These chocolate chip pumpkin pancakes are sure to become a family favorite. Made with pumpkin puree and pumpkin spice, these are kids-approved and perfect for any time of the day. Serve with pure maple syrup and fresh whipped cream for a real autumn treat.
Table of Content
One of the wonderful things about fall is the apples and the humble pumpkin fruit. I love adding it to almost anything I can. And, my kids call these orange pancakes because they refuse to believe that they have pumpkin puree in them.
Why make these pancakes?
- Wouldn't it be wonderful to add a little twist to your regular buttermilk or pumpkin pancakes with chocolate chips?
- This one adds the flavor of fall with the addition of pumpkin puree and spice.
- Most of the ingredients are simple pantry staples or easy to find such as pumpkin spice and puree
- The recipe takes less than 30 minutes from start to finish.
- It is of course kids approved delicious. Almost all kids love pancakes and waffles, don't they?
- With the holidays on the horizon, pancakes are poised to make another year-end appearance on the breakfast table.
Ingredients and substitutes
- Flour - I use only all-purpose flour but whole grain or whole wheat flour works too. You don't need any self-raising, or cake flours are needed. To make gluten-free pancakes use oat flour. You can also replace half the flour with oats flour.
- Eggs - Large eggs are a great addition. And make sure to whip them well. They are what makes these pancakes light and fluffy.
- Buttermilk - I love using buttermilk but milk works too. For non-dairy pancakes use almond milk instead.
- Sugar -despite the fact, that we serve pancakes with honey or maple syrup a little sugar in the batter makes for a delicious base.
- Pumpkin puree - I am using canned or homemade pumpkin puree.
- Pumpkin spice - I am using my homemade recipe, which is wonderful. But, you can also use store-bought. If you don't have pumpkin pie spice use ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and ⅛ teaspoon fresh grated nutmeg.
- Vanilla - I am using vanilla bean paste but vanilla extract works too.
- Butter - when it comes to pancakes and waffles butter makes it better but feel free to use a cooking spray or coconut oil.
- Chocolate - Today we are using dark chocolate chips but you can also use bittersweet, semi-sweet, or sweet chocolate chips. And of course, you can also use white chocolate or a chocolate bar chopped into pieces.
Chocolate chip pumpkin pancakes
- Dry ingredients - In a large bowl, combine together the flour, salt, baking powder, baking soda, pumpkin spice, and sugar.
Pro tip - sifting or using a whisk will make the pancakes light and airy - Wet ingredients - In another bowl, combine eggs, buttermilk, pumpkin puree, and vanilla extract - combine well and ensure there are no lumps.
- Dry to wet - Add the dry ingredients to the wet ingredients and combine well, but do not over-mix. A few flour lumps are ok.
Pro tip - overmixing the batter will activate the gluten and make dense chewy pancakes. It's ok to have a few lumps in there. - Chocolate - Add the chocolate chips and combine but do not over-mix.
Pro tip - you can also add ¼ cup of toasted chopped pecans to the batter - Rest - Let the batter rest for 10 minutes (up to 30 minutes).
Pro tip- resting the batter helps the gluten relax, the flour hydrate, and lets the leavening do its job which results in fluffy pancakes.
- Griddle - Heat a griddle, skillet, or non-stick pan over medium-high heat. Add 1 tablespoon of butter and coat the surface well.
Pro tip - I like to use my large griddle so I can make at least 4 pancakes together, after all, you want to eat these hot. - Cook - Pour ¼ cup to ⅓ cup of batter using a measuring cup, ladle, or large spoon. Cook over medium heat on one side for 2 minutes until a few bubbles appear on the top. Flip and cook on the other side for another 30 to 40 seconds. You can add melted butter if necessary.
Pro tip - if you try to flip too soon the wet batter will flow and make a mess. The next side takes just a few seconds more so be patient - Serve immediately with maple syrup or honey.
Serving suggestions
- Maple syrup or honey is the most commonly used with pancakes.
- And yet, try whipped cream with fresh fruits.
- Also, fruit fillings such as strawberry, blueberry, raspberry, blackberry - all these are great to accompany pancakes and waffles.
- If not serving immediately place them on a baking sheet or oven rack and into a warm oven.
Tips for Success
- Use all-purpose flour as it works best for pancakes.
- Combine the dry ingredients well with a whisk or better yet sift them. This makes light and airy pancakes
- Combine the liquid ingredients thoroughly. You can over-mix the liquid ingredients and it's ok because the eggs will add volume.
- Once you combine flour with the wet ingredients - combine well but do not over-mix. A few lumps in the batter are ok.
- The batter must be a thick pouring consistency. So, if necessary add a tablespoon or two or milk or flour as needed.
- Heat the pan on medium-high heat so you get a nice crisp edge but adjust heat as needed afterward.
- Use butter if possible it adds a nice brown color to the crust.
- The first flip usually takes longer so don't make haste to flip it. You must see those little bubbles on the top. Otherwise, the batter will spill over the sides and make a mess.
- Pancakes must be served fresh as soon as they are made but these can also be frozen for up to a month in the freezer.
How long can you keep pancakes?
