Pumpkin Chocolate Chip Pancakes

Ever wake up craving something cozy and a bit fancy but, let’s be honest, your pantry’s screaming “leftovers and sad cereal”? Yeah, me too—until I tried Pumpkin Chocolate Chip Pancakes.

 Honestly, they fix any grumpy morning. No cafe trip. No mysterious ingredients. Just a solid fall vibe, even if it’s July and you’re in Texas. 

They’re fluffier than my dog after a bath, and loaded with melty chocolate in every forkful. If you’re searching for an easy fix for dull pancakes, or you just want a breakfast that tastes like autumn (with a chocolate hug), these totally save the day.

Pumpkin Pancakes: Recipe Snapshot

Let’s talk about why these are the MVP of breakfast. For starters, Pumpkin Chocolate Chip Pancakes aren’t ordinary. They’ve got that smooth, rich flavor from real pumpkin purée—straight from the can works, I promise, but homemade, get ready for applause. Plus, the cinnamon and nutmeg sneak in a comfy warmth, so every bite tastes like a holiday morning. Now, toss chocolate chips into the mix. Game-changer. Some folks call them “dessert in disguise” but really, they’re the perfect excuse to eat chocolate for breakfast.

I’ve served these for brunches, sleepovers (think giggling kids covered in syrup), and lazy Sundays. The secret? They’re easy and forgiving. Even my nephew who once burned microwavable popcorn managed a stack. They flip golden, stay soft, and honestly, look impressive even when your technique is just…meh. I lean hard into butter and real maple syrup, but more on that soon.

Ingredients You Need

Alright, so here’s what you’ll want nearby:

• 1 cup all-purpose flour
• 1 tablespoon sugar (I’ve used brown sugar, too—extra cozy)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch salt
• 1 teaspoon cinnamon (or pumpkin spice blend if you’re feeling spicy)
• 1/3 cup pumpkin purée (not pumpkin pie filling!)
• 1 large egg
• 3/4 cup milk (any kind works, though soy can get funky)
• 1 tablespoon oil or melted butter
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips (mini ones spread the love better)

Nothing weird hiding here, right? Grab them all and get ready.

How to Make Pumpkin Pancakes

First, don’t overthink it. Whisk your dry ingredients in one bowl and your wet stuff in another. No need for fancy equipment. Combine them gently—just until you don’t see streaks of flour. Stir in those chocolate chips and don’t stress if the batter seems thick. It’s supposed to be, and those pancakes will puff up like a bakery display (I swear). Heat a skillet or nonstick pan. Medium works best. Grease it lightly or use a smidge of butter if you’re feeling wild. Drop spoonfuls of batter and spread it a little.

Let them sizzle until bubbles form on the surface. Flip—gently, so they don’t splash everywhere—and cook the other side until it’s golden brown. Stack ‘em high or eat straight from the pan. No judgment, friend.

“Made these on a school morning—kids ate so fast there wasn’t even a mess. This recipe saved my morning!” —Becky H.

Pumpkin Pancakes Success Tips

Here’s the honest scoop: pancakes can flop if you rush or skip little tricks. First, don’t beat the batter to oblivion; lumpy is lovely. Overmixing gets you chewy flapjacks. Second, let the batter rest for a couple minutes. Feels like a weird extra step, but trust me, fluffier results. Also, watch your heat. Too hot, and the outside burns before the center cooks. Medium-low is your friend. If you use whole milk, the pancakes turn extra tender (thank grandma for that tidbit).

Last thing—if you really want those chocolate chips to stay gooey, press a few more into each pancake right after you pour the batter. Visually stunning and they melt gloriously. If you accidentally burn one, just yank it off and pretend it never happened. Life’s too short to mourn one pancake.

What to Serve With Pumpkin Pancakes

You could do basic syrup, sure, but why stop there? Here are my all-time favorite sides:

• Bacon or sausage: For salty-meets-sweet action.
• Greek yogurt: Adds tang and creaminess.
• Sliced bananas or berries: Just throw ‘em on top.
• Maple syrup (go real, if you can): Worth every penny.

All of these turn your plate into a five-star restaurant, or at least impress your most skeptical friend.

Common Questions

Q: Can I make Pumpkin Chocolate Chip Pancakes ahead of time? A: Yup, they reheat in the toaster or microwave. Freeze them flat so you can grab one at a time.

Q: What if I don’t have pumpkin spice? A: Use extra cinnamon or mix in a pinch of nutmeg or ginger. It’s not rocket science.

Q: Can I use whole wheat flour? A: Sure, just know they’ll be a bit denser. Maybe add an extra splash of milk to thin the batter.

Q: Do I have to use chocolate chips? A: Totally not mandatory. But, come on, why skip the best part? Raisins or walnuts work too in a pinch.

Q: What kind of pumpkin purée should I use? A: Canned pumpkin (not pie filling) is perfect and way less messy than roasting your own.

Try These Out and Thank Me Later

Pumpkin Chocolate Chip Pancakes are my cheat code for happy mornings and totally Instagram-worthy breakfast plates. 

You now know all my hacks for keeping them fluffy and chock full of melty chocolate goodness. Go wild, test out bold toppings, and don’t worry if your first few look a little “creative.”