Pumpkin Pancakes with Chocolate Chips Recipe
These Pumpkin Pancakes are fluffy, flavorful, and perfect for fall breakfast or brunch. Made with smooth pumpkin puree, warm spices like cinnamon and pumpkin pie spice, and optionally studded with semi-sweet chocolate chips, these pancakes bring a cozy seasonal twist to a classic recipe. Cooked on a griddle or skillet, they turn out tender and delicious, served best with butter and maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 12 pancakes (depending on size) 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice
Wet Ingredients
- 1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
- 1/3 cup (67g) packed light or dark brown sugar
- 1 large egg
- 3 Tablespoons (45ml) canola or vegetable oil
- 1 and 1/2 cups (360ml) whole milk
Optional Add-ins
- 1 cup (180g) semi-sweet chocolate chips
For Cooking
- Butter or nonstick cooking spray
Instructions
- Mix dry ingredients: In a large bowl, preferably with a pour spout, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until evenly combined. Set aside.
- Prepare wet ingredients: Using a blender (such as a Ninja blender), combine the pumpkin puree, brown sugar, egg, canola or vegetable oil, and whole milk. Blend on high for 45 seconds to create a smooth batter, which helps break down the pumpkin, especially if fresh puree is used. Alternatively, whisk by hand or with a hand mixer until well combined.
- Combine wet and dry: Pour the blended wet ingredients into the bowl with the dry ingredients. Gently whisk until just combined, ensuring no pockets of dry flour remain. The batter will be thick and slightly lumpy. Fold in the chocolate chips if you are using them.
- Heat griddle or skillet: Warm a griddle or large flat skillet over medium heat. If using an electric griddle, preheat it to 375°F (190°C). Grease generously with butter or nonstick spray.
- Cook pancakes: Pour a heaping 1/4 cup of batter onto the heated griddle for each pancake. Cook until edges look set and holes form around the edges, about 2–3 minutes. Flip carefully and cook the other side for 1–2 minutes until fully cooked through. Re-grease the griddle as needed between batches.
- Keep warm and serve: Place cooked pancakes in a preheated oven at 200°F (93°C) to keep warm while cooking remaining pancakes. Serve immediately topped with butter and pure maple syrup or your favorite toppings such as the maple pecan topping suggested in similar pumpkin waffle recipes.
- Store leftovers: Cover and refrigerate leftover pancakes for up to 5 days. Reheat gently before serving.
Notes
- Using a blender for the wet ingredients creates a smoother batter and helps break down pumpkin fibers for better texture.
- Feel free to use either canned or fresh pumpkin puree.
- Adjust cinnamon and pumpkin pie spice amounts based on taste preference.
- If dairy-free milk is preferred, substitute whole milk with plant-based milk, but texture may slightly vary.
- Chocolate chips are optional but add a lovely sweetness and texture contrast.
- Keeping cooked pancakes warm in a low oven ensures they stay soft and ready to serve.
Keywords: pumpkin pancakes, fall breakfast, pumpkin spice pancakes, pumpkin puree pancakes, autumn brunch, spiced pancakes
