Pumpkin Chocolate Chip Pancakes
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The conversation in my head went something like this: “I need something with pumpkin and chocolate and pumpkin chocolate chip pancakes sound like a brilliant idea!”
We all know Fall screams pumpkin and you’re in the best spot if you love pumpkin recipes! My Pumpkin Snickerdoodle cookies, ultra moist pumpkin bread and pumpkin scones are all waiting for you to make this Autumn season. And if you need to make pancakes for a crowd, try my Sheet Pan Pancakes!
You can’t resist a fluffy, thick pancake studded with mini chocolate chips and laced with maple syrup. If you can…you’re missing out!
These life-changing pumpkin pancakes couldn’t get easier too. Call me a cheater, or call me genius for saving you a little time, but these glorious fluffy pancakes are make with pancake mix!
You still feel like you’re making a from-scratch recipe, but with a little shortcut along the way. Easy enough for a weekday pancake yet still impressive enough for a weekend brunch.
Basically, these are what pancake dreams are made of and will no doubt be your new favorite pancake recipe for the Fall season!
Ingredient Notes
You can scroll down to the recipe card for the full list of ingredients and measurements.
- Pumpkin Puree: Be sure to use 100% canned pumpkin, and not the pumpkin pie mix.
- Pancake Mix: We love using the homestyle pancake mix from Bob’s Red Mill, but you can use any pancake mix you have on hand.
- Spices: Feel free to use pumpkin pie spice, or use a combination of cinnamon, cloves and nutmeg.
- Brown sugar: I love how the molasses flavor from the brown sugar pairs with the pumpkin, but feel free to swap it for honey.
- Oil: vegetable oil or canola oil both work well here to add moisture to the pancakes. You can also use melted butter if needed.
- Eggs: The eggs help to bind the batter together.
- Mini chocolate chips: We love using the mini chocolate chips in these. Feel free to choose semi-sweet, milk chocolate or dark chocolate chips.
- Whole Milk: Whole milk makes these pancakes moist, rich, tender and fluffy! Buttermilk may also be used in it’s place.
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
- Combine dry ingredients in a large bowl.
- Whisk together the pumpkin puree, oil, eggs, brown sugar and milk in another bowl.
- Stir wet ingredients into the dry ingredients just until moistened.
- Fold in mini chocolate chips.
- Grease griddle and pour batter by 1/4 cupfuls onto griddle and cook until bubbles on top being to pop and bottoms are golden brown.
- Flip and cook until second side is golden brown. (Over medium heat). Repeat with remaining pancake batter.
- Serve with your favorite toppings: additional chocolate chips, syrup, butter, Greek yogurt, whipped cream, peanut butter, honey, etc.
Can’t Get Enough Pumpkin?
Then you’re going to want to check out my Pumpkin Series! It’s a collection of my favorite pumpkin recipes featured on Kroll’s Korner. You’ll find a little bit of everything, from sweet treats to savory dishes. Perfect for Fall baking & cooking!
Tips and Variations
- Don’t over mix the batter: When mixing the liquid ingredients into the dry, mix just until the ingredients are incorporated. Don’t over do it. Over mixing can result in a tough and chewy pancake instead of a light, tender one.
- Some lumps are OK – they magically disappear when they cook on the griddle.
- We love this pancake & waffle iron. It comes with pancake plates and waffle plates that you can switch out. It’s amazing! Here is a link: Belgian Maker with Pancake Plates & Waffle Iron
- If using a regular pan: we love this Square Griddle (nonstick). Keep your pan at the right temperature: I call it the Goldilocks method. The pan cannot be too hot and the heat also can’t be too low.
- I let the pan heat on medium heat and let it get hot for about 1-2 minutes. Then test out the pan with a little bit of water or a small pad of butter to see if it’s hot enough.
- Lightly grease the pan with butter or canola oil so it coats the pan and scoop the batter onto the pan right after so the butter or oil doesn’t burn.
the goods
Buy Now → 
Belgian Maker with Pancake Plates & Waffle Iron
Buy Now →Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Pumpkin Chocolate Chip Pancakes
Ingredients
- 2 cups pancake mix
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. cloves
- 1/2 cup 100% canned pumpkin puree
- 2 large eggs
- 3 Tbsp. vegetable oil
- 1/4 cup brown sugar
- 1 1/4 cup whole milk
- 1/2 cup mini chocolate chips
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Combine dry ingredients in a large bowl: pancake mix, cinnamon, nutmeg and cloves.2 cups pancake mix, 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. cloves
- Whisk together the pumpkin puree, oil, eggs, brown sugar and milk in another bowl.1/2 cup 100% canned pumpkin puree, 2 large eggs, 1/4 cup brown sugar, 1 1/4 cup whole milk, 3 Tbsp. vegetable oil
- Stir wet ingredients into the dry ingredients just until moistened.
- Fold in the mini chocolate chips.1/2 cup mini chocolate chips
- Grease griddle with nonstick baking spray and pour batter by 1/4 cupfuls onto griddle and cook until bubbles on top being to pop and bottoms are golden brown.
- Flip and cook until second side is golden brown. (Over medium heat). Repeat with remaining pancake batter.
- Serve with your favorite toppings: additional chocolate chips, syrup, butter, Greek yogurt, whipped cream, peanut butter, honey, etc.
Video
Notes
- Can use 1 heaping tsp. pumpkin pie spice and 1/2 tsp. cinnamon instead of the nutmeg and cloves.
- Feel free to swap the whole milk with buttermilk for ultra tender and moist pancakes.
- Swap brown sugar for honey.
- Freeze in a freezer safe bag, we love Stasher bags, for up to 2 months.
- Reheat pancakes in the toaster, yum!
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
My first attempt to making Pumpkin Pancakes. Very interesting and sounds easy and quick to make too. Looks fluffy and moist.
OMG! this is so delicious. I love the colour of the pancakes. I have hardly used pumpkins in sweet dishes so I am saving this.
Give me ALL the fall flavours!! I am definitely making this all autumn long, thank you so much for the recipe 🙂
What a heavenly combination of my favorite fall foods! Love the flavors of those mini chips with the pure pumpkin spice. Breakfast just got a whole lot sweeter!
These pancakes are perfect for fall! Love the addition of choco chips! My kids really enjoyed them.
Aw I am so glad, thank you!!