Pumpkin Chocolate Chip Pancakes

5 from 4 votes

Pumpkin Chocolate Chip Pancakes

These pumpkin chocolate chip pancakes are the perfect fall breakfast though you can totally enjoy them at any time of the year! They are so soft, fluffy, and super tasty with a hint of cinnamon flavor and melty chocolate chips. Enjoy these pumpkin pancakes for breakfast or brunch. So good!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Brunch

Cuisine: American

Servings: pancakes

Author: Precious

Ingredients

2 cups all-purpose flour
3 Tablespoons sugar
1 teaspoon salt
1 Tablespoon cinnamon powder
2 teaspoons baking powder
2 teaspoons baking soda
1 cup pumpkin puree I used canned
1 ¼ cups whole milk
2 large eggs
2 Tablespoons melted butter
2 teaspoons vanilla extract
¾ cup semi-sweet chocolate chips

For Cooking The Pancakes

2 Tablespoons butter room temperature

Instructions

Mix dry ingredients. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, baking soda, and cinnamon powder.
Mix wet ingredients. In a small mixing bowl, whisk together the pumpkin puree, milk eggs, melted butter and vanilla extract.
Combine wet ingredients and dry ingredients. Add the wet ingredients to the dry ingredients and whisk to form a batter. Stop whisking once all ingredients are incorporated and there's no visible dry flour.
Fold in the chocolate chips. Add the chocolate chip and gently fold into the batter.
Cook the pancakes. Place a griddle or large skillet on medium heat. Add a tablespoon of butter to the pan. When the butter foam subsides, add a quarter cup of the batter to the pan to make 1 pancake. Add as many quarter cups as your pan can take. (My griddle makes 6 pancakes at once while my large skillet makes 3 at once.)
Cook the pancakes on one side for 3-4 minutes until bubbles form on top, then flip them to the other side and cook for another 3-4 minutes until completely cooked through.

Notes

Pumpkin Puree. Feel free to use either storebought canned pumpkin puree or homemade pumpkin puree.

Milk. Try substituting whole milk with evaporated milk for a richer flavor or even buttermilk.

Spices. Feel free to add pumpkin spice to the cinnamon powder used here. You could also try adding other warm spices like cloves or nutmeg.

Storage. Refrigerate these pancakes in an airtight bag or container for up to 3 days. Freeze them layered between parchment paper for up to 3 months.

Equipment. Use a large skillet or griddle so you can cook many pancakes at once. I can cook up to 6 pancakes at once in my griidle. A large skillet should take up to 3 pancakes at once!

Nutrition