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It is just about one of the most glorious times of the year: Sweater weather season! That means we are all lining up for our cozy blankets, Fall decor, and spooky movies. It also means it is officially pumpkin season! From Pumpkin Spice Lattes to pie and every recipe in between, now is the time to embrace that beautiful gourd. And what better way to kick off the first full week of Fall than with a perfect pumpkin breakfast! That’s right, these pumpkin chocolate chip pancakes are not only a delicious, buttery, melty way to start off any weekend, the addition of pumpkin and pumpkin pie spice gives this recipe a wonderful Autumn twist.

Pumpkin Chocolate Chip Pancake Batter

To begin, let’s start with a pretty simple pancake batter. In a large bowl, whisk together all of the dry ingredients.

2 cups all purpose flour
1 tsp baking soda
2 tsp baking powder
2 tsp pumpkin pie spice (store-bought or home-made)
1½ tsp ground cinnamon
1 pinch salt

In a separate bowl mix together your wet ingredients:

1 1/3 cup pumpkin puree
1 1/3 cup milk (whole or buttermilk preferred- the high fat content makes for tender pancakes)
1/4 cup unsalted butter-melted
1 large egg
1 tsp vanilla extract

Next, slowly, about 1-2 cups at a time, pour the wet ingredients into the dry ones. Whisk, or mix with a hand mixer on low, as you go. Ne sure not over-mix so the pancakes do not become dense. It is okay if the batter is a bit lumpy, you just want to ensure there are so massive dry clumps. Once all of the wet ingredients have been incorporated, gently fold in 1 1/2 cups of chocolate chips. I prefer semi-sweet or dark chocolate chips here, so the pancakes are not too sweet.

pumpkin chocolate chip pancakes with syrup

Cook and Serve the Pancakes

Now that the batter is ready, all that is left is to cook, flip, and serve! Start by placing a large skillet over medium heat. Add in 2-3 tbsp of butter to melt. Once the butter is slightly foamy, ladle in the pancake batter into small puddles in the skillet. I use about ⅓ of a cup’s worth per pancake for 3-4 inch pancakes, making sure they are spaced evenly in the pan.

Next, allow each pancake to cook for about 2-3 minutes. Once bubbles begin to form in the center of the batter and the edges begin to dry out a bit, flip the pancakes and continue cooking for another 1-2 minutes or until golden brown. Repeat this until you have used up all of the batter- which should yield 10-12 (more or less depending on how large you want the pancakes). Feel free to add additional tablespoons of butter between batches so the pan does not dry out.

It is best to serve these right away while they are still warm and the chocolate chips are melted. I like to serve mine pretty simply, with some extra butter, maple syrup and a few chocolate chips sprinkled on top. Other toppings like toasted pecan, banana slices, and even chocolate syrup would probably be delicious here as well. Load them up or eat them plain, either way, these chocolate chip pumpkin pancakes are the perfect introduction to Fall!

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