Description
These Fluffy Pumpkin Chocolate Chip Pancakes are the ultimate fall breakfast treat. Light, tender, and spiced just right, they’re packed with pumpkin purée and dotted with melty chocolate chips. Whether for weekend brunch or a cozy weekday morning, this easy recipe brings warm autumn flavors to your table in under 30 minutes.
Ingredients
For the Pancakes:
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2 cups (250 g) all-purpose flour
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1 tsp pumpkin spice
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1¾ tbsp (22 g) baking powder
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Pinch of salt
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¼ cup (50 g) sugar
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2 large eggs
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1 tbsp (15 ml) vanilla extract
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1 cup (240 g) pumpkin purée
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½ cup (120 ml) oil or melted butter
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1½ cups (360 ml) milk
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1 cup (170 g) semi-sweet chocolate chips
Optional Cream Topping:
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½ cup (120 ml) whipped cream
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3 tbsp (45 g) cream cheese
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¼ cup (30 g) confectioners’ sugar
Instructions
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In a blender or mixing bowl, combine eggs, vanilla, pumpkin purée, oil or butter, and milk. Blend or whisk until smooth.
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In a large bowl, sift together flour, pumpkin spice, baking powder, salt, and sugar.
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Pour wet mixture into dry ingredients and stir until just combined. Do not overmix.
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Fold in chocolate chips. Let the batter rest for 5 minutes.
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Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray.
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Scoop about ½ cup of batter per pancake onto the pan. Cook until bubbles form, then flip and cook another 1–2 minutes until golden.
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Repeat until all batter is used.
Optional Topping:
Beat whipped cream, cream cheese, and confectioners’ sugar until soft peaks form. Add a dollop to each serving.
Notes
Use pumpkin purée, not pumpkin pie filling.
Don’t flatten pancakes—this preserves their fluffiness.
Resting the batter improves texture.
Freeze extras for busy mornings—just toast to reheat.
Substitute chocolate chips with pecans, cranberries, or white chocolate.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American