Why You’ll Love This Pumpkin Chocolate Chip Pancakes
- They’re impossibly moist and fluffy. The pumpkin puree adds so much natural moisture and a lovely, cake-like texture that means you’ll never end up with a dry pancake. They’re seriously tender.
- The flavor combination is pure comfort. The warm, cozy spices paired with the rich, melted chocolate is a match made in heaven. It feels indulgent but still has that wholesome, homemade quality.
- They make your kitchen smell incredible. Honestly, the aroma of cinnamon and pumpkin wafting through the air is half the experience. It just feels like home.
- They’re a fantastic make-ahead option. You can whip up the batter the night before (or even freeze cooked pancakes) for a stress-free, special breakfast that feels like you spent hours.
Ingredients & Tools
- 250 g (2 cups) all-purpose flour
- 2 tbsp brown sugar
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 250 ml (1 cup) milk (any kind)
- 225 g (1 cup) canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 tbsp melted butter or vegetable oil, plus more for cooking
- 1 tsp vanilla extract
- 150 g (1 cup) semi-sweet chocolate chips
Tools: A large mixing bowl, whisk, measuring spoons and cups, a ladle or 1/4 cup measure, and a good non-stick skillet or griddle.
Getting the ingredients right is key here—using pure pumpkin puree, for instance, ensures you get that beautiful flavor and color without any unwanted sweetness or spices. And a good non-stick surface means your pancakes will flip like a dream.
Serves: 4 (makes about 12 pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Pumpkin Puree vs. Pie Filling. This is the most important distinction! You want 100% pure pumpkin puree, which is just cooked, mashed pumpkin. Pumpkin pie filling has sugar and spices already added, which will throw off the balance of our recipe.
- Don’t Overmix the Batter. A few lumps are totally fine—in fact, they’re desirable! Overmixing develops the gluten in the flour and can lead to tough, rubbery pancakes. Just stir until the dry ingredients are incorporated.
- Let the Batter Rest. If you have an extra 5 minutes, let the batter sit after mixing. This allows the baking powder to start working and the flour to hydrate, resulting in a slightly taller, fluffier pancake.
- Test Your Skillet Temperature. The perfect pancake needs the right heat. A drop of water should sizzle and dance across the surface. Too hot, and they’ll burn; too low, and they’ll be pale and greasy.
How to Make Pumpkin Chocolate Chip Pancakes
Step 1: Combine your dry ingredients. In your large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Whisking well here is important to ensure the baking powder and spices are evenly distributed—you don’t want a clump of baking powder in one pancake! You’ll notice the mixture will smell wonderfully spiced already.
Step 2: Whisk the wet ingredients together. In a separate bowl or a large measuring jug, combine the milk, pumpkin puree, egg, melted butter (or oil), and vanilla extract. Whisk it until it’s completely smooth and uniform in color—a beautiful orange hue. The pumpkin can be a little thick, so make sure it’s fully incorporated with the milk.
Step 3: Create the batter. Pour the wet pumpkin mixture into the bowl with the dry ingredients. Use your whisk or a spatula to gently fold everything together. The trick is to stop mixing the moment you no longer see streaks of dry flour. A few lumps are perfectly okay! Overmixing is the enemy of fluffy pancakes.
Step 4: Fold in the chocolate chips. Now, gently stir in the chocolate chips. I like to reserve a small handful to sprinkle on top of the pancakes as they cook—this gives you those picture-perfect melted chocolate spots on the surface.
Step 5: Heat your cooking surface. Place your skillet or griddle over medium heat. Add a small pat of butter or a drizzle of oil. You want it to be hot enough that a drop of water sizzles and evaporates quickly, but not so hot that the butter immediately smokes.
Step 6: Cook the pancakes. Using a ladle or a 1/4 cup measure, pour the batter onto the hot skillet. If you saved some chocolate chips, now’s the time to press a few onto the top of each pancake. Cook for about 2-3 minutes. You’ll know it’s time to flip when the edges look set and little bubbles form and pop on the surface.
