These Fluffy Pumpkin Chocolate Chip Pancakes are the ultimate fall breakfast, combining the cozy flavor of pumpkin spice with pockets of rich, melted chocolate. This easy recipe creates the most incredibly light, airy, and tender pancakes, making any morning feel special. They are a delicious way to celebrate the season and will fill your kitchen with the warm, comforting aroma of autumn.
Forget dense, heavy pumpkin pancakes; the secret to the perfect fluffiness in this recipe is a combination of baking powder and a touch of vinegar in the milk to create a quick “buttermilk” effect. Ready in under 30 minutes, these pancakes are a simple, from-scratch treat that the whole family will adore.
Why You’ll Love This Recipe
- Incredibly Light & Fluffy: The perfect airy texture that melts in your mouth.
- Packed with Chocolate: Every bite is loaded with rich, gooey, melted chocolate chips.
- Packed with Real Pumpkin Flavor: Made with real pumpkin purée and warm autumn spices.
- Quick & Easy: A straightforward, from-scratch recipe that’s ready in minutes.
Ingredients
- 1 1/2 cups All-Purpose Flour
- 3 tablespoons Brown Sugar, packed
- 2 teaspoons Baking Powder
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Salt
- 1 1/4 cups Milk
- 1 tablespoon White Vinegar or Lemon Juice
- 1 cup Pumpkin Purée
- 1 large Egg
- 2 tablespoons Unsalted Butter, melted, plus more for the griddle
- 1 cup Semi-Sweet Chocolate Chips
Step-by-Step Instructions
- Make “Buttermilk”: In a liquid measuring cup, combine the milk and the white vinegar. Let it sit for 5 minutes to curdle slightly.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin purée, egg, and melted butter. Whisk in the milk and vinegar mixture.
- Make the Batter: Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Gently fold in the chocolate chips. Do not overmix; a few lumps are okay. Let the batter rest for 5 minutes.
- Cook the Pancakes: Heat a lightly buttered griddle or non-stick skillet over medium heat. Pour about 1/4 cup of batter for each pancake. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges are set, then flip and cook until golden brown.
- Serve: Serve the pancakes hot with your favorite toppings.
Tips & Variations
- Pro Tip: Do not overmix the pancake batter. Overmixing develops the gluten in the flour and will result in tough, dense pancakes instead of light and fluffy ones.
- Don’t Press Down: After flipping the pancakes, resist the urge to press them down with your spatula. This will press out all the air and make them less fluffy.
- Different Chips: Try using dark chocolate, milk chocolate, or even white chocolate chips for a different flavor.
- Pumpkin Spice: If you have pumpkin pie spice on hand, you can use 2 teaspoons of it in place of the individual spices.
Frequently Asked Questions (FAQ)
- Can I use canned pumpkin pie filling?
- No, be sure to use 100% pure pumpkin purée, not pumpkin pie filling. Pie filling is already sweetened and spiced, which will throw off the recipe’s balance.
- How do I store and reheat leftover pancakes?
- Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in the toaster, oven, or microwave.
- Can I freeze these pancakes?
- Yes, they freeze beautifully. Let them cool, then stack them with a small piece of parchment paper between each one. Place the stack in a freezer-safe bag for up to 3 months.
Serving Suggestions
- These pumpkin chocolate chip pancakes are classic and delicious served hot with a pat of butter and a generous drizzle of warm maple syrup. They are also fantastic topped with a dollop of whipped cream and a few extra chocolate chips.
Pumpkin Chocolate Chip Pancakes
These fluffy Pumpkin Chocolate Chip Pancakes are loaded with cozy pumpkin spice flavors and sweet chocolate chips. Perfect for fall mornings, they’re quick to whip up and extra delicious with a drizzle of maple syrup.
Equipment
- Griddle (non-stick)
- Large mixing bowl
- Whisk
- Measuring cups
- Spatula
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 tablespoons sugar
- 2 cups water
- 1 15-ounce can pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup chocolate chips
- Maple syrup, for serving (optional)
Instructions
- Preheat griddle to 375℉.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, sugar, water, pumpkin puree, vanilla, cinnamon, and nutmeg until well combined.
- Fold in chocolate chips until evenly distributed.
- Pour about 1/2 cup of batter per pancake onto the hot griddle. Cook a few minutes per side until golden brown and cooked through.
- Serve warm with maple syrup if desired.
Notes
📌 Tip: For thicker pancakes, reduce the amount of water slightly. Serve warm with maple syrup for the best flavor. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months. Reheat in the toaster or skillet to keep them fluffy.
