Chocolate Chip Pumpkin Pancakes
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.
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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