Pumpkin Chocolate Chip Pancakes Recipe

I absolutely love waking up to the smell of fresh pumpkin and chocolate wafting through the kitchen, and that’s exactly what you get with this Pumpkin Chocolate Chip Pancakes Recipe. It’s like fall in a stack of fluffy, warm pancakes—comforting, cozy, and just a little bit indulgent. Whether you’re making a special weekend breakfast or craving something seasonal during the week, these pancakes are a total crowd-pleaser.

When I first tried this recipe, I was amazed at how easy it was to get that perfect balance of pumpkin spice and melty chocolate chips in every bite. Plus, it’s a fantastic way to sneak some pumpkin into your morning routine without any fuss. If you love classic pancakes but want to take them up a notch, you’ll find that this Pumpkin Chocolate Chip Pancakes Recipe really hits the spot.

Ingredients You’ll Need

These ingredients feel like all-star players that come together beautifully—simple pantry staples with some autumn magic added. Here’s why these choices work so well and a few shopping tips to help you pick the best versions!

• Pancake mix: Using a good-quality pancake mix saves time and ensures perfect fluffiness without the fuss of measuring individual flours and leaveners.
• Cinnamon: Fresh ground if you can—adds that signature warm spice that pairs perfectly with pumpkin.
• Nutmeg: A pinch enhances warmth and depth.
• Cloves: Use sparingly; just enough for subtle complexity that doesn’t overpower.
• 100% canned pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling, for freshest taste and best texture.
• Eggs: They bring richness and help bind the batter.
• Vegetable oil: Keeps pancakes moist and tender without affecting flavor.
• Brown sugar: Adds sweetness and a little molasses-y depth.
• Whole milk: Gives the batter moisture and richness; feel free to swap for buttermilk for extra fluffiness.
• Mini chocolate chips: Smaller size means chocolate melts nicely without overwhelming the pancakes.

Variations

I love playing around with this Pumpkin Chocolate Chip Pancakes Recipe to keep breakfast exciting. You can switch up the spices, replace sweeteners, or even make it vegan-friendly—you really can’t go wrong!

• Spice Mix: I often swap the cinnamon, nutmeg, and cloves for a heaping teaspoon of pumpkin pie spice instead—it’s a handy shortcut and tastes incredible.
• Milk Alternatives: Using buttermilk makes the pancakes ultra tender and moist, but oat or almond milk work well if you’re dairy-free.
• Sweetener Swaps: Sometimes I trade brown sugar for honey for a different kind of sweetness and a touch of floral aroma.
• Chocolate Options: Dark chocolate chips or white chocolate chips can be fun swaps depending on what you prefer or have on hand.

How to Make Pumpkin Chocolate Chip Pancakes Recipe

Step 1: Mix Your Dry Ingredients With Care

Start by combining your pancake mix, cinnamon, nutmeg, and cloves in a large bowl. I like to whisk them together for a minute to distribute the spices evenly so you won’t get any bitter clove surprises. This foundational step sets the stage for consistent flavor in every pancake.

Step 2: Whisk Wet Ingredients Until Smooth

In a separate bowl, whisk the pumpkin puree, vegetable oil, eggs, brown sugar, and whole milk together until you get a nice, smooth batter. I’ve found that using canned pumpkin puree makes this mix super easy, but if you want to try fresh pumpkin, roasting and pureeing it yourself adds incredible depth of flavor.

Step 3: Gently Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry and stir just until everything is moistened. Don’t overmix here—you want a few lumps! Overworking the batter can make the pancakes tough instead of nice and fluffy.

Step 4: Fold in the Mini Chocolate Chips

This is the point where the magic happens. Gently fold in the mini chocolate chips so they’re evenly distributed but don’t break apart. I love these tiny chips because they melt just right without making the pancakes super heavy.

Step 5: Cook on a Greased Griddle

Heat your griddle or skillet to medium, then grease it with nonstick spray or a little oil. Pour the batter by 1/4 cupfuls onto the surface. Cook until you see bubbles starting to pop on top and the bottoms turn golden brown—this usually takes around 2-3 minutes. Flip carefully and cook the other side until golden as well. Repeat with the rest of the batter, and keep pancakes warm in a low oven if needed.

How to Serve Pumpkin Chocolate Chip Pancakes Recipe

Garnishes

My go-to garnishes are a pat of butter melting slowly on top, a drizzle of real maple syrup, and an extra sprinkle of mini chocolate chips for that little bit of crunch and sweetness. Sometimes, I like a dollop of Greek yogurt or whipped cream for a creamy, tangy contrast that balances the sweetness perfectly.

Side Dishes

To round out the meal, I often serve these Pumpkin Chocolate Chip Pancakes with crispy bacon or sausage links, and a side of fresh fruit like sliced apples or orange wedges. A cup of hot coffee or spiced chai tea is the perfect partner for this hearty, comforting breakfast.

Creative Ways to Present

For holiday breakfasts or brunches, I love stacking these pancakes high and layering them with whipped cream and toasted pecans in between. Even adding a sprinkle of powdered sugar and cinnamon on top makes them look bakery-worthy. It’s a simple way to make your morning feel extra special, especially if you add a little pumpkin spice latte on the side!

Make Ahead and Storage

Storing Leftovers

If you’re anything like me, you’ll have leftovers because they’re so good! I store cooled pancakes in an airtight container in the fridge for up to 3 days, layering parchment paper between stacks to keep them from sticking together. They hold up surprisingly well and still taste delicious.

Freezing

Freezing works like a charm for this Pumpkin Chocolate Chip Pancakes Recipe. Flash freeze the pancakes on a baking sheet first so they don’t stick, then transfer them to freezer-safe bags (I’m a big fan of reusable Stasher bags). They keep for up to 2 months, making busy mornings a breeze.

Reheating

When it’s time to enjoy leftovers, pop your frozen or refrigerated pancakes in the toaster for a quick reheat—I love how the edges get just a little crispy! Alternatively, a microwave or oven works fine; just be careful not to overheat and dry them out. A quick reheat keeps them tasting almost freshly made.

FAQs

Final Thoughts

This Pumpkin Chocolate Chip Pancakes Recipe feels like a warm hug on a plate, and that’s why it holds a special spot in my breakfast rotation. It’s simple, delightful, and versatile enough to become your go-to treat any time you want a little fall magic in your morning. I seriously recommend you give it a try—once you do, your pancake game will never be the same!

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