Description
These Pumpkin Chocolate Chip Pancakes are a delicious fall-inspired breakfast treat combining warm spices and pumpkin puree with melty chocolate chips. They are fluffy, moist, and perfect for cozy mornings or holiday brunches. Made with simple pantry ingredients, these pancakes come together quickly on the stovetop and can be customized with your favorite toppings like syrup, butter, or whipped cream.
Ingredients
Units
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 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 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. Do not overmix to keep pancakes light and fluffy.
- Fold in chocolate chips: Gently fold the mini chocolate chips into the batter, ensuring they’re evenly distributed without breaking them 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
- You can use 1 heaping teaspoon pumpkin pie spice and 1/2 teaspoon cinnamon instead of the nutmeg and cloves for a different spice profile.
- Substitute the whole milk with buttermilk to create ultra tender and moist pancakes.
- Brown sugar can be swapped for honey as a natural sweetener alternative.
- Freeze leftover pancakes in a freezer-safe bag, such as a Stasher bag, for up to 2 months.
- Reheat frozen pancakes in a toaster for a quick and delicious breakfast.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 6g
- Sodium: 220mg
- Fat: 4.5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
