Pumpkin Chocolate Chip Pancakes Recipe

I absolutely love sharing this Pumpkin Chocolate Chip Pancakes Recipe because it strikes the perfect balance between cozy fall flavors and classic chocolate chip goodness. There’s something about waking up to fluffy pancakes infused with warm spices and the subtle sweetness of pumpkin that feels like a gentle hug on a chilly morning.

You’ll find that this recipe works beautifully for weekend brunches, holiday mornings, or anytime you want to impress your family without fuss. Plus, it’s a simple twist on pancakes you likely already know — but the pumpkin and chocolate chips make it special enough you’ll want to come back for seconds.

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Ingredients You’ll Need

Each ingredient in this Pumpkin Chocolate Chip Pancakes Recipe plays an important role — the spices bring cozy warmth, pumpkin adds moisture and richness, and the mini chocolate chips offer pockets of sweet melty surprises.

• Pancake mix: Makes it so quick and foolproof; choose your favorite brand for convenience.
• Cinnamon, nutmeg, cloves: Classic spices that create that irresistible fall flavor. You can substitute pumpkin pie spice as a shortcut.
• Canned pumpkin puree: Use 100% pure pumpkin — not the pie filling — for best texture and taste.
• Eggs: They help bind everything and add fluffiness.
• Vegetable oil: Keeps pancakes tender and moist without overpowering flavors.
• Brown sugar: Adds warmth and caramel notes; you can swap for honey if you want.
• Whole milk: Gives richness, though buttermilk is a great substitution for extra tenderness.
• Mini chocolate chips: Smaller chips melt beautifully and distribute evenly throughout the batter.

Variations

One of the things I love about this Pumpkin Chocolate Chip Pancakes Recipe is how easy it is to make it your own. Whether you want a dairy-free option or a little extra spice, tweaking it to fit your style makes breakfast even more fun.

• Use pumpkin pie spice: I sometimes swap the individual spices for 1 heaping teaspoon of pumpkin pie spice instead of cinnamon, nutmeg, and cloves — it’s an easy shortcut that really works.
• Milk alternatives: Swap whole milk for buttermilk to boost fluffiness, or try almond milk if you’re dairy-free (just check your pancake mix compatibility).
• Sweetener tweak: To switch things up, use honey or maple syrup instead of brown sugar for a different sweetness profile.
• Add nuts: Sometimes I toss in chopped pecans or walnuts for added texture and a nutty flavor that pairs really well with pumpkin.

How to Make Pumpkin Chocolate Chip Pancakes Recipe

Step 1: Mix Dry Ingredients

Start by combining your pancake mix with cinnamon, nutmeg, and cloves in a large bowl. This way, the spices are evenly distributed and your pancakes will have consistent flavor with every bite. I usually give it a quick whisk to break up any clumps in the pancake mix.

Step 2: Whisk Wet Ingredients

In a separate bowl, whisk together the canned pumpkin puree, eggs, vegetable oil, brown sugar, and whole milk until smooth. I find it helps to beat the eggs first, then stir in the pumpkin and liquids to get everything nice and combined. The brown sugar adds a lovely caramel undertone that balances the pumpkin’s earthiness.

Step 3: Combine and Fold in Chocolate Chips

Pour the wet ingredients into the dry and stir just until moistened — it’s ok if there are a few lumps. Overmixing can make pancakes tough, and you definitely want these fluffy and tender. Then gently fold in the mini chocolate chips so they’re spread evenly but don’t burst and melt too much before cooking.

Step 4: Cook the Pancakes

Heat a griddle or nonstick skillet over medium heat and grease lightly with nonstick spray or butter. Pour batter in 1/4 cup portions — I use a small ladle or measuring cup to keep them even size. Cook until bubbles start to form and pop on the surface and the bottom is golden brown, about 2-3 minutes. Flip carefully and cook the other side another 2 minutes or so until golden and cooked through.

Step 5: Serve Warm and Enjoy

Serve these delightful Pumpkin Chocolate Chip Pancakes hot off the griddle with your favorite toppings, and get ready to enjoy some serious compliments. I like to top mine with a pat of butter and a drizzle of maple syrup, but you can get creative as you like!

How to Serve Pumpkin Chocolate Chip Pancakes Recipe

Garnishes

I tend to keep things classic with a pat of butter and good maple syrup, but I also love adding a dollop of Greek yogurt for tang and a sprinkle of extra mini chocolate chips on top – they melt just enough to be dreamy. Whipped cream or a drizzle of honey can add a fun indulgence if you’re feeling fancy.

Side Dishes

My family enjoys these pancakes alongside crispy bacon, scrambled eggs, or fresh fruit like berries or sliced apples. It rounds out the meal with savory and fresh elements and keeps things balanced without overshadowing the warm, spicy pancakes.

Creative Ways to Present

For a special occasion, I like stacking the pancakes tall and layering between with cream cheese frosting or mascarpone for a pumpkin pancake “cake.” Adding toasted nuts or a sprinkle of cinnamon sugar on top really brings a festive touch that wows guests.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which can be rare!), I store them in an airtight container in the fridge for up to 3 days. The pancakes stay surprisingly moist thanks to the pumpkin, so they taste almost as good the next day.

Freezing

I freeze extras by placing cooked pancakes in a single layer on a baking sheet to flash freeze, then transfer them to a freezer-safe bag like a Stasher. They keep for up to 2 months and are a lifesaver for busy mornings.

Reheating

To reheat, I pop frozen pancakes in the toaster — it crisps the edges and warms them through without making them soggy like a microwave sometimes does. If you’re warming refrigerated pancakes, a quick sauté in a nonstick pan with a little butter works beautifully.

FAQs

Final Thoughts

I hope you enjoy making this Pumpkin Chocolate Chip Pancakes Recipe as much as I enjoy eating it! It’s a recipe that’s brought warmth to many chilly mornings at my table and always gets rave reviews from friends. Give it a try and see how easy it is to bring a little pumpkin spice magic into your kitchen — you just might find it becomes a new favorite breakfast tradition.

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