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PUMPKIN CHOCOLATE CHIP PANCAKES

Pumpkin Chocolate Chip Pancakes

PUMPKIN CHOCOLATE CHIP PANCAKES

🎃🍫 Pumpkin Chocolate Chip Pancakes — Fall Flavor Meets Breakfast Bliss

Fluffy, spiced, and studded with melty chocolate chips — these Pumpkin Chocolate Chip Pancakes are proof that breakfast can be both cozy and indulgent.

 

Pumpkin Chocolate Chip Pancakes

 

Pancakes are the breakfast equivalent of a standing ovation. They’re warm, fluffy, and practically beg for a drizzle of syrup. But when you add pumpkin puree, cozy spices, and chocolate chips? That’s not just breakfast — that’s breakfast with a glow‑up.

This Pumpkin Chocolate Chip Pancake Recipe is everything you want on a crisp morning: tender pancakes with a hint of cinnamon and nutmeg, sweet bursts of chocolate, and the rich depth of pumpkin. They’re festive enough for fall brunches, but honestly? Too good to save for October. Make them in March, make them on a Tuesday, make them whenever you need a little joy.

Why this recipe is a keeper:

  • Effortless elegance — pantry staples, bakery‑worthy results.
  • Flavor fireworks — pumpkin + spice + chocolate.
  • Family‑friendly — picky eaters don’t stand a chance.
  • Make‑ahead friendly — freezes beautifully.
  • Instagram‑worthy — syrup drizzle deserves a close‑up.

💬 Reader prompt: Are you team “pumpkin belongs only in fall” or team “pumpkin deserves year‑round glory”?

You know it’s the time for anything pumpkin! My son in law would live on pumpkin recipes if he could!

This pancake is so full of flavor that you will be making these well after the holidays!

Not a big pumpkin fan? You will still love these pancakes because the pumpkin makes the pancakes moist and fluffy and not a lot of pumpkin flavor!

 

 

 

Pumpkin Chocolate Chip Pancakes

INGREDIENTS:

  • 1 3/4 cups  flour
  • 3/4 cups milk chocolate chips
  • 2 teaspoons brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cornstarch
  • 1 teaspoon  salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/4 cups buttermilk
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1/4 cup  butter, melted
  • 1/4 cup maple syrup

 

 

DIRECTIONS:

  1. In a large bowl, combine flour, chocolate chips, brown sugar, baking powder, cornstarch, salt, nutmeg, and cinnamon.
  2. In a large glass measuring cup or another bowl, whisk together buttermilk, pumpkin, eggs, and melted butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  3. Lightly coat a griddle or nonstick skillet with cold butter.
  4. Working in batches, scoop 1/4 cup batter for each pancake. Cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer.
  5. Serve immediately with maple syrup.

 

🔢 Calorie Count (Per Pancake, Makes ~12)

  • Calories: ~210
  • Protein: 5g
  • Carbs: 28g
  • Fat: 9g
  • Fiber: 2g
  • Sugar: 12g
 

🥕 Nutritional Facts & Fun

  • Pumpkin: Vitamin A + fiber.
  • Chocolate chips: Antioxidants + indulgence.
  • Buttermilk: Tangy richness.
  • Spices: Cozy warmth + antioxidants.
  • Maple syrup: Natural sweetness.

💬 Reader prompt: Do you like your pancakes extra sweet, or more subtle and spiced?

 

 

👩‍🍳 Cooking Tips

  • Pumpkin hack: Use fresh puree for brighter flavor.
  • Flavor boost: Add vanilla extract.
  • Texture trick: Don’t overmix — keeps pancakes fluffy.
  • Serving suggestion: Top with candied pecans.
  • Storage: Freeze pancakes — reheat in toaster.
 

🔄 Recipe Variations

  • Nutty Glow: Add walnuts or pecans.
  • Tropical Twist: Stir in coconut flakes.
  • Spicy Kick: Add ginger or cloves.
  • Extra Indulgent: Top with cream cheese glaze.
  • Holiday Sparkle: Sprinkle with powdered sugar.

💬 Reader prompt: Which version would your family devour first — nutty, tropical, or cream cheese‑glazed?

 

🧒 Kid Tips

  • Call them “chocolate pumpkin pancakes” to make them sound fun.
  • Keep spices mild for little taste buds.
  • Let kids sprinkle extra chips on top.
  • Serve with whipped cream for fun.
 

🛒 Grocery Hacks

  • Pumpkin: Stock canned puree for year‑round baking.
  • Chocolate chips: Buy in bulk — pantry lifesaver.
  • Buttermilk: Substitute with milk + lemon juice.
  • Spices: Buy in bulk — fresher and cheaper.
  • Maple syrup: Real syrup = flavor bomb.

💬 Reader prompt: Do you usually buy real maple syrup, or grab the pancake syrup shortcut?

 

🎯 Reader Challenge

This week, I challenge you to make Pumpkin Chocolate Chip Pancakes and serve them in a fun way. Maybe it’s in mini stacks, maybe it’s part of a family brunch, maybe it’s your new Sunday tradition. Post your creation with #LouLouGirlsPumpkinGlow so we can all drool together.

 

🥪 Leftover Remix

  • Pancake Sandwiches: Layer with cream cheese.
  • Pancake Parfaits: Layer with yogurt and fruit.
  • Pancake Milkshakes: Blend with milk for indulgent shake.
  • Pancake Trifles: Layer with whipped cream.
  • Pancake Pops: Freeze with sticks for fun snack.

💬 Reader prompt: Would you rather turn leftovers into milkshakes or pancake sandwiches?

 

 

💭 Final Thoughts

These Pumpkin Chocolate Chip Pancakes are proof that breakfast doesn’t have to be complicated. They’re bold, flavorful, and versatile enough to be a holiday favorite, a weekend brunch star, or a “just because” indulgence. Plus, they’re the kind of recipe that makes everyone smile — and isn’t that the best kind of cooking?

Here’s the thing about pancakes — they’re never just breakfast. They’re the smell of butter sizzling, the joy of syrup drizzling, the comfort of knowing you’ve got a dish that’s both playful and nostalgic.

And these Pumpkin Chocolate Chip Pancakes? They’re keepers. They’re fluffy, they’re spiced, they’re indulgent, they’re fun. They’re the kind of recipe that makes you feel like you’ve turned pantry staples into something restaurant‑worthy.

But what I love most is how recipes like this bring us together. Food has that magic — it’s not just about eating, it’s about sharing. It’s about swapping tips, laughing over syrup‑splattered counters, and building little traditions that make life tastier.

So here’s my challenge to you: make this dish, share it with your people, and then tell me your twist. Did you add nuts? Did you sneak in coconut? Did you double the chocolate chips just because you could? (No judgment — I’d be first in line for that version.)

💬 Reader prompt: Should we do a “Breakfast Glow Series” next? I’m dreaming up apple cinnamon waffles, gingerbread French toast, and maybe even s’mores pancakes.

Until then, may your pumpkin be spiced, your chocolate melty, your pancakes fluffy, and your kitchen filled with laughter, love, and second helpings. Because at the end of the day, recipes like this aren’t just about cooking — they’re about celebrating the little joys that make life delicious.

And if you take nothing else from this post, let it be this: pumpkin pancakes aren’t just breakfast, they’re a lifestyle. 🎃🍫🥞✨

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2 thoughts on “PUMPKIN CHOCOLATE CHIP PANCAKES”

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    Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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