There is something magical about the smell of cinnamon on a crisp autumn evening. You wake up to a chilly house and want something warm. These pumpkin chocolate chip pancakes are the answer to your cravings. They deliver a soft, spiced hug in every single bite.
You do not need to be a pro to make these. This recipe is simple enough for any beginner cook. Your kitchen will smell like a cozy bakery in minutes. Let’s get your griddle ready for some seasonal magic today.
Why This Recipe Is a Winner
These pancakes are the perfect fit for a lazy weekend brunch. The pumpkin puree makes every bite incredibly tender and moist. It is a great way to use up pantry staples. Kids will come running for the melty chocolate chips. You get a restaurant-quality breakfast without leaving your cozy pajamas.
This dish is also very budget-friendly for large families. It uses basic ingredients you likely already have on hand. It feels special but requires minimal cleanup afterward. You will love how fast these disappear from the plate.
Simple Method
Making these from scratch is easier than a box mix. You simply whisk your dry and wet ingredients separately. Then, you gently fold them together with the chocolate. The batter will be thick, colorful, and smelling of spices. Even if you are new to cooking, you can do this with confidence.
Ingredients You’ll Need
These use mostly pantry staples and seasonal produce at its best.
- 1.5 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 teaspoons pumpkin pie spice
- 0.75 cup pumpkin puree
- 1 cup whole milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 cup semi-sweet chocolate chips
Step-by-Step
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate medium bowl, combine pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Gently fold in the chocolate chips.
- Preheat a non-stick griddle or skillet over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter per pancake onto the griddle.
- Cook until bubbles form on the surface and edges are set, approximately 2 to 3 minutes.
- Flip and cook the other side until golden brown, about 1 to 2 minutes.
- Serve immediately while warm.
Best Ways to Enjoy It
Serve these warm with a generous drizzle of maple syrup. You can add a handful of toasted pecans for crunch. A dollop of whipped cream makes it a real treat. Set the table and enjoy a slow morning with your family. These also pair perfectly with a hot cup of coffee.
Storage & Reheating
Keep leftovers in the fridge for up to three days. You can also freeze these pancakes for busy school mornings. Simply place parchment paper between each layer in a bag. Reheat them in a toaster for a crisp exterior. Or use the microwave for 30 seconds to keep them soft. This makes your weekday mornings so much easier.
Recipe Tips
- Use pure pumpkin puree rather than pumpkin pie filling.
- Do not overmix the batter to keep them light and fluffy.
- Let the batter rest for five minutes before cooking.
- Watch for bubbles on the surface before you flip them.
- Use a measuring cup for perfectly even pancakes every time.
- Adjust the heat if the chocolate starts to scorch.
- For Thanksgiving morning, double the batch for your guests.
- Add a few extra chips on top while they cook.
Ways to Switch It Up
- Swap semi-sweet chips for dark chocolate for a richer flavor.
- In summer, swap pumpkin for mashed bananas if you like.
- Use gluten-free flour to make these dietary-friendly for everyone.
- Add a pinch of nutmeg for an extra spice kick.
- Swap maple syrup for honey for a milder sweetness.
Common Questions
Can I make the batter ahead of time?
It is best to make the batter fresh for fluffiness. The baking powder works best right after mixing. However, you can mix the dry ingredients tonight.
Can I use dairy-free milk?
Yes, almond or oat milk works perfectly here. The texture will remain soft and delicious. Just ensure it is unsweetened for the best taste.
Will my kids actually eat the pumpkin?
Absolutely! The pumpkin flavor is gentle and sweet. The chocolate chips usually win over even the pickiest eaters. It is a great way to sneak in veggies.
I hope these cozy pancakes bring a little extra warmth to your fall mornings. Give them a try and watch your family smile with every bite. Happy cooking!
— Lidia
Moist Pumpkin Chocolate Chip Pancakes
Ingredients
- 1.5 cups all -purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon sal t
- 1.5 teaspoons pumpkin pie spice
- 0.75 cup pumpkin puree
- 1 cup whole milk
- 1 large eg g
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 cup semi -sweet chocolate chips
Instructions
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate medium bowl, combine pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Gently fold in the chocolate chips.
- Preheat a non-stick griddle or skillet over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter per pancake onto the griddle.
- Cook until bubbles form on the surface and edges are set, approximately 2 to 3 minutes.
- Flip and cook the other side until golden brown, about 1 to 2 minutes.
- Serve immediately while warm.
