1-Getting started: with this chocolate chip pumpkin pancakes recipe is a breeze, with a prep time of around 5 minutes and a cook time of about 15 minutes, yielding roughly 12 pancakes. Begin by whisking the dry ingredients 1 and 1/2 cups of all-purpose flour, 1/4 cup light brown sugar, 2 teaspoons baking powder, and 2 teaspoons pumpkin pie spice together in one bowl for even blending. In another bowl, combine the wet ingredients: 1 cup milk, 1 teaspoon vanilla extract, 1 large egg, and 1 cup pure pumpkin until smooth.

2-Next, pour the wet mixture into the dry ingredients and stir gently to combine, taking care not to overmix. Fold in half of the 1 cup semi-sweet chocolate chips to distribute them evenly. Let the batter rest for a bit to allow the flavors to meld, as this step helps with the thicker consistency caused by the pumpkin puree. For cooking, heat your griddle to a lower temperature of 300-325°F and spray it with nonstick cooking spray to prevent sticking.

3-Pour about 1/4 cup of batter per pancake onto the griddle and sprinkle a few more chocolate chips on top for extra gooey goodness. Cook until bubbles form on the surface, then flip and brown the other side, which should take a couple of minutes per side. Once done, serve the warm pancakes with a drizzle of maple syrup for the ultimate cozy breakfast. Remember, the thicker batter means you’ll want to cook at that lower heat to ensure they’re thoroughly cooked without burning and for a for more tips on flipping, check out our pancake flipping guide on the blog