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!
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!