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Pumpkin Chocolate Chip Pancakes

Pumpkin chocolate chip pancakes with a tender, fluffy crumb and melted-in chocolate chips. Pan-cooked until golden-orange with crisp edges, then finished with warm maple syrup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 0.75 cup pumpkin puree
  • 1.25 cup buttermilk
  • 2 eggs
  • 3 tbsp melted butter
  • 1 tsp vanilla extract
Add-ins and serving
  • 0.75 cup semi-sweet or dark chocolate chips
  • 1 Maple syrup and extra chips for serving

Equipment

  • 1 cast iron skillet

Method
 

Mix the dry ingredients
  1. Whisk the all-purpose flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined and no dry streaks remain.
Mix the wet ingredients
  1. Whisk the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until smooth and uniform.
Combine and add chocolate chips
  1. Fold the wet ingredients into the dry ingredients until just combined; then fold in the semi-sweet or dark chocolate chips.
Cook the pancakes
  1. Heat a greased skillet or griddle over medium heat until hot.
  2. Pour about 1/4 cup batter per pancake and cook until bubbles form on the surface and the edges look set, about 3 minutes.
  3. Flip the pancakes and cook until the second side is set and lightly golden, about 2 minutes more.
Serve
  1. Serve the pumpkin chocolate chip pancakes warm with maple syrup and extra chocolate chips scattered on top.

Notes

For best texture, stop mixing once the batter is just combined—overmixing can make pancakes tough. Store cooled leftover pancakes in the refrigerator up to 3 days; reheat in a toaster or skillet until warmed through. Freeze cooked pancakes in a single layer, then bag them for up to 2 months and reheat from frozen. If you want a dairy-free option, use a plant-based buttermilk substitute and vegan butter.