Chocolate Chip Pumpkin Pancakes are fluffy, tender pancakes filled with pumpkin puree, warm fall spices, and pockets of melted chocolate chips. Pumpkin adds moisture and a subtle earthy sweetness, while cinnamon, ginger, and nutmeg give these pancakes their cozy seasonal flavor.
The batter comes together in one bowl and cooks quickly on a skillet or griddle. A short rest helps the flour hydrate, and cooking over moderate heat keeps the centers tender while allowing the chocolate chips to melt without burning.
Recipe at a Glance
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Additional Time: 5 minutes
- Total Time: 35 minutes
- Yield: 12 pancakes
- Servings: 4
- Difficulty: Easy
What You Need Before You Start
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Large nonstick skillet or electric griddle
- 1/4-cup measuring cup or scoop
- Wide spatula
Ingredients and Helpful Swaps
- ■ 1 1/2 cups (180 g) all-purpose flour
- ■ 2 tablespoons (25 g) packed light brown sugar
- ■ 2 teaspoons (8 g) baking powder
- ■ 1/2 teaspoon (3 g) baking soda
- ■ 1 teaspoon (3 g) ground cinnamon
- ■ 1/2 teaspoon (1 g) ground ginger
- ■ 1/4 teaspoon (0.5 g) ground nutmeg
- ■ 1/2 teaspoon (3 g) fine salt
- ■ 1 large egg (about 50 g without shell)
- ■ 1 cup (240 g) pumpkin puree
- ■ 1 cup (240 ml) buttermilk
- ■ 3 tablespoons (43 g) unsalted butter, melted and cooled slightly
- ■ 1 teaspoon (5 ml) vanilla extract
- ■ 3/4 cup (128 g) semisweet chocolate chips
- ■ 1 tablespoon (14 g) unsalted butter or neutral cooking oil, divided as needed for cooking
- ■ Maple syrup, optional for serving
- ■ Whipped cream, optional for serving
- ■ Extra chocolate chips, optional for serving
- ■ Ground cinnamon, optional for serving
How to Make Chocolate Chip Pumpkin Pancakes
- Combine the dry ingredients. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Break up any brown sugar lumps.
- Mix the wet ingredients. In a separate bowl, whisk the egg, pumpkin puree, buttermilk, melted butter, and vanilla until smooth and evenly combined.
- Make the batter. Pour the wet mixture into the dry ingredients. Stir gently with a rubber spatula just until no large pockets of dry flour remain. The batter should be thick and scoopable but still spread slightly on the skillet. Do not overmix.
- Add the chocolate chips. Fold in the chocolate chips, reserving a small handful for topping if desired. Mix only until they are evenly distributed.
- Rest the batter. Let the batter rest for 5 minutes. It should thicken slightly as the flour hydrates. If it becomes unusually stiff, stir in 1 tablespoon (15 ml) buttermilk at a time until it is scoopable.
- Preheat the skillet. Heat a large nonstick skillet or griddle over medium-low to medium heat. Lightly grease it with a small amount of butter or oil. The surface should be hot enough for a drop of batter to sizzle gently without browning immediately.
- Portion the pancakes. Scoop about 1/4 cup (60 ml) of batter for each pancake onto the skillet, leaving enough space between them to flip comfortably. If desired, sprinkle a few reserved chocolate chips over the top of each pancake.
- Cook the first side. Cook for about 2 to 3 minutes, until bubbles appear across the surface and the edges look set. Because pumpkin batter is thicker and darker than standard pancake batter, watch the edges and bubbles rather than relying only on color.
- Flip carefully. Slide a wide spatula underneath each pancake and flip once. Cook the second side for about 1 1/2 to 2 minutes, until puffed and cooked through. The center should feel springy rather than wet.
- Adjust the heat as needed. If the pancakes become dark before the centers cook, reduce the heat to medium-low. If they remain pale and take much longer than 3 minutes on the first side, increase the heat slightly.
- Keep cooked pancakes warm. Transfer finished pancakes to a wire rack or warm plate. Avoid stacking them tightly for long periods because trapped steam can soften the edges.
- Serve. Serve warm with maple syrup and optional whipped cream, extra chocolate chips, and a light sprinkle of cinnamon.
