Pumpkin Chocolate Chip Pancakes

syrup being poured on chocolate chip pumpkin pancakes

Pumpkin Chocolate Chip Pancakes

Who can resist a sky-high stack of fluffy, moist, tender pancakes?! These Pumpkin Chocolate Chip Pancakes are easy to make, freezer-friendly and totally irresistible.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings pancakes

Calories 103kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

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