, use medium heat so the outside sets without burning, and dont press them while cooking. Also make sure your baking powder is fresh.

Q: Any easy ingredient swaps or dietary changes? A: For dairy free use almond or oat milk and melted coconut oil or vegan butter. For gluten free use a 1 to 1 gluten free flour blend but texture may change. Reduce sugars or use dark chocolate chips if you want them less sweet.

Q: Why does the recipe use both baking powder and baking soda? A: Baking powder gives the main lift while a little baking soda reacts with the pumpkin and helps browning and tenderness. Dont skip both unless you change other ingredients to keep the pancakes from being dense.

Pumpkin Chocolate Chip Pancakes Recipe Substitutions and Variations

All purpose flour → use whole wheat pastry flour 1:1 for a nuttier, still-tender pancake. Or swap for a gluten free 1-to-1 baking blend cup for cup if you need GF.
Milk (whole or 2 percent) → use buttermilk 1:1 for extra tang and lift, keep the 1/2 tsp baking soda so it reacts. Or use unsweetened oat or almond milk 1:1 if you want a dairy free version.
2 large eggs → use flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 minutes) for a vegan binder. Or use 1/4 cup applesauce per egg if you want a sweeter, moist swap.
3/4 cup semisweet chocolate chips → swap with chopped dark chocolate 1:1 for a richer less-sweet bite, or use chopped toasted pecans/walnuts or dried cranberries for texture instead of chocolate.

Pro Tips

1. Let the batter rest for 5 to 10 minutes before cooking. It helps the flour hydrate so the pancakes hold together better and get taller, plus it calms the bubbles so they cook more evenly. If it looks too thick after resting, thin with a tablespoon or two of milk not more.

2. Get your griddle temperature right and stick with it. Medium heat, about 375 F if you use a thermometer, is the sweet spot. Test with a tiny splash of water to see if it dances. If the outsides brown too fast while the middle is still wet, turn the heat down a bit, dont keep cranking it up or you’ll burn the butter.

3. Use a little oil with the butter so the pancakes dont brown too quickly. Wipe a thin film of neutral oil on the pan then add a small pat of butter or a quick brush for flavor. Also save some chips to press on top right before you flip, that way you get melty chips on the surface without them all sinking.

4. Keep finished pancakes warm in a low oven around 200 F on a baking sheet, single layer if you can. If you gotta stack them, slip a sheet of parchment between layers so they dont steam and go soggy. Reheat gently in the oven rather than the microwave if you want them to stay fluffy.

Pumpkin Chocolate Chip Pancakes Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

260

kcal

Equipment: 1. Two medium bowls (one for the dry stuff, one for the wet stuff)
2. Whisk
3. Measuring cups and spoons (cup sizes, tablespoons and teaspoons)
4. Rubber spatula or wooden spoon for folding and scraping
5. 1/4 cup scoop or a large spoon to portion the batter
6. Griddle or large nonstick skillet
7. Flipping spatula (thin metal or silicone)
8. Baking sheet and ovenproof rack to keep pancakes warm plus a brush or paper towel for greasing the pan

Ingredients

1 1/2 cups all purpose flour
2 tablespoons brown sugar
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 cup canned pumpkin puree
1 cup milk (whole or 2 percent)
2 large eggs
2 tablespoons melted unsalted butter
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
extra butter or oil for cooking

Directions

In a medium bowl whisk together the dry stuff: 1 1/2 cups all purpose flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 1 1/2 teaspoons pumpkin pie spice.
In another bowl whisk the wet ingredients: 1 cup canned pumpkin puree, 1 cup milk (whole or 2%), 2 large eggs, 2 tablespoons melted unsalted butter and 1 teaspoon vanilla extract until smooth.
Pour the wet into the dry and gently stir just until combined. The batter should be a bit lumpy, don't overmix or you'll get tough pancakes.
Fold in 3/4 cup semisweet chocolate chips, but save a few to sprinkle on top while cooking if you want extra melty chips.
Heat a griddle or large nonstick skillet over medium heat (about 375F if you use a thermometer). Brush or wipe with extra butter or oil so it's lightly greased. A tiny splash of water should dance and evaporate when the pan's ready.
Scoop about 1/4 cup batter per pancake onto the hot griddle. Cook until bubbles form on the surface and edges look set, roughly 2 to 3 minutes.
Sprinkle the saved chocolate chips on top now if you like, then flip and cook the other side about 1 to 2 minutes more, until golden and cooked through.
Keep finished pancakes warm on a baking sheet in a low oven (about 200F) while you finish the rest, and add more butter or oil to the pan as needed between batches.
Serve warm with butter, maple syrup or whipped cream, and maybe a little extra pumpkin spice or chopped nuts. These come together in about 20 minutes, so dig in while they're hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.