Description
Pumpkin Chocolate Chip Pancakes are the ultimate fall breakfast—fluffy, warmly spiced, and filled with melty chocolate chips. Quick to make and freezer-friendly, they’re perfect for cozy weekends, festive brunches, or make-ahead weekday mornings.
Ingredients
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2 cups pancake mix
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1 tsp ground cinnamon
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¼ tsp ground nutmeg
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¼ tsp ground cloves
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½ cup canned pumpkin puree
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2 large eggs
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3 tbsp vegetable oil
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¼ cup brown sugar
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1 ¼ cups whole milk
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½ cup mini chocolate chips
Instructions
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In a large bowl, whisk together pancake mix, cinnamon, nutmeg, and cloves.
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In another bowl, whisk pumpkin puree, eggs, vegetable oil, brown sugar, and milk until smooth.
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Gently fold wet mixture into the dry ingredients until just combined (batter should be slightly lumpy).
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Stir in chocolate chips.
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Heat a greased skillet or griddle over medium heat.
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Pour ¼ cup batter per pancake. Cook 2–3 minutes, until bubbles form, then flip.
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Cook another 2 minutes until golden brown.
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Repeat with remaining batter.
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Serve warm with butter, maple syrup, or extra chocolate chips.
Notes
Do not overmix the batter—lumps keep pancakes fluffy.
Keep cooked pancakes warm in a 200°F oven until ready to serve.
Customize with white chocolate chips, nuts, or fruit.
Freezer-friendly: Cool completely, freeze in a single layer, then store in a zip-top bag.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Pan-Frying / Griddle
- Cuisine: American