Fluffy Pumpkin Chocolate Chip Pancakes

As the first pancakes hit the warm griddle, their edges begin to set and little bubbles rise through the thick pumpkin batter. A few minutes later, you have a soft stack with lightly browned surfaces, warm spice, and melted chocolate chips tucked inside.

These Fluffy Pumpkin Chocolate-Chip Pancakes are made with canned pure pumpkin, milk, egg, and pumpkin-pie spice. They’re lightly sweet rather than dessert-like, so maple syrup and butter fit naturally at the table. The batter rests briefly while the griddle heats, and finished pancakes can stay warm in a 200°F oven while you cook the rest.

Why You’ll Love This Recipe

• Ready in about 20 minutes, including approximately 15 minutes of cooking.
• Makes about 12 pancakes, enough for 6 servings.
• Uses one large mixing bowl plus a smaller bowl for the wet ingredients.
• Produces thick, soft pancakes with pumpkin flavor and melted semi-sweet chocolate.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Ingredients

For the Pancakes

• 1½ cups (188 g) all-purpose flour
• ¼ cup (50 g) light brown sugar, packed
• 2 tsp baking powder
• 2 tsp pumpkin-pie spice
• 1 cup (240 ml) milk
• 1 tsp vanilla extract
• 1 large egg
• 1 cup (245 g) canned pure pumpkin purée
• 1 cup (170 g) semi-sweet chocolate chips, divided
• Nonstick cooking spray, for the griddle

Use pure pumpkin purée, not pumpkin pie filling. Pie filling already contains added sugar and spices, which would change the approved recipe. Whole milk or 2% milk is suitable for the locked formula.

How to Make This Recipe

Step 1: Mix the Dry Ingredients

Whisk the flour, brown sugar, baking powder, and pumpkin-pie spice in a large mixing bowl. Break up any lumps so the ingredients are evenly distributed.

Step 2: Combine the Wet Ingredients and Make the Batter

In a separate bowl, whisk the milk, vanilla extract, and egg. Add this mixture to the dry ingredients and stir until just combined. Fold in the pumpkin purée and ½ cup of the chocolate chips. The batter should be thick, with a few small lumps remaining.

Step 3: Rest and Portion the Pancakes

Let the batter rest while you heat a greased griddle to medium heat. Use a ladle or ¼-cup measuring cup to scoop the batter onto the griddle. Sprinkle the remaining chocolate chips over each pancake.

Step 4: Cook, Keep Warm, and Serve

Cook until bubbles appear and begin to pop, the edges look set, and the bottoms are evenly browned. Flip and cook until the second side is lightly browned and the chocolate is melting. Transfer the pancakes to a foil-covered baking sheet in a 200°F oven while you finish cooking. Serve warm with maple syrup, if desired.

Expert Tips for Better Results

• Measure the flour carefully; too much flour can make the batter excessively thick.
• Use canned pure pumpkin for the most consistent moisture level.
• Keep the griddle at medium heat so the chocolate chips do not burn before the pancake sets.
• Wait for bubbles to appear and pop before flipping rather than relying only on the clock.
• Use a ¼-cup measure for even portions and more predictable cooking.
• Keep finished pancakes in the 200°F oven only while the remaining batter cooks.

Serving Suggestions

• Pour warm maple syrup over the stack for a classic breakfast finish.
• Add a little butter between the pancakes so it melts into the warm layers.
• Serve with scrambled eggs for a sweet-and-savory breakfast plate.
• Pair with breakfast sausage to balance the pumpkin and chocolate flavors.
• Add a few extra chocolate chips on top just before serving for a more decorative stack.

Storage and Reheating

Cool leftover pancakes completely before storing them in an airtight container or bag in the refrigerator for up to 3 days.

To freeze them, place parchment paper between the cooled pancakes and store them in a freezer-safe container or individual freezer bags for up to 2 months.

For refrigerated pancakes, microwave them for about 20 seconds, or warm them in a 300°F (149°C) oven for approximately 5 minutes. From frozen, microwave for about 30 seconds or warm in the 300°F oven for about 10 minutes. Reheat until heated through. A toaster can also warm the pancakes and give the outside a slightly crisper texture.