The ultimate, perfectly fluffy Pumpkin Chocolate Chip Pancakes loaded with cinnamon fall flavors and semi sweet chocolate chips!
I’m excited. Are you excited?? You should be. We are having pancakes, fall-style. And there are few things I love more than a warm stack of pancakes on a chilly morning, drizzled in hot syrup and studded with loads and loads of chocolate chips. Actually come to think of it, there’s only one thing I love more than that, and that is a pumpkin version of that same goodness.
That’s exactly what’s happening today. So be excited!
Pancakes should be super fluffy, am I right?? Yes. Of course I am. No skinny flimsy flapjacks around here. We like em tall and airy and ready to soak up all of that syrupy goodness that’s about to happen.
These pancakes are exactly that. Tall, fluffy, and ready for delicious eating. Plus, hellooooo, they’re pumpkin pancakes. So not only do they have that insanely yummy and comforting fall pumpkin spice flavor we love, they’re also really moist.
Basically they are perfection.
Which is why I named them perfect pumpkin chocolate chip pancakes. Yeah, so I haven’t tried all of the pumpkin pancake recipes in the world… I don’t need to. When I make these I know that I’m going to have all of my cozy-weather breakfast dreams come true. And if I happen to have them for lunch or dinner or 3 am snack when I’m up with the twinzeez, so be it. I dream of sweet treats like this all day and night.
Perfect Pumpkin Chocolate Chip Pancakes
- 1 cup flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1 1/4 teaspoons cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup milk (more as needed)
- 1 teaspoon vanilla
- 1 egg
- 2 tablespoons butter, melted (can substitute oil)
- 1 cup semi sweet chocolate chips (regular or mini)
- Preheat a skillet or griddle to medium heat (275 degrees if you have a gauge).
- In a medium bowl whisk together flour, baking power, sugar, cinnamon, pumpkin pie spice, and salt.
- In a large bowl combine pumpkin puree, milk, vanilla, egg, and oil and mix well. Add dry ingredients to wet ingredients and mix until just combined. Stir in chocolate chips.
- Pour 1/4 cup of the pancake batter onto your preheated skillet/griddle. Allow to cook for 2-3 minutes until edges start to form bubbles. Flip pancake over and allow to cook another 2-3 minutes until browned. Repeat with remaining batter and serve pancakes with syrup, powdered sugar, and chopped nuts or other favorite toppings.