Pumpkin Chocolate Chip Pancakes.

This is the ultimate recipe for the ultimate stack of pumpkin pancakes, spiced with cinnamon, and loaded with chocolate chips. Cool fall mornings just got even better.

Pumpkin Chocolate Chip Pancakes - this is the ultimate recipe for moist, fluffy, thick pumpkin pancakes! Recipe by sallysbakingaddiction.com

I feel like I’m breaking a huge rule today. Pumpkin pancakes… in August?! Ok, ok while I hate saying goodbye to long summer days, warm summer nights, s’mores by the campfire, beach vacations, and actually having a tan – there is absolutely NOTHING compared to this September.  So yeah. I can’t control my excitement anymore.

That being said, fall is coming early on SBA this year.

Pumpkin Chocolate Chip Pancakes - this is the ultimate recipe for moist, fluffy, thick pumpkin pancakes! Recipe by sallysbakingaddiction.com

I’ll be quite busy a chaotic mess the few weeks before the wedding, so I decided to start baking fall recipes early this year. Though I have to admit, I made these pumpkin chocolate chip pancakes in June, twice in July, and finally shot them a couple weeks ago so I could share the recipe with you today. To me, pumpkin knows no seasons. Same with flip-flops and neon pink nail polish. I’m seasonally challenged.

Today’s recipe is everything you love about fall served up on an adorable orange polka dot plate, preferably paired with a steaming cup of coffee on a cool morning as the leaves begin to change color. I think you should get these plates too. Cutest ‘lil things I own.

Pumpkin Chocolate Chip Pancakes - this is the ultimate recipe for moist, fluffy, thick pumpkin pancakes! Recipe by sallysbakingaddiction.com

It’s been awhile since I shared a pancake recipe with you, so let me remind you about my thoughts on pancakes. Yes, I have a series of pancake thoughts. My life is weird.

To me, pancakes are meant to be light and soft. A stack of fluffy heaven. Now, it’s easy to make fluffy pancakes using the good ‘ole box of pancake mix, but you won’t find me doing that on a Sunday morning. Nothing compares to homemade!

When I began testing pumpkin pancake recipes, I had a long streak of reject batches that were both dense and flavorless. Pumpkin is a funny little ingredient. It changes the moisture, tenderness, and texture of anything it touches. But luckily after about 8 flavorless recipes making pancakes comparable to hockey pucks, I found a winner. And spent nearly $30 on pumpkin in the process.

But this cinnamon-spiced, pumpkin flavored, chocolate chip studded, maple syrup drenched stack of pancakes… oh man, it was soooo worth the trouble.

Pumpkin Chocolate Chip Pancakes - this is the ultimate recipe for moist, fluffy, thick pumpkin pancakes! Recipe by sallysbakingaddiction.com

This is a recipe you’re going to want to hold onto this fall. Making these pancakes is incredibly simple and if you want your pancakes to be as lip-smackin’ as mine, I suggest you follow the recipe as written and read this:

You need whole milk. Not soy, almond, rice, coconut, skim, 1% or 2%. The only substitute would be buttermilk. Whole milk is what makes your pancakes so tender and rich. With your leftover whole milk, make this.

Measure your pumpkin carefully. 1 cup of pumpkin wasn’t enough. 1 and 1/2 cups was way too much, leaving the pancakes thin and gloppy – they were gross. You need a precise 1 and 1/4 cups.

Don’t mix up your baking soda and baking powder. You need both. 2 teaspoons of BP, 1 teaspoon of BS. These leaveners are what make your pancakes fluffy and tall.

Brown sugar, not white. You want the slight molasses flavor from brown sugar. It just pairs well with pumpkin. I don’t use too much brown sugar because the chocolate chips leave the pancakes plenty sweet. And so does your maple syrup.

If you don’t like chocolate chips in your pancake business, feel free to leave them out. I actually loved the pancakes without the chocolate chips. Topped with melty butter and pure maple syrup, of course. Totally not wedding diet appropriate, but that’s why I run the mileage of a crazy person.

Pumpkin Chocolate Chip Pancakes - this is the ultimate recipe for moist, fluffy, thick pumpkin pancakes! Recipe by sallysbakingaddiction.com

Moist, fluffy, flavorful, everything a pancake should be. Enjoy!

NOTE: I highly suggest you make the recipe as written first. Pumpkin pancakes are very temperamental and even the slightest change in ingredients will have your pancakes tasting different than mine. After trying the recipe, tweak as you see fit if necessary.

ALSO: make sure your griddle is hot hot hot before adding the pancake batter.


