Pumpkin Chocolate Chip Pancakes
The most amazing pumpkin pancakes – so light + fluffy and made with semisweet chocolate chips. PERFECTION.
HELLO FALL.
It’s been incredibly beautiful here in Chicago with its crisp Fall days. The leaves are changing colors, the sweaters are coming out, and the pumpkin pancakes are legit taking over all of our kitchens.
I mean, I may have made this 4 times this week. After all, I waited all summer just for these days! For that mile-high stack of super fluffy, incredibly buttery pumpkin pancakes with little morsels of semisweet chocolate goodness. Served with just enough maple syrup for all my morning needs.
It’s simply perfection on a plate. And I will enjoy every morning of pumpkin season for as long as I can!
Pumpkin Chocolate Chip Pancakes
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cups semisweet chocolate chips
- 2 teaspoons brown sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- 1 ¼ cups buttermilk
- 1 cup canned pumpkin puree
- 2 large eggs
- ¼ cup unsalted butter, melted
- ¼ cup maple syrup
Instructions
- In a large bowl, combine flour, chocolate chips, brown sugar, baking powder, baking soda and salt and cinnamon.
- In a large glass measuring cup or another bowl, whisk together buttermilk, pumpkin, eggs and melted butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Lightly coat a griddle or nonstick skillet with cold butter.
- Working in batches, scoop 1/4 cup batter for each pancake. Cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer.
- Serve immediately with maple syrup.
Did you make this recipe?
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Love this recipe! Thank you
I made the pancakes this morning. I added a splash of vanilla extract, added pumpkin spices and doubled the brown sugar, and halved the kosher salt(I only had salted butter). It was delicious, and it was the perfect fall breakfast!
My family and I loved this recipe, these pancakes are like eating fall for breakfast! I didn’t have any buttermilk on hand so I made some using regular 2% milk and white vinegar, it worked great. Thank you Chungah, I look forward to trying more of your recipes!
Laura C.
These are the best pancakes (of any kind) we’ve ever had! Making them second weekend in a row.
These there delicious- Whole family loved them!
Subbed pancake mix for flour and baking soda. Also used milk with a little vinegar instead of buttermilk. They turned out delicious ! I’m sure they’re also great as written but I appreciate knowing if other people’s tweaks worked out:) my kids said it was the best breakfast we’ve ever had and I’m pretty good with breakfast! Also we served with whipped cream and syrup .. mmmm
My family would always ask me to try making something new & different for some meals. Yesterday I tried the recipe. My entire family loved it. Easy to make, nutritious, healthy & quick recipe option.
My kids loved this mouthwatering pancake recipe! It puts that perfect twist to the usual pancake that they have plus I never knew that a pumpkin would be perfect for a pancake and this is a great energy booster for the kids to start the day. Thank you!
This recipe was really easy and delicious! I only have a few notes that I would like to share:
1. The batter is really thick. When I was preparing this batter, I was worried that they wouldn’t turn out, but they were fine.
2. The yield: I doubled this recipe and got 24 pancakes (even though only 23 made it to the table). I’m still not sure what Chunguh meant when she said “4 servings”, but the regular recipe should make about 12 pancakes.
3. When I cooked these pancakes, I heated a griddle to 375 degrees and measured the batter using a heaping 1/4 cup measurement. These pancakes were thick, but they were SO light and fluffy!
4. (Final) I substituted buttermilk for a buttermilk sub (I don’t have buttermilk in my fridge normally) I will copy the link to the website here. It worked just fine. https://sugarspunrun.com/easy-buttermilk-substitute/
Overall, these pancakes are delicious and my family loved them. Thank you, Damn Delicious!
Hello! These look fantastic! I’ve tried and loved several of your recipes already. Just curious if I would be able to make waffles out of these with this batter instead of pancakes? Thank you!!
My kids loved this mouthwatering pancake recipe! It puts that perfect twist to the usual pancake that they have plus I never knew that a pumpkin would be perfect for a pancake and this is a great energy booster for the kids to start the day. Thank you!
Delicious and easy! Do you happen to know if the batter would keep in the fridge for a couple of days? Thank you for another great recipe!
These are really good! I used mini chocolate chips and had to use a tiny bit of water to loosen up the batter, but the kids loved them as a Halloween themed breakfast- plus my dog liked having a small spoonful of leftover pumpkin purée as a treat
Sounds delicious! Can they be frozen?
Yes!!!
Yum. very good for brunch. thanks!
These were very good, light and fluffy even though pumpkin is heavy. Will make again. I think they fry better in oil than butter because butter burns at the temperature you use for pancakes.
These were delicious, adding them to my regular breakfast rotation!
Made these this morning and loved the pumpkin flavor. My family devoured them (even the picky eater). I will definitely be making these all through pumpkin season!
I only ever made regular pancake (the one with egg and flour only), should try this someday and see if the kids like it. Thanks for sharing.
how can you rate something you haven’t tried making yet???? biggest pet peeve.
I made the recipe exactly as written and they are delicious! I made them for a Saturday brunch and everyone thought they were fantastic! They are the perfect amount of sweet and the cinnamon and pumpkin provide great flavor.