Last Updated on November 12, 2023 by Jacqueline Rafidi
You can’t have the perfect fall breakfast without pumpkin chocolate chip pancakes!
This pumpkin chocolate chip pancakes recipe really makes the best breakfast during the cooler months. I love flipping through my pumpkin recipes between September and November. This time of year really just calls for warming and cozy flavors and pumpkin always takes the cake – along with butternut squash which is another fave. There’s so many good ones from sweet and savory! Pumpkin almond croissants, pumpkin butter french toast, turkey pumpkin chili. So so many good ones.
These fluffy pancakes go so well on slow Sunday mornings with a nice hot cup of coffee. My kids love these with hash browns and some turkey bacon for a bit of saltiness which compliments the pumpkin flavor and the sweet chocolate chips.
Ingredients needed for pumpkin chocolate chip pancakes
Vegetable oil or avocado oil
pumpkin puree – you can even use pumpkin butter here which really amps the flavor!
EggsButtermilk or milk +lemon juice (a solid substitute)
pumpkin pie spicesemi sweet or bittersweet chocolate chips
All purpose flour
Mix up all your wet ingredients in a large bowl. Fold the dry ingredients into the wet and mix gently to form the pancake batter. I like to make extra and double the batter so I can freeze the finished pancakes for a quick weekday breakfast with all the fall flavors.
Cook these up on a hot griddle or a skillet with a little butter on medium heat – adjust as necessary so the pancakes cook throughout without burning. I use a 1/3 cup measurement for the perfect size, but make them as big or small as you like and adjust the cooking time accordingly. Once the pancakes begin to bubble up on top, lift the bottom of the pancake with a spatula to be sure the bottom is golden. Gently flip and cook until done.
I love topping these with a little butter (must be salted butter here!) and some warm maple syrup for the perfect bite!
More Pumpkin Breakfast Recipes
When you make these pumpkin chocolate chip pancakes, comment down below and rate this recipe to let me know your thoughts! Also, share a picture or tag me on Instagram @thebitewithjackie, I love seeing your remakes!
Pumpkin Chocolate Chip Pancakes
For the pancakes:
- 2 cups buttermilk or mix 2 cups milk of choice with 3 teaspoons lemon juice and let sit for 5 mins
- 2 eggs
- ¾ cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 Tablespoons brown sugar
- 1 Tablespoon avocado oil or other neutral oil
- 2 cups all-purpose flour
- 2 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ – 1 cup mini chocolate chips
- Unsalted butter for cooking
- Salted butter
- Warm maple syrup
- Chopped pecans
- If you’re using milk and lemon juice in place of buttermilk, let that sit for 5 minutes until slightly curdled.
- To the milk mixture, add eggs, pumpkin puree, vanilla extract, brown sugar and avocado oil. Mix well.
- In a separate bowl, combine the flour, pumpkin pie spice, salt, baking soda and baking powder and chocolate chips. Add the dry ingredients to the wet, and fold together gently with a spatula until just combined – don’t overmix! If there are lumps in the batter, that is perfectly fine! Let this sit for about 5 minutes.
- Add the unsalted butter to a nonstick skillet over medium-low heat. Use a ¼ cup scoop for each pancake and cook until bubbles form around the edges of the pancake and the bottom becomes slightly golden. Flip and continue cooking on the other side until fully cooked through, removed to a plate and continue with the rest of the batter. Lower the heat and add more butter as needed while cooking the remainder.
- To serve, top with a dab of salted butter, warm maple syrup and crushed pecans. Enjoy!