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Pumpkin Chocolate Chip Pancake Recipe
Ash Tyrrell

Pumpkin Chocolate Chip Pancake Recipe

I still remember the first chilly morning I decided to turn my regular pancake batter into something a little more "fall." I folded in a can of pumpkin puree, a fistful of chocolate chips, and a spoon of warm spice, and honestly, my kitchen smelled like a bakery within minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour – this is the base of your batter and gives the pancakes their structure
  • ¼ cup light brown sugar – adds gentle sweetness and helps the pancakes turn golden brown
  • 2 teaspoons baking powder – this is what makes the pancakes rise up nice and fluffy
  • 2 teaspoons pumpkin pie spice – the real flavor-maker so don't skimp on this one
  • 1 cup milk – thins the batter to the right pourable consistency
  • 1 teaspoon vanilla extract – rounds out the flavor and balances the spice
  • 1 large egg – binds everything together and adds richness
  • 1 cup pure pumpkin puree not pumpkin pie filling – gives that signature moist, pumpkin-forward flavor
  • 1 cup semi-sweet chocolate chips divided – half goes in the batter, half goes on top for that bakery look

Method
 

  1. In a large bowl, whisk together the flour, brown sugar, baking powder, and pumpkin pie spice. Whisking here matters because it evenly distributes the baking powder, which keeps your pancakes from rising unevenly. I like to give it a good 20-30 seconds of whisking before moving on.
  2. In a separate bowl, whisk together the milk, vanilla, and egg until fully combined. Doing this in its own bowl first means the egg gets properly incorporated instead of forming little streaks in your final batter. It only takes a minute, so don't skip it.
  3. Pour the milk mixture into the flour mixture and stir until just combined a few lumps are totally fine here. Overmixing at this stage is the number one thing that makes pancakes turn out dense instead of fluffy, so stop as soon as you don't see dry flour.
  4. Gently fold in the pumpkin puree until the batter turns that gorgeous orange color, then fold in half a cup of the chocolate chips. Save the rest for sprinkling on top later. Let the batter rest for a couple of minutes while your griddle heats up.
  5. Preheat your griddle or skillet to medium heat and spray it lightly with non-stick cooking spray. Getting the temperature right here is key too hot and the outside burns before the inside cooks through.
  6. Using a ¼-cup measure or a ladle, scoop the batter onto the hot griddle. Immediately sprinkle a few extra chocolate chips over each pancake so they melt right into the top as it cooks.
  7. Cook until you see bubbles forming on top and the bottom is evenly browned, then flip carefully. Cook the second side until golden and the chocolate chips are melted through. Keep finished pancakes warm in a low oven while you cook the rest

Notes

  • I always use canned pure pumpkin, never pumpkin pie filling, because the filling has added sugar and spices that throw off the recipe.
  • I let my batter rest for a couple of minutes before cooking. It gives the baking powder time to activate and makes the pancakes noticeably fluffier.
  • I keep my heat at medium, not high, because pumpkin batter is thicker and burns faster than regular pancake batter if the pan is too hot.
  • I sprinkle chocolate chips on top right after pouring the batter instead of only folding them in, since it gives that pretty bakery-style finish.
  • I keep cooked pancakes on a baking sheet in a low oven (around 200°F) so the whole stack stays warm until I'm ready to serve.