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These homemade Pumpkin Spice 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!
Chocolate chips and pumpkins makes a great combo so these pancakes come out super yummy! I can’t wait for you to try these Pumpkin Spice Pancakes! They can be ready in as little as 20 minutes and they make a perfect fall recipe for your family.
If you’re after other delicious pancake recipes, why not also try my Classic Chocolate Chip Pancakes or my Buttermilk Pancakes!
Why you’ll love these Pumpkin Spice Pancakes
- Loaded with chocolate chips! Pumpkin and chocolate compliment each other perfectly and these delicious pancakes are packed with chocolate goodies.
- Perfectly spiced. The homemade pancake batter has all those lovely warming spices from the pumpkin spice.
- A delicious topping. Top these pancakes with a fluffy cream cheese topping – so good!
Ingredients you’ll need
- All Purpose Flour
- Pumpkin Spice
- Baking Powder
- Salt
- Sugar
- Eggs
- Vanilla Extract
- Pumpkin Puree
- Oil or Melted Butter
- Semi Sweet Chocolate Chips
- Cream Topping: Whipped Cream, cream cheese, confectioner sugar.
How to make these Pumpkin Spice Pancakes
- Make the batter. Mix the wet ingredients in a blender. In another bowl, mix the dry ingredients. Incorporate the dry mix into the blender with the wet mix and blend.
- Add the chocolate chips. Pour in the batter into a bowl and then fold in the chocolate chips. Cover with a kitchen towel to rest for 5 minutes.
- Cook. Heat up a griddle/pan, spray with non stick, then scoop 1/2 cup of pancake batter onto the griddle, cook on both sides. Repeat with the rest of the pancake batter.
- Make the cream topping. Place all the ingredients in a bowl and whip up using a cake mixer whisk to obtain stiff peaks.
- Serve and enjoy!
Recipe notes and tips
- 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.
FAQ’s
How to serve these Pumpkin Spice Pancakes
Serve this pancakes hot. I love serving them 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 the sweetness so they have no problem with that.
I also like whipping up a some cream cheese whip topping to top these delicious pancakes with.
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.
Can I freeze Pumpkin Spice Pancakes?
Pumpkin Spice Pancakes freeze great and are perfect to whip out at a moments notice, for a treat!
To stop the pancakes from sticking together, it is important to briefly freeze them individually for 30 minutes. Once the pancakes have frozen, you can place them together in a large resealable plastic bag. The pancakes will keep in a freezer for up to 3 months.
To reheat, you can microwave the pancake for 60 seconds then finish in the toaster for another minute to crisp up the edges.
Do I have to use canned pumpkin puree?
No, if you have the time and inclination to roast and puree a pumpkin, by all means. I will say though that canned pumpkin gives you more consistent results and is less watery then fresh pumpkin.
Other delicious pumpkin recipes
I hope you enjoy all the recipes I share with you, including this delicious Pumpkin Spice Pancake recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Pumpkin Chocolate Chip Pancakes
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
I’ve made these many times.
They’re amazing!
Thanks for the recipe!
Thanks for leaving a review. I am glad you enjoyed it.