Pumpkin Chocolate Chip Pancakes are loaded with real pumpkin puree, warm spices, and sweet chocolate. Topped with whipped cream and even more chocolate chips, these moist and fluffy pancakes are the perfect sweet and spicy breakfast on a cool, crisp fall morning.
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How to do you make Pumpkin Spice Pancakes even better? Add chocolate chips!
Pumpkin spice and chocolate doesn’t sound like it would be as good as it is, but it’s literally the best combination. My son begs me to make Pumpkin Chocolate Chip Muffins and I could eat Pumpkin Chocolate Chip cookies all day, every day.
This recipe for Pumpkin Chocolate Chip Pancakes is  dangerously delicious. Each bite is warm, spicy, and sweet all at once.
These are my current favorite pumpkin pancakes and definitely my ideal way to start a fall day.
These pancakes pair perfectly with a hot cup of coffee or tea. Or if you’re like me and enjoy iced coffee all year long, try this Iced Vanilla Latte instead.
Why This Recipe Works
These pancakes are made from scratch and really easy to make. Pancakes really only take a few pantry staples to whip up. No box mixes needed!
They are moist with the perfect balance of pumpkin spice and chocolate flavors. Whipped cream and a few extra chocolate chips sweetens the deal and makes them even more irresistible!
Use whole milk or heavy cream to get the most moist pancakes. This recipe has also been tested with coffee creamer (flavored or unflavored) should you have extra on hand.
This recipe makes 12 small pancakes.
How to Make Pumpkin Spice Pancakes
What You Need To Make This Recipe
To make the pumpkin pancakes, you will need:
- 1 cup all purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon pumpkin pie spice
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree (I use canned, but you can use fresh pumpkin puree)
- 1 cup whole milk
- 1 egg
- 2 tablespoons butter (melted)
- 1/2 cup chocolate chips (I use semi-sweet)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat your griddle to 350°F. If you are using a skillet, you will want to set the heat to medium right before you begin cooking.
Create!
In a medium bowl, mix together the flour, brown sugar, pumpkin pie spice, baking powder, and salt.
Add in the pumpkin puree, milk, egg, and butter. Whisk until everything is just combined and moist – it’s okay if there a few lumps in the batter.
Gently fold in the chocolate chips.
Coat the hot griddle or skillet with butter or spray with a non-stick cooking spray. Scoop out about 1/4 cup of the batter for each pancake and pour into a circular shape onto the griddle.
Cook until bubbles appear on top, about 2-3 minutes, then flip and cook an additional 1-2 minutes until golden and cooked through.
Tip: if you find that your pancakes are not cooked through, lower the heat so that you can cook them a bit longer without burning them. Remember that pumpkin puree does add moisture to the recipe, so even though these pancakes will be fluffy, they will also still be moist.
Present!
Plate your pancakes and top with whipped cream and extra chocolate chips, if you like.
Serve immediately.
Tips and Techniques
- You can use canned or fresh pumpkin puree, but be sure not to use pumpkin pie filling (it’s not the same as pumpkin puree).
- Be sure to cook on medium heat or lower so that the pancakes will cook through in the center without burning on the outside. Pumpkin puree does add moisture so these pancakes will be fluffy, but still moist.
- Store leftover pancakes tightly covered in the refrigerator. Use within 5 days.
FAQ’s
Can You Freeze Pancakes?
Yes, pancakes actually freeze very well.
Place the pancakes in a single layer on a parchment paper lined baking sheet and place in the freezer. Once they are frozen, remove the from the baking sheet and place into a freezer bag. You can put a small piece of parchment paper between each pancake to prevent them from sticking together.
Use frozen pancakes within 2 months for the best results.
To reheat, place 1-2 pancakes on a microwave-safe plate and heat for 15-20 seconds, adding more time if needed.
If you don’t have a microwave or want to reheat a larger amount of pancakes at once, you can reheat them on a baking sheet in an oven preheated to 350°F. Place the pancakes in a single layer on the baking sheet and cover it tightly with aluminum foil. Heat for about 10 minutes or until the pancakes are warm and soft.
What Can You Do With Leftover Pumpkin Puree?
Since this recipe only calls for 1/2 cup of pumpkin puree, odds are that you are going to have some leftover. You have quite a few option as to how to use up the rest.
You can store the leftover canned pumpkin in an airtight glass or plastic container in the refrigerator for up to 5-7 days.
Use it to make another batch or two of pancakes, or use it in another fall pumpkin recipe. The cream puffs, muffins, cookies, and risotto listed below only call for a partial can of pumpkin puree.
You can also stir some into your morning oatmeal or spoon it over a scoop of ice cream with a little cinnamon or pumpkin spice for a quick treat.
Finally, you can freeze the leftover pumpkin puree in a freezer bag or airtight container for up to 3 months.
More Pancake Recipes
Here are a few more pancake recipes that you might like:
- Fluffy Blueberry Pancakes
- Simple Lemon Ricotta Pancakes
- Honey Maid S’mores Cereal Pancakes
- Gingerbread Pancakes
More Pumpkin Recipes
And, here are a few more pumpkin recipes to try:
- Pumpkin Cream Puffs
- Pumpkin Chocolate Chip Muffins
- Pumpkin Pie Spiced Coffee Cake
- Chai Spice Pumpkin Coffee Cake
- Soft & Chewy Pumpkin Chocolate Chip Cookies
- Pumpkin Risotto
- Pumpkin Chili Recipe
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Pumpkin Chocolate Chip Pancakes
Ingredients
- 1 cup all purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon pumpkin pie spice
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree (canned or fresh)
- 1 cup whole milk
- 1 egg
- 2 tablespoons unsalted butter (melted and cooled slightly)
- 1/2 cup chocolate chips (I prefer semi-sweet)
Instructions
- In a medium bowl, mix together the flour, brown sugar, pumpkin pie spice, baking powder, and salt.
- Add in the pumpkin puree, milk, egg, and butter. Whisk until just combined then gently fold in the chocolate chips.
- Heat a griddle to 350°F or a flat-bottomed skillet to medium heat. Coat with non-stick cooking spray or butter.
- Scoop out about 1/4 cup of the batter for each pancake and pour into a circular shape on the hot griddle or skillet.
- Cook until bubbles appear on top, then flip and cook an additional 1-2 minutes until golden and cooked through.
- Serve pancakes topped with whipped cream and extra chocolate chips, if desired.
Notes
Tips and Techniques
- You can use canned or fresh pumpkin puree, but be sure not to use pumpkin pie filling (it’s not the same as pumpkin puree).
- Be sure to cook on medium heat or lower so that the pancakes will cook through in the center without burning on the outside. Pumpkin puree does add moisture so these pancakes will be fluffy, but still moist.
- Store leftover pancakes tightly covered in the refrigerator. Use within 5 days.