Why You Will Love This Recipe
- Pumpkin puree adds moisture and tenderness, giving the pancakes a soft texture.
- Warm spices like cinnamon, ginger, and nutmeg create a balanced seasonal flavor.
- Buttermilk adds mild tang and tenderness, helping the pancakes rise.
- Chocolate chips melt into the pancakes, adding creamy pockets of chocolate.
- Cooking over moderate heat prevents over-browning, ensuring the centers cook properly.
Storage and Make-Ahead Tips
- Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers if stacking them.
- For freezing, cool the pancakes completely and arrange them in a single layer on a baking sheet until firm. Transfer them to a freezer-safe bag or container, separating layers with.
- Reheat refrigerated or frozen pancakes in a toaster, toaster oven, or skillet until hot. For several pancakes at once, a 350°F (175°C) oven works well.
Liza's Best Kitchen Tips
- Do not overmix the batter; a few small lumps are fine and help keep the pancakes tender.
- Use a consistent scoop of about 1/4 cup (60 ml) of batter per pancake for even cooking.
- Wait for bubbles to form before flipping; the edges should look set and the top should no longer appear completely wet.
FAQ
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains added sugar and spices, which would change the sweetness, seasoning, and consistency of the batter.
Why are my pumpkin pancakes not fluffy?
Overmixing, old leavening agents, or excessive heat can affect the texture. Mix the batter only until combined, let it rest for 5 minutes, and cook over moderate heat.
Can I use milk instead of buttermilk?
Yes. For a closer substitute, combine 1 cup (240 ml) milk with 1 tablespoon (15 ml) lemon juice or white vinegar and let it stand for about 5 minutes before using.
Can I use dark chocolate chips?
Yes. Dark chocolate chips will give the pancakes a richer, less sweet chocolate flavor that pairs especially well with the spiced pumpkin batter.
Can I freeze Chocolate Chip Pumpkin Pancakes?
Yes. Cool the pancakes completely, freeze them in a single layer, then transfer them to a freezer-safe bag or container.
Chocolate Chip Pumpkin Pancakes
Ingredients
Method
Method
- Combine the dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Break up any brown sugar lumps.
- Mix the wet ingredients: In a separate bowl, whisk the egg, pumpkin puree, buttermilk, melted butter, and vanilla until smooth and evenly combined.
- Make the batter: Pour the wet mixture into the dry ingredients. Stir gently with a rubber spatula just until no large pockets of dry flour remain. The batter should be thick and scoopable but still spread slightly on the skillet. Do not overmix.
- Add the chocolate chips: Fold in the chocolate chips, reserving a small handful for topping if desired. Mix only until they are evenly distributed.
- Rest the batter: Let the batter rest for 5 minutes. It should thicken slightly as the flour hydrates. If it becomes unusually stiff, stir in 1 tablespoon (15 ml) buttermilk at a time until it is scoopable.
- Preheat the skillet: Heat a large nonstick skillet or griddle over medium-low to medium heat. Lightly grease it with a small amount of butter or oil. The surface should be hot enough for a drop of batter to sizzle gently without browning immediately.
- Portion the pancakes: Scoop about 1/4 cup (60 ml) of batter for each pancake onto the skillet, leaving enough space between them to flip comfortably. If desired, sprinkle a few reserved chocolate chips over the top of each pancake.
- Cook the first side: Cook for about 2 to 3 minutes, until bubbles appear across the surface and the edges look set. Because pumpkin batter is thicker and darker than standard pancake batter, watch the edges and bubbles rather than relying only on color.
- Flip carefully: Slide a wide spatula underneath each pancake and flip once. Cook the second side for about 1 1/2 to 2 minutes, until puffed and cooked through. The center should feel springy rather than wet.
- Adjust the heat as needed: If the pancakes become dark before the centers cook, reduce the heat to medium-low. If they remain pale and take much longer than 3 minutes on the first side, increase the heat slightly.
- Keep cooked pancakes warm: Transfer finished pancakes to a wire rack or warm plate. Avoid stacking them tightly for long periods because trapped steam can soften the edges.
- Serve: Serve warm with maple syrup and optional whipped cream, extra chocolate chips, and a light sprinkle of cinnamon.