Pancakes are best served fresh out of the griddle. But, they do keep wrapped well in the fridge for up to 2 days or frozen for up to a month.
Are pumpkin pancakes healthy?
Well, they are as healthy as you make them. Use cooking spray instead of oil, and honey instead of sugar to make them healthier.
Can I make these gluten-free pumpkin pancakes?
Yes, you can use gluten-free oat flour to make these hearty and gluten-free.
Printable Recipe
Chocolate Chip Pumpkin Pancakes
Print Pin Rate Share by Email Share on FB Save GrowCalories: 195kcal
Adjust Servings Here: 10 pancakes
Description
Today, I added chocolate chips to my classic pumpkin pancakes to make these irresistible chocolate chip pumpkin pancakes. Made with pumpkin puree and pumpkin spice these are kids-approved and perfect any time of the day.
Video
Ingredients
- 2 cup (250 g) All-purpose flour
- 1½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 teaspoon Pumpkin spice
- 2 Eggs (large)
- 1½ cup (240 ml) Buttermilk ((see substitute above))
- 2 tablespoon Sugar
- ½ cup (120 ml) Pumpkin puree
- 1 teaspoon Vanilla extract
- ⅔ cups (160 g) Chocolate chips ((semi-sweet or milk) )
Plus
- 4 tablespoon Butter
- ½ cup (120 ml) Maple syrup
Instructions
- Dry ingredients - In a large bowl, combine together the flour, salt, baking powder, baking soda, pumpkin spice, and sugar.Pro tip - sifting or using a whisk will make the pancakes light and airy
- Wet ingredients - In another bowl, combine eggs, buttermilk, pumpkin puree, and vanilla extract - combine well and ensure there are no lumps.
- Dry to wet - Add the dry ingredients to the wet ingredients and combine well, but do not over-mix. A few flour lumps are ok. Pro tip - overmixing the batter will activate the gluten and make dense chewy pancakes. It's ok to have a few lumps in there.
- Chocolate - Add the chocolate chips and combine but do not over-mix. Pro tip - you can also add ¼ cup of toasted chopped pecans to the batter
- Rest - Let the batter rest for 10 minutes (up to 30 minutes).Pro tip- resting the batter helps the gluten relax, the flour hydrate, and lets the leavening do its job which results in fluffy pancakes.
- Griddle - Heat a griddle, skillet, or non-stick pan over medium-high heat. Add 1 tablespoon of butter and coat the surface well. Pro tip - I like to use my large griddle so I can make at least 4 pancakes together, after all, you want to eat these hot.
- Cook - Pour ¼ cup to ⅓ cup of batter using a measuring cup, ladle, or large spoon. Cook over medium heat on one side for 2 minutes until a few bubbles appear on the top. Flip and cook on the other side for another 30 to 40 seconds. You can add melted butter if necessary. Pro tip - if you try to flip too soon the wet batter will flow and make a mess. The next side takes just a few seconds more so be patient
- Serve immediately with maple syrup or honey.
Recipe Notes
- Use all-purpose flour as it works best for pancakes.
- Combine the dry ingredients well with a whisk or better yet sift them. This makes light and airy pancakes
- Combine the liquid ingredients thoroughly. You can over mix the liquid ingredients and it's ok because the eggs will add volume.
- Once you combine flour to the wet ingredients - combine well but do not over mix. A few lumps in the batter are ok.
- The batter must be a thick pouring consistency. So, if necessary add a tablespoon or two or milk or flour as needed.
- Heat the pan on medium-high heat so you get a nice crisp edge but adjust heat as needed afterward.
- Use butter if possible it adds a nice brown color to the crust.
- The first flip usually takes longer so don't make haste to flip it. You must see those little bubbles on the top. Otherwise, the batter will spill over the sides and make a mess.
- Pancakes must be served fresh as soon as they are made but these can also be frozen for up to a month in the freezer.
Serving suggestions
- Maple syrup or honey is the most with pancakes
- But, try whipped cream with fresh fruits.
- Fruit fillings such as strawberry, blueberry, raspberry, blackberry - all these are great to accompany pancakes and waffles.
Nutrition Information
Calories: 195- kcalCarbohydrates: 30- gProtein: 4- gFat: 6- gSaturated Fat: 4- gCholesterol: 48- mgSodium: 203- mgPotassium: 202- mgFiber: 1- gSugar: 14- gVitamin A: 2136- IUVitamin C: 1- mgCalcium: 91- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Tara
What a beautiful stack of pancakes! I love that color and they sound amazing with the addition of the chocolate chips.
Veena Azmanov
Thanks, Tara
Traci
So easy and delicious! I'm loving these pumpkin pancakes this month...thanks for sharing!
Veena Azmanov
Thanks, Traci
Bintu | Recipes From A Pantry
These sound like such delicious pancakes! I bet my kids would love them.
Veena Azmanov
Thanks, Bintu
Shanna
This had all my favorite things. Pancakes, chocolate, and pumpkin. Such a yummy breakfast recipe.
Veena Azmanov
Thank you, Shanna
Alison
These pumpkin chocolate chip pancakes are light and fluffy! My kids loved them!
Veena Azmanov
Thank you. Alison. Happy your kids enjoyed it