Pumpkin Chocolate Chip Pancakes
This is the ultimate recipe for the ultimate stack of pumpkin pancakes, spiced with cinnamon, and loaded with chocolate chips. Cool fall mornings just got even better.
Today’s recipe is everything you love about fall served up on an adorable orange polka dot plate, preferably paired with a steaming cup of coffee on a cool morning as the leaves begin to change color. I think you should get these plates too. Cutest ‘lil things I own.

It’s been awhile since I shared a pancake recipe with you, so let me remind you about my thoughts on pancakes. Yes, I have a series of pancake thoughts. My life is weird.
To me, pancakes are meant to be light and soft. A stack of fluffy heaven. Now, it’s easy to make fluffy pancakes using the good ‘ole box of pancake mix, but you won’t find me doing that on a Sunday morning. Nothing compares to homemade! When I began testing pumpkin pancake recipes, I had a long streak of reject batches that were both dense and flavorless. Pumpkin is a funny little ingredient. It changes the moisture, tenderness, and texture of anything it touches. But luckily after about 8 flavorless recipes making pancakes comparable to hockey pucks, I found a winner. And spent nearly $30 on pumpkin in the process.
But this cinnamon-spiced, pumpkin flavored, chocolate chip studded, maple syrup drenched stack of pancakes… oh man, it was soooo worth the trouble.

These pumpkin chocolate chip pancakes are the epitome of a cozy fall breakfast! Moist and fluffy, they're wonderful with a pat of butter and a cascade of maple syrup. Make sure you read my notes in the post before beginning.
Ingredients:
- 2 cups (250g) all-purpose flour (spoon & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 heaping teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice1
- 1 cup (180g) semi-sweet chocolate chips
- 1 and 1/4 cups (305g) pumpkin puree (canned or fresh)
- 1/3 cup (67g) packed light or dark brown sugar
- 1 large egg
- 3 Tablespoons (45ml) canola or vegetable oil
- 1 and 1/2 cups (360ml) whole milk2

Directions:
- In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and chocolate chips together until combined. Set aside.
- I like to mix the wet ingredients in a blender (I love the one that is linked!). This guarantees a smoother batter and breaks down the pumpkin. This is especially necessary if you are using fresh pumpkin puree. Add the pumpkin, brown sugar, egg, oil, and whole milk to a blender and blend on high for 45 seconds until combined. Alternatively, you may whisk by hand or use a hand mixer.
- Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is extremely thick. Do not thin it out. Whisk until *just* combined, no more. A few lumps may remain. Taste the batter. If you want to add more spices, go ahead. I usually add more cinnamon.
- Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
- Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve immediately with your favorite pancake toppings. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.
Recipe Notes:
Instead of pumpkin pie spice, you may use 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon ground allspice.
Whole milk is key for the richest tasting pancakes.
More Deliciouse Recipe Pumpkin Chocolate Chip Pancakes @ sallysbakingaddiction.com
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