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close-up of stacked pumpkin chocolate chip pancakes on white plate
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Pumpkin Chocolate Chip Pancakes

Pumpkin pancakes are the perfect breakfast to have on a crisp fall day as they're loaded with pumpkin, fall spices and chocolate chips.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 pancakes
Calories 214kcal
Author Ryan Beck

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. Baking Powder/Soda Freshness - you may not realize this but baking powder and baking soda actually expires pretty quickly. Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the donuts. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use. Baking soda should be less than six months old and you can use the same test.
  2. Whisk Dry Ingredients - to avoid lumps, whisk the dry ingredients before adding to the wet ingredients.
  3. Don't Overmix - to add to the above, you don't want to overmix the batter. You want to have some lumps to create fluffy pumpkin pancakes.
  4. Rest the Batter - if you have the time, rest the batter for 15 minutes so the flour absorbs the liquid. I do this as I'm warming up the pan.
  5. Use an Electric Skillet - a large electric skillet allows you to make multiple pancakes at a time, but you can use a cast iron skillet as well.
  6. Wipe Skillet - by using butter, it will eventually burn so wipe the skillet between pancake batches to keep from having burned pancakes.
  7. Don't Flip Too Early - wait until bubbles pop and form holes that stay open on the surface of the batter before flipping the pumpkin pancakes.

Nutrition

Serving: 1pancake | Calories: 214kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 44mg | Sodium: 246mg | Potassium: 85mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2400IU | Vitamin C: 1.7mg | Calcium: 80mg | Iron: 0.5mg