Embrace the cozy vibes of fall with Chocolate Chip Pumpkin Pancakes, a stack of fluffy, spiced pancakes bursting with pumpkin flavor and melty chocolate chips. Perfect for lazy weekend breakfasts, festive holiday mornings, or any time you crave a warm, comforting treat, this chocolate chip pumpkin pancakes recipe combines the best of autumn flavors with the sweet joy of classic pancakes. Ready in just 30 minutes, these pancakes are sure to become a seasonal favorite!
Why You’ll Love Chocolate Chip Pumpkin Pancakes
- Fall Comfort: Pumpkin and warm spices create a cozy, autumnal taste.
- Kid-Friendly: Chocolate chips make these a hit with all ages.
- Quick and Easy: Whip up a batch in under 30 minutes.
- Versatile: Great for everyday breakfasts or special holiday brunches.
- Customizable: Add your favorite toppings for a personalized touch.
Ingredients for Chocolate Chip Pumpkin Pancakes
Here’s what you need for this chocolate chip pumpkin pancakes recipe (makes about 12 medium pancakes):
Main Ingredients:
- 1 cup (120g) all-purpose flour
- 1 cup (120g) whole wheat flour
- 2 tbsp (25g) brown sugar
- 2 tsp (8g) baking powder
- ½ tsp (2g) baking soda
- ½ tsp (3g) salt
- 2 tsp (4g) ground cinnamon
- ½ tsp (1g) ground nutmeg
- ½ tsp (1g) ground ginger
- 1 cup (240g) pumpkin puree (not pie filling)
- 1½ cups (360ml) milk (dairy or non-dairy)
- 2 large eggs
- 2 tbsp (28g) melted butter or coconut oil
- 1 tsp (5ml) vanilla extract
- ¾ cup (130g) mini chocolate chips
Optional Toppings:
- Maple syrup
- Whipped cream
- Chopped pecans or walnuts
- Extra chocolate chips
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Skillet or griddle
- Spatula
- Measuring cups and spoons
Ingredient Tips
- Use pure pumpkin puree for natural flavor; avoid pie filling with added sugars.
- Mini chocolate chips distribute evenly; regular chips work too but may sink.
- Whole wheat flour adds heartiness; use all-purpose for lighter pancakes.
- Non-dairy milk (e.g., almond, oat) works well for dairy-free diets.
- Let melted butter or coconut oil cool slightly before mixing to avoid curdling eggs.
Directions for Chocolate Chip Pumpkin Pancakes
Let’s make this chocolate chip pumpkin pancakes recipe—fluffy, flavorful, and fall-inspired!
Mix Dry Ingredients
In a large bowl, I whisk together 1 cup all-purpose flour, 1 cup whole wheat flour, 2 tbsp brown sugar, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 2 tsp cinnamon, ½ tsp nutmeg, and ½ tsp ginger until well combined.
Mix Wet Ingredients
In a medium bowl, I whisk 1 cup pumpkin puree, 1½ cups milk, 2 eggs, 2 tbsp melted butter or coconut oil, and 1 tsp vanilla extract until smooth.
Combine Wet and Dry
I pour the wet ingredients into the dry mixture and stir gently until just combined, being careful not to overmix to keep the pancakes fluffy.
Add Chocolate Chips
I fold in ¾ cup mini chocolate chips, stirring lightly to distribute evenly.
Heat the Skillet
I heat a lightly greased skillet or griddle over medium heat, using butter or oil for flavor.
Cook the Pancakes
I pour ¼ cup batter per pancake onto the skillet. I cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown.
Serve
I stack the pancakes warm and top with maple syrup, whipped cream, or chopped pecans, if desired.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: ~30 minutes
- Servings: 12 pancakes
- Calories: ~180 kcal per pancake
- Macros per Pancake: 25g carbs, 4g protein, 7g fat, 2g fiber
Variations
Try these twists on this recipe:
- Nutty Delight: Add ¼ cup chopped walnuts to the batter, inspired by LaylaCooks’ Crockpot Caramel Apple Dump Cake.
- Vegan: Use non-dairy milk, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and coconut oil.
- Gluten-Free: Swap flours for a 1:1 gluten-free flour blend.
- Spiced Up: Add ¼ tsp cloves or allspice for extra warmth.
