Pumpkin Pancakes with Cinnamon and Chocolate Chips Recipe

I absolutely love waking up on a crisp fall morning to a stack of these Pumpkin Pancakes with Cinnamon and Chocolate Chips Recipe that smell like autumn itself. The cozy blend of pumpkin puree, warm cinnamon, and pockets of melty chocolate chips always puts me in the perfect mood to slow down and savor breakfast. You’ll find that they’re fluffy, flavorful, and somehow comforting, making them perfect for weekend brunches or holiday mornings when you want to impress family or friends with minimal effort.

When I first tried this recipe, I was amazed at how the pumpkin adds natural moisture and subtle sweetness without overwhelming the pancakes. Plus, the cinnamon and pumpkin pie spice bring just the right amount of warm spice that’s not too much for everyday eating. Whether you’re feeding hungry kids or treating yourself, this Pumpkin Pancakes with Cinnamon and Chocolate Chips Recipe is a guaranteed crowd-pleaser that’s worth keeping in your breakfast rotation.

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Ingredients You’ll Need

Each ingredient here works in harmony to give you that perfect pumpkin pancake texture with just the right hint of spice. I always suggest using canned pumpkin puree for convenience, but fresh pumpkin works beautifully too.

• All-purpose flour: The right base for fluffy pancakes; I avoid whole wheat here because it can get too dense with pumpkin.
• Baking powder: Helps the pancakes rise up nice and light.
• Baking soda: Adds a bit of extra lift and reacts with the acidity in the pumpkin.
• Salt: Balances all the sweetness and spices perfectly.
• Ground cinnamon: The star spice that brings warmth and sweetness.
• Pumpkin pie spice: Either store-bought or homemade for that classic fall flavor blend.
• Pumpkin puree: Gives moisture and that unmistakable pumpkin taste; canned pumpkin is easiest.
• Light or dark brown sugar: Adds depth and a subtle caramel note.
• Large egg: Binds everything and adds richness.
• Canola or vegetable oil: Keeps pancakes tender and moist without too much butter.
• Whole milk: Essential for that creamy batter—substitute with buttermilk if needed.
• Semi-sweet chocolate chips (optional): Melts into the batter for little chocolate bursts in every bite.
• Butter or nonstick spray: For cooking, helps achieve that golden crust without sticking.

Variations

I love tweaking this Pumpkin Pancakes with Cinnamon and Chocolate Chips Recipe depending on the occasion or what I have on hand. Feel free to get creative—whether it’s swapping ingredients for dietary needs or adding your own twist to the flavors.

• Dairy-Free Variation: I’ve successfully replaced whole milk with almond or oat milk, and swapped oil for coconut oil for a deliciously different take.
• Spice Boost: If you like an extra kick, adding a pinch of freshly grated nutmeg or ground ginger amps up the warmth even more.
• Nutty Additions: Adding chopped pecans or walnuts gives a lovely crunch that my family adores.
• Chocolate-Free Option: Skip the chips and serve with cinnamon sugar or maple syrup for a simpler but equally tasty version.

How to Make Pumpkin Pancakes with Cinnamon and Chocolate Chips Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together your flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl. This not only distributes the leavening evenly but also ensures the spices don’t clump up. Trust me, taking this step seriously saves you from unevenly seasoned pancakes later on.

Step 2: Blend the Wet Ingredients for a Smooth Batter

I discovered that using a blender really takes the Pumpkin Pancakes with Cinnamon and Chocolate Chips Recipe to the next level by creating an ultra-smooth batter. Add pumpkin puree, brown sugar, egg, oil, and whole milk and blend for about 45 seconds. This breaks down the pumpkin’s texture, especially if you’re using fresh pumpkin, making the batter creamier and the pancakes lighter.

Step 3: Combine Wet and Dry Ingredients Gently

Pour the wet mixture into the dry ingredients and whisk just until combined. Don’t overdo it here—a few lumps are perfectly fine and will help keep the pancakes tender. Then fold in those chocolate chips (if you’re using them) so they’re evenly scattered without breaking up.

Step 4: Cook on a Hot, Buttered Griddle

Heat your griddle or skillet over medium and generously coat it with butter or spray to prevent sticking. Spoon about 1/4 cup of batter for each pancake. Cook until you see bubbles forming around the edges, and the edges look set—usually about 2 to 3 minutes. Flip carefully and cook for another 1 to 2 minutes until golden and cooked through. Don’t rush the flip; having patience here results in perfect texture every time!

Step 5: Keep Warm and Serve

While you finish cooking the rest of the batch, keep pancakes warm in a 200°F oven. Serve these beauties right away with your favorite toppings—my go-to is butter and pure maple syrup, but I also love the maple pecan topping from my pumpkin waffles recipe for a special treat.

How to Serve Pumpkin Pancakes with Cinnamon and Chocolate Chips Recipe

Garnishes

I’m pretty simple with garnishes—classic pats of butter that melt right into the warm pancakes, a drizzle of real maple syrup, and sometimes a sprinkle of toasted pecans for crunch. On holiday mornings, I like to add a dollop of whipped cream for extra indulgence that makes these pancakes feel celebratory.

Side Dishes

These pancakes pair beautifully with crispy bacon or breakfast sausages for a savory contrast. Sometimes I add a side of fresh fruit or a simple yogurt bowl to round out the meal with brightness and a touch of tang.

Creative Ways to Present

Once, for a birthday brunch, I stacked the pumpkin pancakes into a tall tower layered with cream cheese frosting and cinnamon sugar, which was a total hit. For festive fall gatherings, I’ve shaped them with cookie cutters and served with spiced whipped cream—that always surprises and delights my guests!

Make Ahead and Storage

Storing Leftovers

Any leftover pancakes I let cool completely before stacking with parchment paper in between and storing in an airtight container in the fridge. They keep well for up to 5 days, making them perfect for quick weekday breakfasts that you can just grab and go.

Freezing

I freeze leftovers by placing pancakes in a single layer on a baking sheet until firm, then transferring to a freezer bag. They freeze beautifully for up to 3 months and thaw quickly—perfect for meal prep or when you want pumpkin goodness anytime.

Reheating

To reheat, I either pop them in the microwave for 30-45 seconds or warm them in a 350°F oven wrapped loosely in foil for 6-8 minutes. This keeps the edges crisp and the insides soft—just like freshly made.

FAQs

Final Thoughts

This Pumpkin Pancakes with Cinnamon and Chocolate Chips Recipe has become one of my absolute fall favorites because it’s easy, delicious, and hits that perfect cozy vibe every time. I love sharing it with friends because it feels like a little gift of comfort on a plate. I’m confident you’ll enjoy making these as much as eating them—so go ahead, grab that pumpkin puree, and treat yourself to a pancake breakfast that feels like a warm hug.

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