Pumpkin Chocolate Chip Pancakes | Precious Core

October 22, 2022October 22, 2022 Stan

These Pumpkin Chocolate Chip Pancakes are so fluffy and ridiculously easy to make with either canned pumpkin puree or homemade pumpkin puree. They are the perfect fall breakfast served with maple syrup or honey and some fruits!

Stack of pumpkin chocolate chip pancakes on a plate.

To me, a gloomy fall morning is made better with a plate of these pancakes and some hot lemon grass tea or ginger tea. Ah, life is good when there is good food!

According to my daughter, Neriah, these Pumpkin Pancakes with chocolate chips aren’t just ‘blog-worthy’ but “world-worthy”. She thinks the world deserves to know about these amazing pancakes. And I agree!

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Why You’ll Love This Recipe

You’ll love these Pumpkin Chocolate Chip Pancakes because:

They are ready in 30 minutes! Talk about a quick and easy recipe!
They are so fluffy. And so soft too!
They can be customized to your liking. See more on how to customize your pancakes below!
They are loaded with chocolate chips. I mean, what’s not to love about melty chocolate chips in pancakes?
Making them is a great way to celebrate fall and use up your stash of pumpkin puree.

If you are on a pumpkin kick, also check out this Pumpkin Roll and this Pumpkin Cake with Cream Cheese Frosting.

The Ingredients

For Pumpkin Pancakes with chocolate chips, you need basic pancake ingredients with some pumpkin puree and chocolate chips added in.

Here are notes on some key ingredients:

Pumpkin Puree. Feel free to use storebought or homemade pumpkin puree. See instructions on how to make pumpkin puree below!
Milk. This recipe calls for whole milk but you could substitute with 2 percent milk or buttermilk. Buttermilk is a great choice because the acid in buttermilk works with baking soda to create extra height for pancakes.
Cinnamon. Cinnamon is great in Pumpkin Pancakes for a flavor that speaks of fall. You could replace the cinnamon powder with pumpkin pie spice for an even more intense fall-forward flavor.

A round tray with loads of pancakes with chocolate chips.

Pancake Variations

Try these variations with this recipe:

Pumpkin Pancakes without Chocolate Chips: Simply leave out the chocolate chips for fluffy delicious simple Pumpkin Pancakes.
Banana Pancakes: Replace the pumpkin puree with the same quantity of mashed bananas (1 cup) then leave out the sugar to make tasty banana pancakes.
Apple Pancakes: Replace the pumpkin puree with a cup of shredded apples to make Apple Pancakes.
Whole Wheat Pancakes: Replace regular flour with whole wheat flour to make whole wheat pancakes.

How to Make Pumpkin Puree

Oven Method: Cut pumpkin into about 4 pieces (do not peel). Scoop out the seeds Roast in a 450° F oven for about 30 minutes. Take out and scoop out the pulp. Put into a blender and puree. You might need to add a little water in order for it to blend properly.

Stovetop Method: Cut pumpkin into about 8 pieces, scoop out pumpkin seeds and peel the pumpkin. Place in pot, add water to about midway the pumpkins. Boil until the pumpkin pieces are fork-tender. Remove and place in a blender. Blend into a paste. Add a little water while blending if needed.

Store homemade pumpkin puree in the fridge for up to one week. You could also freeze it and use it within a few months.

Stack of pancakes with honey drizzling on top.

How To Make Pumpkin Chocolate Chip Pancakes

You can make pumpkin chocolate chip pancakes in 5 easy steps!

Whisk together flour, sugar, salt, baking powder, baking soda, and cinnamon in a large bowl.

Flour and other dry ingredients for pancakes in a bowl.

2. Whisk together pumpkin puree, eggs, milk, vanilla extract, milk, and melted butter in another bowl.

A bowl with eggs, milk, pumpkin puree, vanilla extract, and melted butter.

3. Add the wet ingredients to the dry ingredients and mix to form a batter.

4. Fold in the chocolate chips.

Pancake batter with chocolate chips folded in.

5. Cook cup-fulls of the batter on a buttered griddle or skillet placed on medium heat for 3-4 minutes per side.

Hint: Never overmix pancake batter. Stop mixing as soon as you can’t see any more dried flour. Lumps in the batter are okay! Over-mixed pancake batter will result in tough pancakes.

Tips For Pancakes

Pancakes are ready to flip when they are set around the edges and bubbles form on top.
Always regulate the heat when making pancakes. Medium heat is a good place to start. If your heat is too high, the pancakes with brown too quickly and remain raw in the middle. So make sure the heat isn’t too high. They should cook for about 3-4 minutes per side.
Use a non-stick griddle or skillet and only add the butter to the pan for the first batch. After the first batch, you can cook the remaining pancakes without needing to add oil or butter to the pan every time.
When you put the pancakes into the pan, leave enough room in between them for turning.

If you make this pumpkin chocolate chip pancakes recipe, please share a photo on Instagram and tag me: @preciouscore, and or hashtag it #preciouscore. I love to see your creations!

More Fall Recipes To Try

Check out these other fall recipes from hearty stews to baked goods!

Pumpkin Chocolate Chip Pancakes

These pumpkin chocolate chip pancakes are the perfect fall breakfast though you can totally enjoy them at any time of the year! They are so soft, fluffy, and super tasty with a hint of cinnamon flavor and melty chocolate chips. Enjoy these pumpkin pancakes for breakfast or brunch. So good!

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Course: Breakfast, Brunch

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 16 pancakes

Calories: 182kcal

Instructions

Mix dry ingredients. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, baking soda, and cinnamon powder.
Mix wet ingredients. In a small mixing bowl, whisk together the pumpkin puree, milk eggs, melted butter and vanilla extract.
Combine wet ingredients and dry ingredients. Add the wet ingredients to the dry ingredients and whisk to form a batter. Stop whisking once all ingredients are incorporated and there’s no visible dry flour.
Fold in the chocolate chips. Add the chocolate chip and gently fold into the batter.
Cook the pancakes. Place a griddle or large skillet on medium heat. Add a tablespoon of butter to the pan. When the butter foam subsides, add a quarter cup of the batter to the pan to make 1 pancake. Add as many quarter cups as your pan can take. (My griddle makes 6 pancakes at once while my large skillet makes 3 at once.)
Cook the pancakes on one side for 3-4 minutes until bubbles form on top, then flip them to the other side and cook for another 3-4 minutes until completely cooked through.

Notes

Pumpkin Puree. Feel free to use either storebought canned pumpkin puree or homemade pumpkin puree.
Milk. Try substituting whole milk with evaporated milk for a richer flavor or even buttermilk.
Spices. Feel free to add pumpkin spice to the cinnamon powder used here. You could also try adding other warm spices like cloves or nutmeg.
Storage. Refrigerate these pancakes in an airtight bag or container for up to 3 days. Freeze them layered between parchment paper for up to 3 months.
Equipment. Use a large skillet or griddle so you can cook many pancakes at once. I can cook up to 6 pancakes at once in my griidle. A large skillet should take up to 3 pancakes at once!