There’s something absolutely magical about waking up to a stack of warm, fluffy pancakes infused with the cozy flavors of fall. This Chocolate Chip Pumpkin Pancakes Recipe blends the rich, earthy sweetness of pumpkin with the irresistible pockets of melted chocolate chips, making every bite a comforting hug on a plate. Whether you’re craving a festive brunch or an indulgent weekend treat, these pancakes are sure to become your new favorite way to celebrate pumpkin season.
Ingredients You’ll Need
Gathering simple but flavorful ingredients is the secret to this delightful pancake recipe. Each item plays a crucial role: from the spices that bring warmth and depth, to the pumpkin puree that adds moisture and a vibrant color, and of course, the chocolate chips that surprise you with sweet bursts in every bite.
- 1 cup all-purpose flour: The base providing structure and tenderness to your pancakes.
- 1 tablespoon granulated sugar: Just enough sweetness to balance pumpkin’s earthiness.
- 1 teaspoon baking powder: Helps your pancakes rise to fluffy perfection.
- 1/2 teaspoon baking soda: Works alongside baking powder for the ideal lift and softness.
- 1/2 teaspoon ground cinnamon: Adds a warm, classic fall spice flavor.
- 1/4 teaspoon ground nutmeg: Brings an aromatic depth that complements the pumpkin.
- 1/4 teaspoon ground ginger: Lends a subtle zing enhancing all the cozy spices.
- 1/4 teaspoon salt: Balances sweetness and boosts the flavor of all ingredients.
- 3/4 cup milk: Provides moisture and tenderness to the batter.
- 1/2 cup pumpkin puree: The star ingredient that gives pancakes their beautiful color and moisture.
- 1 large egg: Binds everything together and adds richness.
- 2 tablespoons unsalted butter, melted: Adds flavor and keeps pancakes moist and tender.
- 1 teaspoon vanilla extract: Elevates the overall flavor with its sweet, floral notes.
- 1/2 cup chocolate chips: For those delightful melty pockets of chocolate in each bite.
How to Make Chocolate Chip Pumpkin Pancakes Recipe
Step 1: Combine Dry Ingredients
Start by whisking together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a large bowl. This ensures all those spices and leavening agents are evenly distributed, which helps your pancakes bake evenly and soak up all the warm flavors.
Step 2: Mix Wet Ingredients
In a separate bowl, stir together the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth. This liquid mixture brings richness, moisture, and that unmistakable pumpkin goodness to the batter.
Step 3: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and gently stir just until combined. It’s important not to overmix here — a few lumps are totally fine and will actually help keep your pancakes light and tender.
Step 4: Fold in Chocolate Chips
Carefully fold in the chocolate chips, making sure they’re evenly spread throughout the batter. These little bursts of melty sweetness are what make this Chocolate Chip Pumpkin Pancakes Recipe an unforgettable treat.
Step 5: Preheat Your Pan
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. A well-heated surface ensures your pancakes develop a gorgeous golden crust without sticking.
Step 6: Cook Pancakes
Pour about 1/4 cup of batter onto the skillet for each pancake, giving them enough space to spread and cook evenly. Cook until you see dry edges and bubbles forming on top, which should take about 2-3 minutes.
Step 7: Flip and Finish Cooking
Flip the pancakes carefully with a spatula and cook for another 2-3 minutes on the other side, until golden brown and cooked through. This step locks in all the flavors and gives the pancakes their perfect texture.
Step 8: Serve Warm and Enjoy
Serve these pancakes hot off the griddle to preserve their fluffy texture and melty chocolate chips. Your kitchen will smell like fall heaven in no time!
How to Serve Chocolate Chip Pumpkin Pancakes Recipe
Garnishes
The right garnishes can elevate your pancakes from delicious to downright decadent. Try topping them with a drizzle of pure maple syrup, a dollop of whipped cream, or even a sprinkle of powdered sugar for that extra touch of sweetness.
