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
Scale
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.