- Waffle Version: Use the batter in a waffle iron for mini pumpkin waffles.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light contrast.
- Enjoy with LaylaCooks’ Pumpkin Scones for a fall breakfast spread.
Storage
I store leftover pancakes in an airtight container in the fridge for up to 3 days. To freeze, I stack them with parchment paper between each pancake and store in a freezer bag for up to 2 months. I reheat in a toaster, skillet, or microwave for 20–30 seconds, adding a splash of maple syrup for moisture.
Serving Tips
- Presentation: Stack pancakes high on a rustic plate for a cozy look.
- Garnish: Dust with cinnamon or add whipped cream “ghosts” for Halloween fun.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast for a hearty breakfast.
- Portion Size: 2–3 pancakes per serving for a filling meal.
- Occasions: Perfect for Thanksgiving mornings, Halloween brunches, or cozy weekends.
FAQs
Can I make these dairy-free? Yes, use non-dairy milk and coconut oil instead of butter.
Can I make them gluten-free? Yes, use a 1:1 gluten-free flour blend for both flours.
Do these freeze well? Yes, freeze with parchment between pancakes for up to 2 months; reheat in a toaster or skillet.
Can I use regular chocolate chips? Yes, but mini chips distribute more evenly in the batter.
Why are my pancakes dense? Avoid overmixing the batter and ensure the griddle isn’t too hot to prevent uneven cooking.
More Delicious Breakfast Recipes You’ll Love
- Pancake Mini Muffins
- Baked Ham and Cheese Croissants
- Chocolate Chip Cookie Bars.
- Brown Sugar Banana Pancakes
- Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!
Conclusion
Chocolate Chip Pumpkin Pancakes are a cozy, flavorful breakfast that captures the essence of fall. This chocolate chip pumpkin pancakes recipe is quick, family-friendly, and perfect for holiday mornings or everyday comfort. Try this recipe and fill your kitchen with the warm, spiced aroma of autumn!
Chocolate Chip Pumpkin Pancakes
Ingredients
Main Ingredients:
- 1 cup 120g all-purpose flour
- 1 cup 120g whole wheat flour
- 2 tbsp 25g brown sugar
- 2 tsp 8g baking powder
- ½ tsp 2g baking soda
- ½ tsp 3g salt
- 2 tsp 4g ground cinnamon
- ½ tsp 1g ground nutmeg
- ½ tsp 1g ground ginger
- 1 cup 240g pumpkin puree (not pie filling)
- 1½ cups 360ml milk (dairy or non-dairy)
- 2 large eggs
- 2 tbsp 28g melted butter or coconut oil
- 1 tsp 5ml vanilla extract
- ¾ cup 130g mini chocolate chips
Optional Toppings:
- Maple syrup
- Whipped cream
- Chopped pecans or walnuts
- Extra chocolate chips
Instructions
Mix Dry Ingredients
- In a large bowl, I whisk together 1 cup all-purpose flour, 1 cup whole wheat flour, 2 tbsp brown sugar, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 2 tsp cinnamon, ½ tsp nutmeg, and ½ tsp ginger until well combined.
Mix Wet Ingredients
- In a medium bowl, I whisk 1 cup pumpkin puree, 1½ cups milk, 2 eggs, 2 tbsp melted butter or coconut oil, and 1 tsp vanilla extract until smooth.
Combine Wet and Dry
- I pour the wet ingredients into the dry mixture and stir gently until just combined, being careful not to overmix to keep the pancakes fluffy.
Add Chocolate Chips
- I fold in ¾ cup mini chocolate chips, stirring lightly to distribute evenly.
Heat the Skillet
- I heat a lightly greased skillet or griddle over medium heat, using butter or oil for flavor.
Cook the Pancakes
- I pour ¼ cup batter per pancake onto the skillet. I cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown.
Serve
- I stack the pancakes warm and top with maple syrup, whipped cream, or chopped pecans, if desired.
Notes
- Rest the batter for 5–10 minutes before cooking for fluffier pancakes.
- Do not overmix—gentle stirring keeps pancakes tender.
- For a fun holiday twist, top with cinnamon sugar or whipped cream “ghosts.”
- Pancakes can be frozen up to 2 months; reheat in toaster or oven.
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