27 Pumpkin Chocolate Chip Pancakes That’ll Wow Your Breakfast Crowd

There’s nothing like waking up to the smell of pumpkin and warm spices on a crisp fall morning. My love affair with pumpkin chocolate chip pancakes started years ago during a weekend getaway to Vermont. One bite of those fluffy, spice-kissed cakes studded with melty chocolate chips, and I was hooked. Now, it’s become our family’s official weekend breakfast when the leaves start turning. The best part? These pancakes are ridiculously easy to make – just one bowl and about 25 minutes from mixing bowl to plate. That perfect balance of cozy pumpkin flavor and rich chocolate makes them disappear faster than you can say “seconds please!”

Why You’ll Love These Pumpkin Chocolate Chip Pancakes

Listen, I don’t mess around when it comes to weekend breakfasts – these pumpkin chocolate chip pancakes are guaranteed to become your new autumn obsession. Here’s why:

• The texture is absolute perfection – fluffy as a cloud with crispy golden edges that just beg to be drizzled with syrup
• They taste like autumn in every bite, with warm cinnamon, ginger, and nutmeg dancing with sweet pumpkin and melty chocolate
• Super simple to whip up (even when you’re half-awake!) with pantry staples and one mixing bowl
• Total kid magnet – my nieces call them “pumpkin chocolate chip happiness cakes” which honestly sums it up perfectly
• Makes your whole kitchen smell like a pumpkin spice candle (but way tastier)

Trust me, once you try this recipe, you’ll be making it on repeat all season long.

Ingredients for Pumpkin Chocolate Chip Pancakes

Here’s everything you’ll need to make the most irresistible pumpkin chocolate chip pancakes – I’m pretty obsessive about measuring these ingredients just right for perfect results every time:

• 1 cup all-purpose flour (spooned and leveled – no packing it down!)
• 1 tablespoon granulated sugar (the sweetness that makes the spices sing)
• 2 teaspoons baking powder (our fluffy-maker)
• 1/2 teaspoon cinnamon (plus an extra pinch because why not?)
• 1/4 teaspoon each: nutmeg and ginger (the spice dream team)
• 1/2 teaspoon salt (balances all the sweetness)
• 3/4 cup whole milk (room temp works best)
• 1/2 cup pure pumpkin puree (canned – NOT pie filling!)
• 1 large egg (straight from the fridge is fine)
• 2 tablespoons melted unsalted butter (cooled slightly)
• 1/2 cup semi-sweet chocolate chips (I sometimes sneak in an extra tablespoon…)

Pro tip: I always keep canned pumpkin and chocolate chips stocked from September through November – pancake emergencies happen!

Equipment You’ll Need

Before we get mixing, let’s gather our kitchen tools – nothing fancy, just basics that help make these pancakes perfect:

• 2 mixing bowls (one for dry, one for wet ingredients)
• A trusty whisk (my grandma’s old wire one works best)
• Large skillet or griddle (cast iron gives the best golden crust)
• Measuring cups and spoons
• Spatula (for those perfect flips!)

That’s it – no stand mixers or fancy gadgets required here!

How to Make Pumpkin Chocolate Chip Pancakes

Okay, let’s get to the fun part – making these pumpkin chocolate chip pancakes! I promise it’s easier than you think, but there are a few key steps that make all the difference between good pancakes and “oh-my-gosh-can-I-have-these-every-day” pancakes. Follow along carefully!

Mixing the Dry Ingredients

First things first – grab your biggest mixing bowl and let’s tackle the dry ingredients. This is where the magic starts! I whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt until they’re completely combined. And I mean REALLY whisk – you want those spices and leavening agents distributed evenly throughout the flour.

Here’s my secret: I actually whisk everything together twice. After the first mix, I let the bowl sit for 30 seconds (perfect time to grab the wet ingredients), then give it one more good whisk. This guarantees no pockets of baking powder or spices hiding anywhere. Trust me, it makes a difference in every bite!

Preparing the Wet Ingredients

Now for the wet stuff! In a separate bowl (yes, separate – don’t be tempted to skip this step), I mix the milk, pumpkin puree, egg, and melted butter. The key here is making sure everything is well blended but not overmixed. I use a fork and stir just until the pumpkin is fully incorporated and there are no streaks of egg white.

Pro tip: If your butter is too hot, it might start cooking the egg when you mix – oops! I melt mine and let it cool for about 2 minutes before adding. Room temperature milk helps everything combine smoothly too.

Combining the Batter

Time to bring it all together! I pour the wet ingredients into the dry ingredients and use a rubber spatula to gently fold them together. The batter should be thick but still lumpy – that’s exactly what we want! Overmixing makes tough pancakes, and nobody wants that.

