PUMPKIN PANCAKE RECIPE

A stack of Pumpkin Chocolate Chip Pancakes on a blue plate. There's a fork cutting into the stack.

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!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings: people

Calories: 387kcal

Author: Over The Big Moon

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

Don't forget to double or triple the recipe, so you can freeze the extras!

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