If you’re looking for a cozy, swoon-worthy breakfast that perfectly marries seasonal warmth with a touch of indulgence, this Pumpkin Chocolate Chip Pancakes Recipe is absolutely the one to try. Fluffy, spiced pancakes dotted with melty mini chocolate chips and infused with real pumpkin puree make every bite a comforting escape. Whether it’s a weekend brunch or a special holiday morning, these pancakes bring a delightful mix of sweet, spice, and everything nice that makes mornings feel extraordinary.
Ingredients You’ll Need
Gathering ingredients for this Pumpkin Chocolate Chip Pancakes Recipe is as easy as smiling on a crisp fall day. Every component has a role in creating pancakes that are tender, flavorful, and bursting with seasonal charm, from the aromatic spices to the creamy pumpkin and gooey chocolate chips.
- 2 cups pancake mix: The base for fluffy, perfectly structured pancakes without the fuss of starting from scratch.
- 1 tsp. cinnamon: Adds warm, sweet spice that evokes the essence of autumn.
- 1/4 tsp. nutmeg: A subtle, nutty note that deepens the overall flavor profile.
- 1/4 tsp. cloves: Provides a gentle, aromatic hint that complements the pumpkin beautifully.
- 1/2 cup 100% canned pumpkin puree: Brings moisture, vibrant color, and that signature pumpkin goodness.
- 2 large eggs: Help bind the batter and add structure and richness.
- 3 Tbsp. vegetable oil: Keeps the pancakes tender and prevents sticking while cooking.
- 1/4 cup brown sugar: Enhances sweetness with a hint of molasses depth that pairs wonderfully with pumpkin.
- 1 1/4 cup whole milk: Ensures the batter is smooth and yields fluffy pancakes with a tender crumb.
- 1/2 cup mini chocolate chips: Little pockets of melty chocolate that elevate each bite into something special.
How to Make Pumpkin Chocolate Chip Pancakes Recipe
Step 1: Mix the Dry Ingredients
Start by combining the pancake mix with cinnamon, nutmeg, and cloves in a large bowl. This step is key for even spice distribution, setting a fantastic flavor foundation that will infuse every bite with wholesome autumn warmth.
Step 2: Whisk Together the Wet Ingredients
In a separate bowl, whisk together pumpkin puree, vegetable oil, eggs, brown sugar, and whole milk until the mixture is completely smooth and beautifully combined. This wet blend brings moisture, sweetness, and richness that complement the spices perfectly.
Step 3: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry spice and pancake mix mixture. Gently stir just until moistened—avoid overmixing to keep these pancakes delightfully light and fluffy rather than tough or gummy.
Step 4: Fold in the Mini Chocolate Chips
Carefully fold in the mini chocolate chips so they’re evenly scattered throughout the batter. The chips will create lovely little pockets of melted chocolate as you cook, making these pancakes absolutely irresistible.
Step 5: Preheat Your Griddle and Cook
Heat a griddle or nonstick skillet over medium heat and lightly grease it with baking spray. Spoon about 1/4 cupfuls of batter onto the surface, spaced well apart. Watch for tiny bubbles to form and pop on the top, then check that the bottoms have turned a gorgeous golden brown—this usually takes around 2 to 3 minutes.
Step 6: Flip and Cook the Other Side
Flip each pancake carefully and cook another 2 minutes, or until the second side is equally golden and the pancakes are cooked through. This step ensures a perfect balance of tender interior and lightly crisp edges.
Step 7: Repeat and Serve Warm
Continue cooking the remaining batter in batches, then serve these glorious Pumpkin Chocolate Chip Pancakes Recipe creations warm. Adding your favorite toppings can personalize every plate and turn breakfast into a celebration.
How to Serve Pumpkin Chocolate Chip Pancakes Recipe
Garnishes
The beauty of this Pumpkin Chocolate Chip Pancakes Recipe is that it shines on its own but can be dressed up with so many delicious garnishes. Think a pat of butter melting on top, a drizzle of maple syrup for classic sweetness, or a dollop of Greek yogurt or whipped cream to add a creamy contrast.
Side Dishes
Complement your pancakes with fresh fruit like berries or sliced bananas. Crisp bacon or sausage makes a wonderful savory side that balances the sweet and spiced flavors, making the meal a true delight.
