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
2 cups pancake mix
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
½ cup canned pumpkin puree
2 large eggs
3 tbsp vegetable oil
¼ cup brown sugar
1 ¼ cups whole milk
½ cup mini chocolate chips
Instructions
In a large bowl, whisk together pancake mix, cinnamon, nutmeg, and cloves.
In another bowl, whisk pumpkin puree, eggs, vegetable oil, brown sugar, and milk until smooth.
Gently fold wet mixture into the dry ingredients until just combined (batter should be slightly lumpy).
Stir in chocolate chips.
Heat a greased skillet or griddle over medium heat.
Pour ¼ cup batter per pancake. Cook 2–3 minutes, until bubbles form, then flip.
Cook another 2 minutes until golden brown.
Repeat with remaining batter.
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