Chocolate Chip Pumpkin Pancakes – super light and fluffy pumpkin pancakes full with lots of chocolate chips and topped with maple syrup.
Fall breakfasts should include pumpkin, that is kind of a rule. It can be Pumpkin Coffee Cake or a stack of light and fluffy pancakes. These pumpkin pancakes are light, fluffy and a great breakfast or brunch recipe.
Every holiday my family makes cinnamon rolls for breakfast, they are one of our traditions. But for weekends and even to stock the freezer, these pumpkin pancakes are some of our favorites! Plenty of warm cinnamon flavor and melty chocolate to win everyone over.
Homemade pumpkin pancakes are way easier than you might think to make. It takes just a few minutes to mix all the ingredients together, most of which are pantry staples, so you can make them any day of the week. You really just need to make sure you have a can of pumpkin puree in your stash!
I love Banana Pancakes, but I feel like you have to wait until the bananas are overripe to make them. So having a pancake recipe like this that you can make any time is great to have on hand. And anytime you can add chocolate chips to something I am going to take it. But you can definitely leave them out and make them just plain pumpkin pancakes.
One question I get asked a lot is how do you add chocolate chips to pancakes. I have 2 methods I use, and they both work well, it just depends on what you are doing.
- Mix in the chocolate chips with the flour and dry ingredients. This way they mixed evenly in your batter and don’t just sink to the bottom of your pancakes. I use this method if I am making a full batch of chocolate chip pancakes.
- After you pour the batter onto the hot griddle or skillet, sprinkle a few chocolate chips onto the pancake. This method is great if you just want a few pancakes with chocolate chips in them. The chocolate chips sit where you put them and tend to stay on the bottom of the pancake, but it still works well.
How to make Fluffy Pancakes
Over the years I have learned a few tricks to make the perfect light and fluffy pancakes. They are super simple, and anyone can do them, you just have to follow the rules.
- Mix the batter until just combined. You really want to be careful and not overmix the batter. Pancakes can get tough if you are not careful.
- Buttermilk really does help make the best pancakes. You can use another type of milk if that is all you have, but pancakes are the time to grab that little container of buttermilk and it on hand. You can mix in 1 tsp of vinegar with your milk to have a homemade version of buttermilk.
- When you flip your pancakes don’t touch them! So many times when people flip pancakes they use the spatula to press down on the batter. Resist the urge. You will watch the pancake slightly puff up, and this is what you want! The air bubbles are forming and they help make the fluffiest pancakes!
- Cook on a high heat. Pancakes cook quickly, they are thin. So you don’t want a low heat or they will not get that golden brown color.
Pumpkin Pancakes are the ultimate fall breakfast. I like to freeze any leftovers to make weekday mornings quick and easy! Just be sure to top with real maple syrup!
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- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp all spice
- 1 cup semi-sweet chocolate chips
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup pumpkin
- 3 Tbls canola oil
- 1 1/2 cup buttermilk
Heat a grilled to 350 degrees, or a large skillet to medium high heat.
In a bowl mix together flour, baking powder, baking soda, cinnamon, all spice and chocolate chips.
In a separate bowl mix together brown sugar, egg, vanilla, pumpkin, and canola oil. Once well mixed, add flour mixture. Slowly mix in buttermilk until just combined.
Pour onto heated griddle or skillet. Cook for about 3-4 minutes, until tiny bubbles are forming on the surface. Flip and cook for an additional 2-3 minutes on the other side.
Serve immediately topped with maple syrup.