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Pumpkin Chocolate Chip Pancakes

Enjoy the cozy flavors of fall with these uplifting Pumpkin Chocolate Chip Pancakes, perfect for breakfast or a delightful brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
Wet Ingredients
  • 1 cup pumpkin puree
  • 1 cup milk
  • 1 large egg
  • 2 tbsp melted butter
Mix-ins
  • 1/2 cup chocolate chips Optional but recommended for sweetness

Method
 

Preparation
  1. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. In another bowl, combine the wet ingredients: pumpkin puree, milk, egg, and melted butter.
  3. Gently combine the wet and dry ingredients until just mixed, taking care not to overmix.
  4. Fold in the chocolate chips.
Cooking
  1. Heat a griddle or skillet over medium heat and grease it lightly.
  2. Pour about 1/4 cup of batter for each pancake onto the griddle.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.
Serving
  1. Serve warm with maple syrup or whipped cream.

Notes

For a richer taste, add a splash of vanilla extract. You can also substitute pumpkin puree with sweet potato puree or banana for variations.