Step 7: Flip and finish cooking. Carefully slide your spatula underneath and flip each pancake. They should be a lovely golden brown. Cook for another 1-2 minutes on the second side, until cooked through. You can peek by gently pressing the center—it should spring back.
Step 8: Serve immediately or keep warm. These pancakes are best served straight from the pan, but you can keep a batch warm in a single layer on a baking sheet in a 95°C (200°F) oven while you cook the rest. Stack them high and dig in!
Serving Suggestions
Complementary Dishes
- Crispy Turkey Bacon or Sausage — The savory, salty contrast really makes the sweet, spiced pancakes pop. It’s the ultimate sweet-and-savory breakfast plate.
- Fresh Fruit Salad — A bright mix of berries, oranges, and apples adds a refreshing, juicy element that cuts through the richness beautifully.
Drinks
- A Hot Mug of Coffee — The bitterness of coffee is the perfect partner for the sweet chocolate and spices. It just feels right.
- Cold Glass of Milk — A classic for a reason! There’s nothing like a cold sip of milk with a warm, chocolatey bite.
- Spiced Chai Latte — Double down on the cozy vibes. The spices in the chai will harmonize wonderfully with the cinnamon and ginger in the pancakes.
Something Sweet
- Maple Whipped Cream — Whip some cream with a tablespoon of maple syrup and a dash of vanilla. It’s a decadent upgrade from plain syrup.
- Warm Cinnamon Apples — Sautéed apple slices with a bit of butter and cinnamon feel like a dessert topping but are totally breakfast-appropriate.
Top Mistakes to Avoid
- Mistake: Using pumpkin pie filling instead of puree. This is the number one error! Pie filling will make your pancakes far too sweet and spiced, and the texture will be off. Always check the can label.
- Mistake: Overmixing the batter to a smooth paste. I’ve messed this up before too, thinking I was being thorough. It activates the gluten and gives you a dense, chewy result instead of light and fluffy.
- Mistake: Flipping the pancakes too early. If you flip when you see the first bubble, the pancake might tear. Wait for multiple bubbles to form and pop, and for the edges to look cooked.
- Mistake: Pressing down on the pancakes with the spatula after flipping. This squeezes out all the lovely air pockets you worked so hard to create! Just let them be.
Expert Tips
- Tip: For extra-fluffy pancakes, separate the egg. Whisk the yolk in with the other wet ingredients, but whip the egg white to soft peaks separately. Fold the whipped white into the batter at the very end. It’s a game-changer for height.
- Tip: Keep your chocolate chips from sinking. Toss the chocolate chips in a teaspoon of the measured flour before folding them in. The light coating helps them stay suspended in the batter.
- Tip: Make a double batch and freeze them. These pancakes freeze beautifully. Let them cool completely, then layer them between parchment paper in a freezer bag. Reheat in the toaster for a quick, delicious breakfast any day of the week.
- Tip: Use a cookie scoop for mini pancakes. If you’re cooking for kids (or just love mini foods), a small cookie scoop is perfect for creating silver-dollar sized pancakes that are adorable and fun to eat.
FAQs
Can I make this batter the night before?
You absolutely can! This is a great time-saver. Prepare the batter, cover the bowl tightly with plastic wrap, and refrigerate overnight. The batter will thicken up quite a bit, which is normal. In the morning, give it a very gentle stir—don’t overmix—and you might need to add a tiny splash of milk to loosen it to the right consistency. The pancakes will be just as delicious.
Can I make these pancakes vegan?
Yes, it’s quite simple! Use a plant-based milk like oat or almond. For the egg, a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water, left to thicken for 5 minutes) works well. Use vegan chocolate chips and replace the melted butter with more oil. The pumpkin does a great job of binding everything together.
