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–+ servings
A stack of pumpkin chocolate chip pancakes topped with butter served on a plate.

Pumpkin Chocolate Chip Pancakes

Take your weekend breakfast to the next level with these delicious pumpkin chocolate chip pancakes! They're easy to make and packed with warm spices and chocolate.
5 from 9 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10 pancakes
Calories/serving 264 kcal

Ingredients

  • 1 Cup Pumpkin Puree
  • 1 Cup Buttermilk
  • 1 Egg
  • ¼ Cup Butter melted (or use coconut oil)
  • 2 Cups All-Purpose Flour
  • 2 Tablespoons Sugar
  • 2 ¼ teaspoons Pumpkin Pie Spice
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ¾ Cup Semi-Sweet Chocolate Chips

Instructions 

  • Add pumpkin puree, buttermilk, egg, and butter to a large mixing bowl. Mix with an electric mixer until well combined.
    1 Cup Pumpkin Puree, 1 Cup Buttermilk, 1 Egg, ¼ Cup Butter
  • Add the flour, sugar, pumpkin pie spice, baking powder and baking soda to the bowl with the wet ingredients. Fold together with a spatula until just combined. It's okay if there are lumps in the batter.
    2 Cups All-Purpose Flour, 2 Tablespoons Sugar, 2 ¼ teaspoons Pumpkin Pie Spice, 1 teaspoon Baking Soda, 1 teaspoon Baking Powder
  • Add the chocolate chips and fold into the batter.
    ¾ Cup Semi-Sweet Chocolate Chips
  • Preheat your griddle or skillet to medium high heat. If you're using a skillet, add a little butter to fry the pancakes.
  • Portion about ½ cup of batter for each pancake. Place the batter on the hot griddle and cook for 3-4 minutes, until large bubbles are popping on the top and the edges begin to look dull. Flip and cook the second side until golden brown.

Notes

SUBSTITUTIONS:
  • No buttermilk - combine 1 Cup milk with 1 ½ teaspoons of vinegar.  Let sit for 5 minutes to sour the milk.  This substitution will also work with non-dairy milk (almond, oat, soy)
  • No pumpkin pie spice - Combine 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon allspice and ¼ teaspoon ground cloves.
  • Make it vegan - replace the single egg with a flax egg.
TIPS:
  • Don’t overmix the pancake batter. Overmixing will cause your pancakes to be flat and dense, so mix your batter together gently until it is just combined.
  • Do preheat your pan before adding the pancake batter. This will help the pancakes to cook evenly and have a nice golden color.
  • Wait until some small bubbles start to form before flipping. Small bubbles are a good indication that the pancake has cooked and is ready to flip.
Storage: Wrap leftover pancakes individually in paper towels.  Place them in an airtight container in the refrigerator and store for up to 4 days.

Nutrition

Calories: 264kcalCarbohydrates: 34gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 33mgSodium: 229mgPotassium: 207mgFiber: 3gSugar: 10gVitamin A: 4253IUVitamin C: 1mgCalcium: 80mgIron: 3mg
Tried this recipe?Let us know how it was in the comments below