Pumpkin Chocolate Chip Pancakes are the perfect festive Fall breakfast! The pumpkin flavoring isn’t overwhelming, but will fulfill your Fall pumpkin cravings! Make them with or without chocolate chips!
There are many things about the Fall season that I love and one of those reasons are all the yummy pumpkin recipes! Being that breakfast is our favorite meal of the day, I have a handful of breakfast recipes that I love to incorporate pumpkin into! These delicious Pumpkin Chocolate Chip Pancakes are my family’s favorite Fall breakfast!!
A family member was kind enough to share this recipe with us years ago and it just knocked my socks off! This recipe is light and fluffy and the pumpkin flavor isn’t too overwhelming, but is for sure there!
I’m very confident that if you love pumpkin recipes that you’ll love these tasty pancakes! Make them with or without chocolate chips!
If you love this recipe, make sure to check out some of my other Pumpkin flavored recipes like:
I’ve also got a roundup of 60+ of the Best Pumpkin Flavored Recipes that you’re going to want to look through!
Now let’s get amazing this delicious Pumpkin Pancake recipe that is to die for!
EASY PUMPKIN PANCAKES
Ingredients Needed:
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 ¼ cups pumpkin
- ⅓ cup brown sugar (packed)
- 1 large egg
- 3 Tablespoons vegetable oil
- 1 and ½ cups whole milk
- 1 cup chocolate chips (I prefer semi-sweet in this recipe) (Optional)
HOW TO MAKE PUMPKIN PIE PANCAKES
In a medium-sized bowl, combine the dry ingredients: flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice and mix.
In a separate small bowl, mix the brown sugar and wet ingredients together: the pumpkin, brown sugar, egg, oil, and whole milk.
Add them to the dry ingredients and combine them using a hand mixer. Only mix until combined, but not totally smooth.
Add your chocolate chips and softly fold them into your batter. I prefer semi-sweet chocolate chips with this recipe.
Heat your electric griddle to a medium high heat. Once heated, turn down to a medium heat. Pour approx ½ cup batter, per pancake, onto your skillet. Cook the pancake for approx 60-90 seconds and then flip and cook for approx 90-120 seconds on the second side!
Serve with pure maple syrup and enjoy!
I hope you love this delicious pancake recipe friends! I love to serve them with this delicious Breakfast Potatoes recipe!
CAN I FREEZE PANCAKES?
Absolutely! This is one of my favorite things to do! Double or triple the batch and then freeze the extra for quick breakfasts on school mornings! To freeze the pancakes, you’ll want to allow them to cool completely. Then place a layer of wax paper between each pancake and freeze in a Freezer Gallon Ziplock Bag. Freeze them for up to 2 months.
To reheat them, there are two methods that we generally use.
Oven: To reheat a larger amount, I like to lay them flat on a baking sheet and bake at 350 degrees for about 10 minutes or until they’re heated through.
Microwave: Place 2-3 pancakes on a microwave-safe dish and reheat at 100% for 60-90 seconds, turning them over halfway through.
PUMPKIN PANCAKE RECIPE
Ingredients
- 2 cups All Purpose Flour
- ½ tsp Salt
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 3 tsp Ground Cinnamon
- 1 tsp Pumpkin Pie Spice
- ¼ cup Pumpkin Canned
- ⅓ cup Brown Sugar Packed
- 1 Egg Large
- 3 tbsp Olive Oil
- ½ cup Whole Milk
- 1 cup Chocolate Chips Optional
Instructions
- In a medium sized bowl, combine the dry ingredients: flour, salt, baking powder, baking soda, brown sugar, cinnamon, and pumpkin pie spice and mix.
- In a separate small bowl, mix the brown sugar and wet ingredients together: the pumpkin, egg, oil, and whole milk. Add them to the dry ingredients and combine them using a hand mixer. Only mix until combined, but not totally smooth.
- Add your chocolate chips and softly fold them into your batter. I prefer semi-sweet chocolate chips with this recipe.
- Heat your electric griddle to a medium high heat. Once heated, turn down to a medium heat. Pour approx ½ cup batter, per pancake, onto your skillet. Cook the pancake for approx 60-90 seconds and then flip and cook for approx 90-120 seconds on the second side!
- Serve with pure maple syrup and enjoy!
Notes
Nutrition
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