Why are my pancakes gummy in the middle?
This usually happens for one of two reasons. The first is that the griddle wasn’t hot enough, so the outside cooked slowly while the inside steamed, becoming dense. The second is that the pancakes were flipped too early or the heat was too high, causing the outside to brown before the inside was fully set. Aim for a consistent medium heat and wait for those bubbles!
Can I use fresh pumpkin instead of canned?
Sure, but it takes a bit more work. You’ll need to roast a sugar pumpkin (like a Sugar Pie pumpkin) until tender, scoop out the flesh, and puree it until completely smooth. The key is to make sure your homemade puree is as thick as the canned stuff. If it’s watery, strain it through a cheesecloth so your batter isn’t too thin.
How can I tell when the pancake is ready to flip?
Look for three visual cues: the edges will lose their glossy, wet look and appear more matte and set; the top surface will be covered with bubbles that have started to pop and don’t fill back in; and when you slide your spatula underneath the edge, the bottom should be a consistent golden brown. If it’s still pale, give it another 30 seconds.
Pumpkin Chocolate Chip Pancakes
Whip up the fluffiest pumpkin chocolate chip pancakes! My easy one-bowl recipe delivers cozy fall spices & melty chocolate in every bite. Perfect for lazy weekend mornings.
Ingredients
Ingredients
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250 g all-purpose flour ((2 cups))
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2 tbsp brown sugar
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1 tbsp baking powder
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1 tsp ground cinnamon
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0.5 tsp ground ginger
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0.25 tsp ground nutmeg
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0.25 tsp salt
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250 ml milk ((1 cup, any kind))
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225 g canned pumpkin puree ((1 cup, not pumpkin pie filling))
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1 large egg
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2 tbsp melted butter or vegetable oil (plus more for cooking)
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1 tsp vanilla extract
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150 g semi-sweet chocolate chips ((1 cup))
Instructions
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Combine your dry ingredients. In your large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Whisking well here is important to ensure the baking powder and spices are evenly distributed—you don't want a clump of baking powder in one pancake! You'll notice the mixture will smell wonderfully spiced already.01
-
Whisk the wet ingredients together. In a separate bowl or a large measuring jug, combine the milk, pumpkin puree, egg, melted butter (or oil), and vanilla extract. Whisk it until it's completely smooth and uniform in color—a beautiful orange hue. The pumpkin can be a little thick, so make sure it's fully incorporated with the milk.02
-
Create the batter. Pour the wet pumpkin mixture into the bowl with the dry ingredients. Use your whisk or a spatula to gently fold everything together. The trick is to stop mixing the moment you no longer see streaks of dry flour. A few lumps are perfectly okay! Overmixing is the enemy of fluffy pancakes.03
-
Fold in the chocolate chips. Now, gently stir in the chocolate chips. I like to reserve a small handful to sprinkle on top of the pancakes as they cook—this gives you those picture-perfect melted chocolate spots on the surface.04
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Heat your cooking surface. Place your skillet or griddle over medium heat. Add a small pat of butter or a drizzle of oil. You want it to be hot enough that a drop of water sizzles and evaporates quickly, but not so hot that the butter immediately smokes.05
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Cook the pancakes. Using a ladle or a 1/4 cup measure, pour the batter onto the hot skillet. If you saved some chocolate chips, now's the time to press a few onto the top of each pancake. Cook for about 2-3 minutes. You'll know it's time to flip when the edges look set and little bubbles form and pop on the surface.06
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Flip and finish cooking. Carefully slide your spatula underneath and flip each pancake. They should be a lovely golden brown. Cook for another 1-2 minutes on the second side, until cooked through. You can peek by gently pressing the center—it should spring back.07
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Serve immediately or keep warm. These pancakes are best served straight from the pan, but you can keep a batch warm in a single layer on a baking sheet in a 95°C (200°F) oven while you cook the rest. Stack them high and dig in!08