When there are just a few streaks of flour remaining, I sprinkle in the chocolate chips and give it maybe 2-3 more folds. The batter will continue mixing as the chocolate chips distribute – no need to overdo it. Perfect batter should look like thick pumpkin soup with chocolate chip islands floating around!

Cooking the Pancakes

Now for the best part – cooking! I heat my griddle or skillet over medium heat (about 325°F if you’re using an electric griddle) and wait until a drop of water sizzles when flicked onto the surface. Then I pour about 1/4 cup batter per pancake – they spread a little, so leave some space between them.

The telltale sign they’re ready to flip? When bubbles form on the surface and the edges look set, about 2-3 minutes. I peek underneath with my spatula to check for that perfect golden brown color before flipping. Another 1-2 minutes on the second side, and voila – pumpkin chocolate chip perfection!

One last tip: keep finished pancakes warm in a 200°F oven while you cook the rest. That way everyone gets hot, fluffy pancakes at the same time. Now go grab that maple syrup – breakfast is served!

Expert Tips for Perfect Pumpkin Chocolate Chip Pancakes

After making these pumpkin chocolate chip pancakes more times than I can count, I’ve picked up some tricks that take them from good to “please-marry-me” amazing. First, letting the batter rest for 5-10 minutes after mixing makes ALL the difference – it gives the flour time to hydrate and results in fluffier pancakes. If your batter seems too thick, don’t panic! Just add a splash more milk until it pours nicely.

Heat control is everything. Too hot and the chocolate burns before the center cooks; too low and you lose those gorgeous golden edges. I keep a test pancake going – the first one always tells me if I need to adjust the temp. And here’s my golden flipping rule: wait until the bubbles pop and stay open before making your move. One confident flip is all you need – no peeking!

Bonus trick: for extra chocolate in every bite, press a few additional chips onto the wet batter right after pouring. They’ll melt into gooey perfection as the pancakes cook. You’re welcome!

Serving Suggestions for Pumpkin Chocolate Chip Pancakes

Now that you’ve made these glorious pumpkin chocolate chip pancakes, let’s talk toppings! I always serve mine with warm maple syrup – the real stuff, none of that fake syrup nonsense. The way it cascades over those melty chocolate chips? Pure breakfast bliss.

For special occasions, I’ll add a dollop of freshly whipped cream and a sprinkle of cinnamon. In the fall, sliced apples or pears sautéed with a bit of butter and brown sugar make the perfect seasonal topping. And if you’re feeling extra indulgent (like I usually am), drizzle some caramel sauce over the top – it pairs beautifully with the pumpkin spices. Breakfast just became dessert!

Storage and Reheating Instructions

Leftover pumpkin chocolate chip pancakes? No problem! Let them cool completely, then store in an airtight container with parchment between layers to prevent sticking. They’ll keep in the fridge for 3 days or freeze beautifully for up to 2 months. To reheat, pop them in the toaster straight from frozen (my favorite method!) or warm gently in a 300°F oven until heated through. The chocolate stays melty and the texture stays perfect!

Pumpkin Chocolate Chip Pancakes FAQ

I get so many questions about these pumpkin chocolate chip pancakes – here are the answers to everything you might wonder!

Can I make substitutions?

Absolutely! While I love the original recipe, you can swap whole wheat flour for half the all-purpose flour (the texture stays great). Dairy-free milk works fine – I’ve used almond milk with perfect results. Just avoid pie filling instead of pumpkin puree; it’s too sweet and changes the texture completely.

How do I freeze these pancakes?

These freeze like a dream! Cool them completely, then layer between parchment paper in freezer bags. They’ll keep for 2 months. To reheat, pop straight into the toaster – no thawing needed! The chocolate gets all melty again, just like fresh.

Can I double the batch?

Please do! This recipe doubles beautifully. Just whisk the dry ingredients in a bigger bowl and mix the wet ingredients separately before combining. You might need to cook in batches depending on your griddle size. More pancakes = more happiness!

What about vegan options?

Easy peasy! Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), plant-based milk, and vegan chocolate chips. The pancakes might spread a tad more, but the flavor is still amazing. Coconut oil works instead of butter too.

Help! My pancakes are…

Too dense? Probably overmixed the batter – next time, fold gently until just combined.
Too flat? Check your baking powder’s freshness – it loses potency over time.
Burning? Lower your heat – these need medium, not high heat.
Sticking? Make sure your pan/griddle is properly preheated and lightly greased.

Nutritional Information

Just a heads up – these nutrition estimates for our pumpkin chocolate chip pancakes can vary based on your exact ingredients and how generous you are with those chocolate chips (no judgment here!). I always recommend checking your specific product labels if you’re tracking closely. What matters most is enjoying every delicious bite!

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