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!

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!

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!

So let’s talk about these Pumpkin Chocolate Chip Pancakes, shall we? They taste just like pumpkin chocolate chip cookies, but once you add butter and maple syrup, well, they’re just over the top and delicious as hell!

These pancakes are super thick and fluffy thanks to the ricotta that’s mixed into the batter. The flavor is super yummy thanks to the Pumpkin Spices laced through the batter. Plus, they’re perfect for fall mornings before heading out to pick apples and pumpkins!

What To Put On 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.

Are Pumpkin Pancakes Healthy?

There might be some recipes out there that qualify as healthy, but this one isn’t it. This delicious breakfast dish is pure indulgence… remember when I said it tasted like cookies? I wasn’t kidding!

More Delicious Pancake Recipes

• Sugar Cookie Pancakes
• Buttermilk Pancakes
• Cream Cheese Pancakes
• Butterbeer Pancakes

Let’s Connect!

If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. 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, where you can join our recipe challenges!

This post was originally published in September 2016.

5 from 2 votes

Pumpkin Chocolate Chip Pancakes

Author Rebecca Hubbell

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 pancakes

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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!

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Ingredients

  

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• ▢ 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

1. You can also omit the chocolate chips if you just want plain Pumpkin Pancakes.
2. Nutritional information is an estimate per pancake when you make 8.

Nutrition

Calories: 277kcal | Carbohydrates: 44g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 268mg | Potassium: 186mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1406IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg

Did You Make This Recipe?

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