These homemade Pumpkin Chocolate Chip Pancakes are loaded with delicious semi-sweet chocolate chips, pumpkin puree and spiced up with a little bit of pumpkin spice bringing a perfect pumpkin pancake to life! Get ready because this is going to be you new super favorite fall breakfast!
HOW TO MAKE THE PUMPKIN CHOCOLATE CHIP PANCAKES
You prepare these pancakes as you prepare any other pancake but with the added pumpkin ingredient. I like to start by combining all my liquid ingredients together. Instead of using a whisk, I use a cake mixer or a blender and blend up the liquids first. In another bowl sieve the flour and add in the remainder of the dry ingredients. Mix with a hand whisk to incorporate them well together.
Pour the dry ingredients over onto the wet mixture and blend it well for about 1 minute on high speed. Turn off the blender and pour the batter into a bowl. Fold in the chocolate chips. I used semi-sweet chocolate to make it less sweet. Let the batter rest covered with a kitchen towel for about 5 minutes. This step is not required but recommended. I feel like it helps with getting the pancakes super fluffy. If you do not have a blender, use a cake stand mixer or hand cake mixer or even your good ol' hand whisk.
Heat up a griddle or skillet and spray with non stick spray. Without mixing the batter, scoop 1/2 cup of pancake batter and pour onto the griddle. You want your heat to be somewhere in the middle. Not too high or low. Let the pancakes cook until they start forming some bubble on the top and carefully flip it over. After flipping, do not press onto the pancakes and just let it rise up and cook. Pressing down on the pancakes will cause it to lose it's fluff.
The pancake should cook for about 1-2 minutes and then repeat the same steps for the remainder of the batter.
SERVING THE PUMPKIN CHOCOLATE CHIP PANCAKES
After serving my hot pancakes, I love serving it with pancake syrup. You can use maple syrup as well if you like. My kids love having theirs with chocolate syrup. To me that's a little too sweet. But kids love sugar so they have no problem with that.
I also like whipping up a some cream cheese whip topping to top these delicious pancakes with. In a mixing bowl, you will whip up some heavy cream, cream cheese and icing sugar together to form a thick textured whip cream. I also sprinkle some pumpkin spice on top of the whip cream after topping the pancakes with it. The syrup can go before of after adding the whip cream. You can also throw in some crushed candied pecans if you are a fan of adding nuts to your pumpkin pancakes.
If you would like to prepare a big batch for the kids and freeze them you can. Just store them in zip lock bags or an air tight container after they cool down and reheat them when you are ready to serve.
Chocolate chips and pumpkins makes a great combo so these pancakes come out supper yummy! I can't wait for you to try these Pumpkin Chocolate Chip Pancakes! They can be ready in as little as 20 minutes and they make a perfect fall recipe for your family. I would love for you to follow me on my Pinterest, where I share a ton of other recipes of my own and other that I think you will love! If you try this recipe, please don't forget to leave a rating on my recipe card! Xoxo...
OTHER PUMPKIN RECIPES YOU MAY LIKE
Pumpkin Chocolate Chip Pancakes
- 2 cups all purpose flour
- 1 tsp. pumpkin spice
- 1 3/4 tbsps. baking powder
- pinch of salt
- 1/4 cup sugar
- 2 eggs
- 1 tbsp. vanilla extract
- 1 cup pumpkin puree
- 1/2 cup oil or melted butter
- 1 1/2 cup milk
- 1 cup semi-sweet chocolate chips
CREAM TOPPING (OPTIONAL)
- 1/2 cup whipped cream
- 3 tbsps. cream cheese
- 1/4 cup confectioner sugar
- In a blender or cake mixer, mix all the wet ingredients together.
- In a bowl, sieve the flour and add in the remainder of the dry ingredients. Mix with a whisk to incorporate all ingredients together.
- Pour in the dry ingredients into the blender and blend on high for 1 minute.
- Open and pour in the batter into a bowl and then fold in the chocolate chips. Cover with a kitchen towel to rest for 5 minutes.
- Meanwhile, heat up a non-stick griddle/pan to medium heat and spray with some non-stick spray.
- Without mixing the batter, scoop 1/2 cup of pancake batter into the griddle and allow to cook on one side until the top starts forming bubbles. Flip over the pancakes carefully and let them cook on the other side for 1-2 minutes or until fully cooked. Do not press on the pancakes or else you will lose the fluff.
- Remove the piece of pancake and repeat the same steps for the rest of the batter.
- To prepare the cream topping. Place all the ingredients in a bowl and whip up using a cake mixer whisk to obtain stiff peaks.
- Serve with syrup of your choice.
- Instead of using a whisk, I like to use a cake mixer or a blender and blend up the liquids first.
- Allow the pancakes to cook on one side until the top starts forming bubbles.
- Do not press on the pancakes or else you will lose the fluff.
- If you don't have pancake spice you can use a mix of ground cinnamon, nutmeg, ground ginger and ground cloves.
- I used semi-sweet in this recipe, but dark chocolate, white chocolate, or cinnamon chips would also be super tasty!
- You can omit the chocolate chips, these Pumpkin Spice Pancakes still taste great.
- Let the batter rest covered with a kitchen towel for about 5 minutes. It helps get the pancakes really fluffy.
- Make sure to use pumpkin puree and not pumpkin pie filling.
- Be sure your griddle/pan is very hot before adding the pancake batter.