This Pumpkin Chocolate Chip Skillet Pancake is baked in a cast iron skillet and topped with a delicious cream cheese whipped cream. It’s a yummy festive breakfast that’s perfect for fall!
Normally I’m not a big pancake eater, but when I saw a video for a skillet pancake recipe on social media, I knew I had to try it with some flavor variations.
The first one I did was a pumpkin chocolate chip and I could not believe how delicious it was!
This recipe works because it’s:
- Easier than traditional pancakes. There’s no flipping required for this recipe. Just one large pancake that cooks in the oven.
- Festive for fall! I just can’t with those cute whipped cream pumpkins. So fun!
- Perfect for those who don’t normally like pancakes. As I mentioned above, this skillet pancake is nothing like a traditional pancake. It tastes like a slice of cake!
Preheat your oven to 350 degrees.
Add 2 cups of pancake mix, 1/2 cup of pumpkin puree, 1 teaspoon of pumpkin pie spice, 1 teaspoon of vanilla, and 1¼ cups milk to a medium mixing bowl. Gently whisk until just combined. Do not overmix.
Pour the pancake batter into a lightly greased 10-inch cast iron skillet and top with 1/2 cup of chocolate chips. Bake for 25-30 minutes or until a toothpick inserted into the middle of the pancake comes out clean.
While the pancake is cooking, beat 4 ounces of cold cream cheese for 2-3 minutes in a chilled medium mixing bowl until smooth.
Slowly add 1 cup of heavy whipping cream until it’s all combined with the cream cheese.
Continue beating on medium-high speed until soft peaks form.
Add 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract to the whipped cream and beat on medium-high speed until stiff peaks form (about 5-10 minutes). Refrigerate until ready to serve.
Slice the skillet pancake and serve with the cream cheese whipped cream and a dusting of pumpkin pie spice and a cinnamon stick, if desired.
Recipe Tips and Substitutions
You’ll have leftover cream cheese whipped cream after making this recipe. You can use it to frost cupcakes or in this waffle cake. Or it’s perfect to dip fruit in!
If you don’t want to make the cream cheese whipped cream, you can use regular whipped cream or Cool Whip. The cream cheese whipped cream gives the skillet pancake an extra layer of flavor and it tastes like you’re eating a pumpkin chocolate chip cookie!
Feel free to replace the milk with water in the pancake batter or another non-dairy milk. Or this recipe is a great way to use any evaporated milk you have in your food storage.
If you don’t have pumpkin pie spice you can substitute:
- ¾ teaspoon cinnamon + ¼ teaspoon ginger, allspice, cloves, or nutmeg
- ½ teaspoon cinnamon + ¼ teaspoon of 2 of these spices: ginger, allspice, cloves, or nutmeg
I used a combination of regular and mini semi-sweet chocolate chips for this recipe, but feel free to use whatever you have on hand.
More Like This
Looking for more delicious breakfast recipes? You’ll love these!
- Pumpkin Pancakes
- Butterscotch Overnight Sticky Buns
- Cherry Chocolate Chip Muffins
- Braided Raspberry Pastry
- German Oven Pancakes
And since you won’t use up an entire can of pumpkin puree for this recipe, here are several ideas to use leftover pumpkin puree including:
- Breakfast recipes like pumpkin donuts, coffee cake, and waffles.
- Bread recipes like rolls, sweet breads, and chocolate babka.
- Savory recipes like pastas, soups, and salad dressing.
- Dessert recipes like pumpkin cupcakes, ice cream and mousse.
Soft peaks mean that the whipped cream barely holds its shape. The peaks flop over immediately when the beaters are lifted. Once the whipped cream is at this stage, you should add the powdered sugar and vanilla.
Stiff or firm peaks stand straight up when the beaters are lifted. There’s no curling on the peaks.
You can use any type of cooking oil, but Lodge recommends vegetable oil, melted shortening, or canola oil.
I hope your family loves this pumpkin chocolate chip skillet pancake! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!
Pumpkin Chocolate Chip Skillet Pancake
- 2 cups pancake mix
- ½ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- 1 ¼ cup milk
- ½ cup chocolate chips
- additional pumpkin pie spice and cinnamon sticks, if desired
Cream Cheese Whipped Cream*
- 4 ounces cream cheese, cold
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- ½ teaspoon vanilla
- Preheat oven to 350 degrees.
- Add pancake mix, pumpkin puree, pumpkin pie spice, vanilla, and milk to a medium mixing bowl. Gently whisk until just combined. Do not overmix.
- Pour the pancake batter into a lightly greased 10-inch cast iron skillet and top with chocolate chips. Bake for 25-30 minutes or until a toothpick inserted into the middle of the pancake comes out clean.
- While the pancake is cooking, beat cream cheese for 2-3 minutes in a chilled medium mixing bowl until smooth.
- Slowly add the heavy whipping cream until it's all combined with the cream cheese.
- Continue beating on medium-high speed until soft peaks form.
- Add powdered sugar and vanilla extract to the whipped cream and beat on medium-high speed until stiff peaks form (about 5-10 minutes). Refrigerate until ready to serve.
- Slice the skillet pancake and serve with the cream cheese whipped cream and a dusting of pumpkin pie spice and a cinnamon stick, if desired