Pumpkin Pancakes with Chocolate

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These pumpkin pancakes are stacked small and thick, with the edges dipped in melted dark chocolate before they’re piled up, drizzled with syrup, and topped with chopped chocolate and chocolate sprinkles. The pumpkin keeps the pancakes soft and moist, while the chocolate rim around each one adds a slight snap and richness that plain syrup alone doesn’t give you.

It’s a fall breakfast that still feels a little indulgent without turning into dessert. The batter comes together in one bowl, the pancakes cook fast on the stovetop, and the chocolate dip is just a quick melt-and-dunk once they’re done. Serve them with a warm drink on the side and you’ve got a cozy weekend breakfast that looks a lot more impressive than the effort it actually takes.

Ingredients

For the pancakes:

• 190 g / 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 240 ml / 1 cup milk
• 120 g / ½ cup canned pumpkin purée
• 1 large egg
• 30 g / 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

For the chocolate dip and topping:

• 150 g / 1 cup dark chocolate chips or chopped dark chocolate, melted
• 30 g / 2 tablespoons dark chocolate, roughly chopped, for topping
• 1 tablespoon chocolate sprinkles

To serve:

• 60 ml / ¼ cup maple syrup or honey, warmed

Pumpkin Pancakes with Chocolate

Step 1: Mix the Dry Ingredients

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 2: Mix the Wet Ingredients

1. In a separate bowl, whisk together the milk, pumpkin purée, egg, melted butter, and vanilla extract until smooth.

Step 3: Combine the Batter

1. Pour the wet ingredients into the dry ingredients.
2. Stir gently with a spatula just until combined; a few small lumps are fine.
3. Let the batter rest for 5 minutes while you heat the pan.

Step 4: Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium-low heat and lightly grease it.
2. Spoon about 3 tablespoons of batter per pancake onto the skillet, keeping them small so they hold their shape when stacked.
3. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set.
4. Flip and cook for another 1 to 2 minutes, until golden brown on both sides.
5. Repeat with the remaining batter, transferring finished pancakes to a plate.

Step 5: Melt the Chocolate

1. Place the dark chocolate chips in a microwave-safe bowl.
2. Microwave in 20-second bursts, stirring between each, until fully melted and smooth.

Step 6: Dip the Pancake Edges

1. Once the pancakes have cooled slightly, hold each one by the top and bottom and dip the outer edge into the melted chocolate.
2. Rotate the pancake so the chocolate coats the rim evenly.
3. Place the dipped pancakes on a plate or wire rack for a minute to let the chocolate set slightly.

Step 7: Stack and Finish

1. Stack the chocolate-dipped pancakes on a serving plate.
2. Drizzle the warm maple syrup or honey generously over the top, letting it run down the sides.
3. Scatter the chopped dark chocolate and chocolate sprinkles over the top pancake.
4. Serve immediately while still warm.

Things to Remember

• Keep the pancakes small and even in size so the stack sits evenly and doesn’t lean or slide once it’s built.
• Don’t overmix the batter; stir just until the flour disappears; overmixing will make the pancakes tough instead of soft.
• Let the pancakes cool for a minute or two before dipping the edges in chocolate, otherwise the residual heat can thin out the chocolate too much and make the dip messy.
• Melt the chocolate slowly in short bursts, stirring in between, since chocolate can seize or scorch if microwaved too long at once.
• Warm the syrup slightly before drizzling so it flows smoothly over the stack instead of pooling on top.
• Add the chocolate chunks and sprinkles right before serving so the pancakes come to the table looking freshly finished.