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Pumpkin Chocolate Chip Pancakes Recipe

Pumpkin Chocolate Chip Pancakes Recipe
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★★★★★

4.7 from 27 reviews

Delight in the warm, comforting flavors of fall with these Pumpkin Chocolate Chip Pancakes. Fluffy pancake mix is infused with cozy spices and pumpkin puree, then studded with sweet mini chocolate chips for a perfect breakfast or brunch treat that hints of autumn in every bite.

Ingredients

Scale

Dry Ingredients

  • 2 cups pancake mix
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves

Wet Ingredients

  • 1/2 cup canned pumpkin puree
  • 2 large eggs
  • 3 Tbsp vegetable oil
  • 1/4 cup brown sugar
  • 1 1/4 cup whole milk

Add-ins

  • 1/2 cup mini chocolate chips

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the pancake mix, cinnamon, nutmeg, and cloves, ensuring spices are evenly distributed for balanced flavor.
  2. Whisk Wet Ingredients: In a separate bowl, whisk together the canned pumpkin puree, eggs, vegetable oil, brown sugar, and whole milk until you achieve a smooth, homogenous mixture.
  3. Combine Mixtures: Pour the wet ingredients into the dry ingredients, stirring gently to combine until just incorporated to maintain fluffiness without over-mixing.
  4. Add Chocolate Chips: Fold in the mini chocolate chips carefully so they’re evenly dispersed throughout the batter, adding a sweet surprise to every bite.
  5. Heat Skillet: Preheat a greased nonstick skillet over medium heat to ensure pancakes cook evenly and develop a golden crust.
  6. Cook Pancakes: Pour the batter onto the skillet in 1/4 cup portions. Cook for 2 to 3 minutes until bubbles appear on the surface, then flip and cook another 2 to 3 minutes until pancakes are cooked through and golden brown.
  7. Serve Warm: Remove from skillet and serve immediately with your favorite toppings such as maple syrup, extra pumpkin puree, or additional chocolate chips for a cozy breakfast experience.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, for best flavor and texture.
  • Do not over-mix the batter to keep pancakes light and fluffy.
  • Adjust milk quantity slightly if batter is too thick or thin for desired consistency.
  • For a dairy-free version, substitute whole milk with almond or oat milk and use a dairy-free pancake mix.
  • Mini chocolate chips melt evenly to avoid overwhelming the pumpkin flavor.
  • These pancakes freeze well—store cooked pancakes in an airtight container and reheat in a toaster or microwave.

Nutrition

Keywords: pumpkin pancakes, chocolate chip pancakes, autumn breakfast, fall recipes, pumpkin spice pancakes, easy pancakes, breakfast recipes

Find it online: https://amayaharis.com/pumpkin-chocolate-chip-pancakes-recipe/