Side Dishes
Complement these pancakes with classic breakfast sides like crispy bacon or sausage for savory contrast, or fresh fruit like sliced apples or berries to add a bright, refreshing balance to the meal.
Creative Ways to Present
For a festive fall brunch, stack your pancakes with layers of cream cheese frosting or mascarpone cheese and sprinkle chopped toasted pecans on top. You can even serve them alongside a warm cup of cinnamon spiced coffee or chai latte to complete the seasonal vibe.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers from your Chocolate Chip Pumpkin Pancakes Recipe, store them in an airtight container in the refrigerator for up to 2 days. Place parchment paper between pancakes to avoid sticking.
Freezing
For longer storage, freeze individual pancakes in a single layer on a baking sheet first, then transfer to a resealable freezer bag. These pancakes freeze beautifully and can last up to 2 months in the freezer.
Reheating
Reheat pancakes in a toaster or microwave. Toaster reheating will keep edges crispier, while the microwave is quicker but may make them a little softer. You can also warm them in a skillet over low heat if you prefer.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree works perfectly and is a convenient option, just make sure it’s 100% pumpkin without added spices or sugar.
Can I substitute chocolate chips with something else?
Yes, you can swap chocolate chips for chopped nuts, dried cranberries, or even white chocolate chips depending on your taste preference.
Are these pancakes gluten-free?
Not as written, since this recipe uses all-purpose flour, but you can try a gluten-free all-purpose flour blend to make them suitable for gluten-free diets.
How do I make pancakes fluffier?
Ensuring you don’t overmix the batter and using fresh baking powder help pancakes rise better and become fluffier. Also, be sure your pan is hot enough to create steam inside the batter.
Can I make this recipe dairy-free?
Yes! Substitute milk with your favorite plant-based milk, and replace butter with dairy-free margarine or coconut oil for a delicious dairy-free version.
Final Thoughts
This Chocolate Chip Pumpkin Pancakes Recipe is a little slice of autumn joy that’s perfect any time you crave warm spices, tender pumpkin, and a hint of melted chocolate. Whether you’re cooking for your family, friends, or just treating yourself, these pancakes are sure to fill your kitchen with love and cozy vibes. Don’t wait for the perfect moment — dive into making this recipe today and experience the simple happiness that only a perfect pumpkin pancake can bring!
Print
Chocolate Chip Pumpkin Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
These delicious Chocolate Chip Pumpkin Pancakes combine the warm flavors of pumpkin and autumn spices with sweet, melty chocolate chips for a comforting breakfast treat. Fluffy and rich, they’re easy to make and perfect for fall mornings or any time you crave a cozy, seasonal twist on classic pancakes.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup milk
- 1/2 cup pumpkin puree
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Add-Ins
- 1/2 cup chocolate chips
Instructions
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until thoroughly combined.
- Mix wet ingredients: In another bowl, mix the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
- Combine wet and dry: Gently pour the wet ingredients into the dry ingredients, stirring until combined. Be careful not to overmix; the batter should be slightly lumpy.
- Add chocolate chips: Fold in the chocolate chips gently, ensuring they are evenly distributed throughout the batter.
- Preheat skillet: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- Cook pancakes: Pour approximately 1/4 cup of batter onto the skillet for each pancake.
- Cook first side: Cook until the edges look dry and bubbles start to form on the top of the pancakes, about 2-3 minutes.
- Flip pancakes: Carefully flip the pancakes and cook for an additional 2-3 minutes, or until they are golden brown and cooked through.
- Serve: Serve warm, topped with extra chocolate chips, maple syrup, or whipped cream if desired.
Notes
- Do not overmix the batter to keep pancakes fluffy; some lumps are okay.
- You can substitute milk with any non-dairy milk for a dairy-free option.
- Make sure your skillet is properly preheated to get an even golden crust.
- If you want thicker pancakes, use slightly less milk.
- Leftover pancakes can be refrigerated for up to 2 days or frozen for longer storage.
