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
Scale
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.
