Pumpkin Chocolate Chip Pancakes
These Pumpkin Chocolate Chip Pancakes taste just like the classic fall cookie, except in this case you can drench them in maple syrup, smother them in butter, and eat them for breakfast!
The Best Pumpkin Pancakes
I swear Pumpkin Chocolate Chip Cookies start rolling out before the infamous PSL. And I get it, I totally do, those soft, chewy cookies are the complete embodiment of everything we love about fall and its flavors. Plus they make the house smell amazing when you bake them!
Today I’m making it totally appropriate to eat your favorite fall cookies for breakfast with these Pumpkin Chocolate Chip Pancakes!
And I know there are a lot of pumpkin pancake recipes out there, but I promise this one is truly special! They are light and fluffy and easy to make too!
Rebecca’s Recipe Review
Taste: They taste just like pumpkin chocolate chip cookies topped with butter and maple syrup!
Texture: These pancakes are super thick and fluffy thanks to the ricotta that’s mixed into the batter.
Ease: 4/10
Pros: A fall-flavored breakfast hits the table in just 20 minutes!
Cons: None.
Would I Make This Again? Yes!
Ingredients For Pumpkin Chocolate Chip Pancakes
All-Purpose Flour
Granulated Sugar
Baking Powder
Baking Soda
Pumpkin Pie Spice
Kosher Salt
Whole Milk
Ricotta Cheese
Pumpkin Puree
Large Eggs
Chocolate Chips
YUM! These are so perfect for a nice fall Saturday morning. It’s like having a hug for breakfast! Love it!
– Karly
How To Make Pumpkin Chocolate Chip Pancakes
1. In a large bowl, not a stand mixer, combine flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
2. In a separate bowl, stir together milk, ricotta, pumpkin puree, and eggs.
3. Add wet ingredients to dry ingredients and stir until just combined. The batter should be a bit lumpy, do not over mix. Let the batter rest for 5 to 15 minutes before cooking.
4. Gently fold chocolate chips into the batter OR sprinkle them on to the cooking pancakes. You can also omit the chocolate chips if you just want Pumpkin Pancakes.
5. Spray griddle or large pan with cooking spray and heat on medium heat. It’s important that the cooking surface is hot before you begin cookies.
6. Use a ½ cup measuring cup to pour batter onto the cooking surface.
7. Cook for 1½ to 2 minutes until edges start to bubble, flip and cook the other side for about a minute until side is golden brown.
8. Remove from pan, top with butter and syrup and whipped cream!
How To Serve Pumpkin Pancakes
You can top this delicious stack of fluffy pancakes with whatever you’d like! I highly recommend whipped cream paired with butter and a syrup of your choice such as maple, chocolate, or Spiced Vanilla Syrup.
More Delicious Pancake Recipes
- Sugar Cookie Pancakes – Finished off with baked sugar cookies and icing!
- Buttermilk Pancakes – A classic breakfast the whole family loves!
- Cream Cheese Pancakes – Deliciously dense yet fluffy pancakes!
- Butterbeer Pancakes – Loaded with caramel, butterscotch, vanilla, and butter!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
This post was originally published in September 2016.
Pumpkin Chocolate Chip Pancakes
Ingredients
- 2¼ cup all-purpose flour
- 4 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
- 1¼ cup whole milk
- ½ cup ricotta cheese
- 1/4 cup pumpkin puree
- 2 large eggs
- 1/2 cup chocolate chips1
Instructions
- In a large bowl, not a stand mixer, combine flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- In a separate bowl, stir together milk, ricotta, pumpkin puree, and eggs.
- Add wet ingredients to dry ingredients and stir until just combined. The batter should be a bit lumpy, do not over mix. Let the batter rest for 5 to 15 minutes before cooking.
- Gently fold chocolate chips into the batter OR sprinkle them on to the cooking pancakes.
- Spray griddle or large pan with cooking spray and heat on medium heat. It's important that the cooking surface is hot before you begin cookies.
- Use a ½ cup measuring cup to pour batter onto the cooking surface.
- Cook for 1½ to 2 minutes until edges start to bubble, flip and cook the other side for about a minute until side is golden brown.
- Remove from pan, top with butter and syrup and whipped cream!
Notes
- You can also omit the chocolate chips if you just want plain Pumpkin Pancakes.
- Nutritional information is an estimate per pancake when you make 8.
Nutrition
Did You Make This Recipe?
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Share your thoughts!
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Pumpkin pancakes are my idea of the perfect Fall breakfast! Great flavor and so cozy!
So glad you enjoyed them!
I don’t like ricotta cheese. Can you substitute it for greek yogurt or cottage cheese?
Hi Ashley, I haven’t tried it so I can’t say, but you can’t taste the ricotta.
YUM! These are so perfect for a nice fall Saturday morning. It’s like having a hug for breakfast! Love it!
We just had pumpkin pancakes for the first time this season last week! Love the addition of chocolate chips!
Chocolate makes everything better, doesn’t it?
You’ve taken my favorite cookie and made it acceptable to eat for breakfast. You are officially my favorite person on the planet!
Haha, thanks so much, Jesseca!
These look and sound amazing! 😀 Pancakes and fall are made for each other. So happy to find a fellow Maine blogger too!
Hi Emily, I’m so glad you found me, I love connecting with other Maine bloggers, there are so few of us around!