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.