Pumpkin chocolate chip pancakes are the perfect breakfast to have on a crisp fall day as they’re loaded with pumpkin, fall spices and chocolate chips.
Even though I’ve been a little obsessed with pumpkin, I have good reason to be! They are great for breakfasts and desserts, so it’s hard not to incorporate them this time of year! With these pumpkin chocolate chip pancakes, the pumpkin flavor is subtle but you know it’s there. And of course chocolate chips make every pancake better.
My second favorite month of the year is coming to an end, but good news is November is my favorite month of the year so I have that to look forward to. However getting back to October, when you think food in October you think pumpkin am I right? I mentioned in my baked pumpkin donuts recipe, that the popularity of pumpkin seems to be at an all-time high! Shoot, these pancakes are the fourth pumpkin themed recipe I’ve shared in 6 weeks so I guess I’m part of the problem!
I’ve mentioned in the past that in our family, Lauren is all about pancakes, while I am all about waffles. So we definitely pick our battles on which we make over the weekend. However I will admit, it’s pretty hard to say no to these pumpkin chocolate chip pancakes. I guess next I’ll have to tackle a pumpkin waffle to see if it can be beat.
What Ingredients are in these Pumpkin Chocolate Chip Pancakes?
- All-purpose flour
- Baking powder
- Baking soda
- Spices – pumpkin pie spice, cinnamon, salt
- Pumpkin puree
- Maple syrup
- Vanilla extract
- Chocolate chips
Can I Freeze the Pancakes?
Of course! Transfer the pancakes in a single layer onto a baking sheet lined with parchment. Place them in the freezer for two hours before transferring to a bag. To heat, place frozen pancakes in an oven or toaster oven until warmed.
Other Breakfast Recipes:
Pumpkin Chocolate Chip Pancakes
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 2 eggs
- 2 tbsp maple syrup
- 3 tbsp browned butter
- 2 tsp vanilla extract
- 1 cup chocolate chips
- In a large bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. In a medium bowl, whisk together the milk, pumpkin puree, eggs, maple syrup, butter and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix together until just combined - it's ok if there are lumps. Stir in chocolate chips. Set aside for 10 minutes.
- Heat a large griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook for about 1 minute or bubbles start to surface. Flip and cook the other side for about another minute, or until golden brown. Repeat with the remaining batter.
- Serve warm with butter and maple syrup.