Pumpkin Chocolate Chip Pancakes.

These Pumpkin Chocolate Chip Pancakes are moist and fluffy, and a cinch to put together.

Pumpkin pancakes are one of my favorite fall breakfast treats. If you like a thick and fluffy pancake, you’re in the right place. Dark chocolate chips make these pancakes extra rich and delicious.

Ingredient Notes

1. Pumpkin puree- Make sure to use plain, canned pumpkin not pre-mixed pumpkin pie filling!
2. Buttermilk- Buttermilk gives these pancakes a slight tang and tender texture. If you don’t have buttermilk on hand, simply mix some regular milk with white vinegar. Check out my recipe notes for exact measurements.
3. Spices- I like to use a variety of ground spices in this recipe, but feel free to omit anything you don’t have on hand. You could also just use a “pumpkin pie spice” blend.

Step by Step Process

These pumpkin pancakes are incredibly easy to make. First whisk together the dry ingredients (1). In a separate bowl, whisk together the wet ingredients (2). Then pour the wet ingredients into the dry ingredients and stir until just combined (3).

Heat a nonstick pan or griddle over medium heat. Lightly grease with butter. Spoon pancake batter onto pan and smooth out with back of spoon. Scatter chocolate chips over pancake (4). Flip when browned on first side and cook another minute, or until cooked through (5).

For a visual version of these instructions, be sure to check out my video in the recipe card! Just be aware that the video shows a version without chocolate chips.

Recipe Tips and FAQs

1. Cook a small tester pancake first to figure out the optimal temperature on your stove to cook the pancakes through while achieving your desired level of browning.
2. Simply substitute white sugar for brown sugar, if desired. If using white sugar, you can also add a teaspoon of molasses or maple syrup to the wet ingredients to mimic the flavor and texture of brown sugar.
3. Feel free to cook a large batch of pancakes and freeze them. To freeze, spread out pancakes in a single layer on a sheet tray and freeze solid. Transfer to a resealable freezer bag. To defrost, transfer desired number of pancakes from the freezer to the fridge the night before you plan to eat them. Microwave the next morning. You can also microwave straight from frozen.
4. Variations: Try milk chocolate, white chocolate or butterscotch chips instead of dark chocolate. Top with toasted walnuts or pecans. Try a cream cheese glaze instead of syrup.

More Pumpkin Recipes

1. Baked Pumpkin Donuts
2. Pumpkin Meringue Pie
3. Pumpkin Cream Cheese Muffins
4. Pumpkin Scones
5. Mini Pumpkin Cheesecakes
6. Pumpkin Waffles
7. Pumpkin Cake

If you make this recipe, please post a comment and rating down below. If you want to be notified every time I post a new recipe, subscribe to my blog and give me a follow on my social accounts: instagram, pinterest, twitter, youtube. See you next time!

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