1- Getting started with pumpkin chocolate chip pancakes is as simple as mixing a few bowls and heating up your griddle. First, pull together all your ingredients: 1 and 1/2 cups all-purpose flour, 1/4 cup light brown sugar, 2 teaspoons baking powder, 2 teaspoons pumpkin pie spice, 1 cup milk, 1 teaspoon vanilla extract, 1 large egg, 1 cup pure pumpkin, and 1 cup semi-sweet chocolate chips divided. This precision helps avoid any kitchen mishaps and ensures fluffy results.

2- In a large bowl, whisk together the flour, light brown sugar, baking powder, and pumpkin pie spice until evenly mixed. Next, in another bowl, whisk the milk, vanilla extract, and egg until smooth and combined. For even better texture, gently fold in the pure pumpkin and half of the chocolate chips (that’s 1/2 cup) to the wet mixture before adding it to the dry ingredients.

3- Stir everything just until combined to keep the pancakes light and airy overmixing is a common pitfall! Let the batter rest for a moment while you heat your griddle to medium. Once it’s hot, spray it with nonstick cooking spray and use a ladle or 1/4-cup measure to pour the batter. Sprinkle a few more chocolate chips from the remaining 1/2 cup on top for extra gooey goodness. For more ideas on perfecting your technique, check out our basic pancake recipes guide.

4- Cook each pancake until bubbles form on the surface and the bottom is golden, usually about 2-3 minutes. Flip and cook the other side for another 2 minutes until both sides are browned and the chocolate melts perfectly. Keep the finished ones warm in a 200°F oven on a baking sheet while you finish the rest. Serve them warm with maple syrup for a treat that feels like fall in every bite and they take just 20 minutes total to make!