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Fluffy Pumpkin Chocolate Chip Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 227 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 pancakes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

These Fluffy Pumpkin Chocolate Chip Pancakes are the perfect autumn breakfast treat. Packed with warm pumpkin spice and studded with melty chocolate chips, these pancakes are light, fluffy, and easy to whip up. Whether for a cozy weekend brunch or a festive holiday morning, they pair beautifully with maple syrup and optional toppings like whipped cream and chopped nuts.

Ingredients

Dry Ingredients

  • 1 1/2 cups (180g) all-purpose flour
  • 2 tablespoons (25g) brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice

Wet Ingredients

  • 1 cup (240g) pumpkin puree
  • 1 1/4 cups (300ml) milk
  • 2 large eggs
  • 2 tablespoons (30ml) melted butter
  • 1 teaspoon vanilla extract

Add-ins & Toppings

  • 3/4 cup (130g) chocolate chips
  • Optional toppings: maple syrup, whipped cream, chopped nuts

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, salt, and pumpkin pie spice to ensure even distribution of the leavening agents and spices.
  2. Combine wet ingredients: In a separate bowl, mix the pumpkin puree, milk, eggs, melted butter, and vanilla extract until smooth and well blended.
  3. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined; avoid overmixing to keep the pancakes tender—some lumps are fine.
  4. Fold in chocolate chips: Carefully incorporate the chocolate chips into the batter, distributing them evenly without deflating the mixture.
  5. Let batter rest: Allow the batter to rest for 5-10 minutes so the flour can hydrate, resulting in fluffier pancakes.
  6. Heat skillet: Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray to prevent sticking.
  7. Pour batter: For each pancake, pour approximately 1/4 cup of batter onto the hot skillet, spacing them adequately.
  8. Cook first side: Cook until bubbles appear on the surface and the edges start to set, about 2-3 minutes.
  9. Flip and cook other side: Flip the pancakes carefully and cook for an additional 1-2 minutes or until golden brown and cooked through.
  10. Serve: Repeat with the remaining batter, adjusting the heat if necessary, and serve the pancakes warm with your choice of maple syrup, whipped cream, or chopped nuts.

Notes

  • Do not overmix the batter; a few lumps help keep pancakes tender and fluffy.
  • Resting the batter is key to better texture.
  • Use a non-stick skillet or griddle for even cooking and easy flipping.
  • Adjust heat as needed to avoid burning or undercooking.
  • Chocolate chips can be substituted with nuts or raisins for variation.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a toaster or microwave.

Find it online: https://slsrecipes.com/fluffy-pumpkin-chocolate-chip-pancakes-recipe/