Creative Ways to Present
For a fun twist, stack the pancakes high and sprinkle extra mini chocolate chips or crushed toasted pecans between layers. You can also serve them rolled with a spread of cream cheese frosting or peanut butter inside for a playful surprise.
Make Ahead and Storage
Storing Leftovers
Leftover pancakes should be cooled completely before storing them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making them perfect for a quick breakfast or snack the next day.
Freezing
This Pumpkin Chocolate Chip Pancakes Recipe freezes beautifully. Lay the cooked pancakes flat between sheets of parchment paper in a freezer-safe container or bag to prevent sticking. They’ll keep well in the freezer for about 1 month.
Reheating
Reheat pancakes in a toaster, oven, or microwave until warm. A quick toast brings back a slight crispness on the edges, while the microwave offers fast and easy warming—both perfect for busy mornings.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can roast and puree fresh pumpkin, but canned pumpkin puree is more convenient and consistent in moisture content, ensuring the pancakes turn out perfectly every time.
Can I substitute the pancake mix with homemade pancake batter?
Absolutely! If you prefer making your own batter from scratch, just add the spices and pumpkin puree as directed. Keep in mind that texture might differ slightly but will still be delicious.
Are these pancakes gluten-free?
They can be if you use a gluten-free pancake mix. Just make sure all other ingredients you use are gluten-free to keep the recipe safe for gluten-sensitive eaters.
What kind of chocolate chips should I use?
Mini chocolate chips are best as they distribute evenly without weighing down the batter. However, regular-sized chips or even white chocolate chips can be a tasty variation.
How do I adjust this recipe for fewer servings?
You can easily halve or quarter the ingredients to suit your desired number of servings, just be sure to keep the spice proportions consistent for the best flavor balance.
Final Thoughts
There is something truly special about waking up to the inviting aroma and taste of these Pumpkin Chocolate Chip Pancakes Recipe. They’re comforting and fun, blending the best flavors of fall in a way that’s so simple, yet so satisfying. Whether you’re making them for family, friends, or just treating yourself, these pancakes are sure to become a favorite that you’ll return to again and again.
Print
Pumpkin Chocolate Chip Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 15 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Chocolate Chip Pancakes are a delightful twist on classic pancakes, infused with warm spices and creamy pumpkin puree, then studded with mini chocolate chips for a perfect balance of sweet and cozy flavors. Ideal for a comforting fall breakfast or brunch, these pancakes are fluffy, flavorful, and easy to make in just 30 minutes.
Ingredients
Dry Ingredients
- 2 cups pancake mix
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
Wet Ingredients
- 1/2 cup 100% canned pumpkin puree
- 2 large eggs
- 3 Tbsp vegetable oil
- 1/4 cup brown sugar
- 1 1/4 cup whole milk
Add-ins
- 1/2 cup mini chocolate chips
Instructions
- Mix dry ingredients: In a large bowl, combine the pancake mix, cinnamon, nutmeg, and cloves. Stir together thoroughly to evenly distribute the spices throughout the dry mix.
- Whisk wet ingredients: In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, brown sugar, and whole milk until the mixture is smooth and fully combined.
- Combine wet and dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently just until the batter is moistened and no large lumps remain. Be careful not to overmix to keep the pancakes light and fluffy.
- Fold in chocolate chips: Gently fold the mini chocolate chips into the batter, ensuring they are evenly distributed but not broken up.
- Preheat griddle and cook pancakes: Heat a griddle or large nonstick skillet over medium heat and lightly grease it with nonstick baking spray. Pour 1/4 cupfuls of batter onto the griddle spaced apart. Cook until bubbles start to form and pop on the surface and the bottoms turn golden brown, about 2-3 minutes.
- Flip and finish cooking: Carefully flip each pancake and cook for another 2 minutes or until the second side is golden brown and the pancakes are cooked through.
- Repeat and serve: Continue cooking the remaining batter in batches. Serve warm topped with your favorite toppings like additional chocolate chips, syrup, butter, Greek yogurt, whipped cream, peanut butter, or honey.
Notes
- Do not overmix the batter to ensure fluffy pancakes.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Adjust the heat on your griddle or skillet as needed to prevent burning before the pancakes cook through.
- These pancakes freeze well – cool completely before freezing and reheat in a toaster or microwave.
- Optional toppings include nuts, whipped cream, or maple syrup for extra flavor.