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Pumpkin Chocolate Chip Pancakes

These pumpkin chocolate chip pancakes are the epitome of a cozy fall breakfast! Moist and fluffy, they're wonderful with a pat of butter and a cascade of maple syrup. Make sure you read my notes in the post before beginning.

Yield: 12 pancakes

Total Time: 45 minutes


  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 heaping teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice*
  • 1 cup (180g) semi-sweet chocolate chips
  • 1 and 1/4 cups (305g) pumpkin puree (canned or fresh)
  • 1/3 cup (67g) light or dark brown sugar
  • 1 large egg
  • 3 Tablespoons (45ml) canola or vegetable oil
  • 1 and 1/2 cups (360ml) whole milk*


In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and chocolate chips together until combined. Set aside.

I like to mix the wet ingredients in a blender. This guarantees a smoother batter and breaks down the pumpkin. This is especially necessary if you are using fresh pumpkin puree. Add the pumpkin, brown sugar, egg, oil, and whole milk to a blender and blend on high for 45 seconds until combined. Alternatively, you may whisk by hand or use a hand mixer. Blender is best.

Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is extremely thick. Do not thin it out. Whisk until *just* combined, no more. A few lumps may remain. Taste the batter. If you want to add more spices, go ahead. I usually add more cinnamon.

Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.

Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately with your favorite pancake toppings. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.

*Instead of pumpkin pie spice, you may use 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon ground allspice.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Here are a lot more pumpkin recipes

Including chocolate chip cookies. (!!)

Pumpkin Chocolate Chip Pancakes - this is the ultimate recipe for moist, fluffy, thick pumpkin pancakes! Recipe by sallysbakingaddiction.com


111 Responses to “Pumpkin Chocolate Chip Pancakes.”

  1. #
    Elizabethposted August 26, 2014 at 12:51 pm

    I have been WAITING for pumpkin season to start (so glad I am not the only one)! My husband and I made these pancakes for breakfast a couple days ago and they were AMAZING! Pumpkin + chocolate chips + pie spice = <3 New favorite homemade pancake recipe; cannot wait to make them again!


    • Sallyreplied on August 26th, 2014 at 2:45 pm

      So great to hear, Elizabeth. Thank you for reporting back!


  2. #
    Kelly Tposted August 27, 2014 at 7:35 pm

    Ohhhh! I can’t wait to try these! My kids love pumpkin/chocolate chip combo! And congrats on your upcoming nuptials! So exciting!


  3. #
    Sarah Rposted August 28, 2014 at 12:50 pm

    After making your pumpkin granola, what’s a girl to do with the remaining 3/4 can of pumpkin? Make pumpkin pancakes, of course!

    I have to admit to cheating a little: I used Jiffy baking mix rather than measure my own dry ingredients. I did add the extra baking powder as recommended, though. Also, since I’m making them for busy fall mornings, I baked 24 “puffins” to put in my freezer. I, too, have suffered overly wet pumpkin puffins, so I’m delighted that these baked all the way through! Yummy!


  4. #
    Mary Francesposted August 28, 2014 at 2:15 pm

    Fluffy heaven is right! And pumpkin + chocolate chip just makes it even better (is that even possible?? :) ) I’d take a stack of these for breakfast, lunch, or dinner – they are gorgeous and sound amazing! Pinning!


  5. #
    Danielleposted August 29, 2014 at 3:19 am

    Is it weird that my family and I had these for dinner! tonight??!!! I sure hope not because due to the fact that they were fantastic; and utterly delicious, fluffy, and so incredibly flavorful….I can’t say/promise it won’t happen again! And again…..lol! Everyone loved these! Great recipe. Thank you. ; )


    • Linda B.replied on September 14th, 2014 at 4:47 pm

      It’s not wierd at all. Infact, my family is having them along with scrambled eggs and bacon tonight for supper! :)


  6. #
    Diana @ Baking Up Yumposted September 1, 2014 at 2:06 pm

    Made these yesterday morning – yum yum yum!!!!! Love them!


  7. #
    Aviposted September 2, 2014 at 9:28 am

    Made these pancakes over the weekend for my husband and in-laws and they were a huge hit!! I was so glad everyone was ready for some pumpkin flavor and so was I! I will definitely be making these again, thanks for starting up the pumpkin season for me, can’t wait to make your iced pumpkin coffee cake again this year….one of my all time favs!!! :)


    • Sallyreplied on September 2nd, 2014 at 1:11 pm

      Love that coffee cake! And these pancakes – thanks for trying them and reporting back Avi!


  8. #
    Melissaposted September 3, 2014 at 9:17 am

    Have you ever used whole wheat flour in this recipe?


  9. #
    Brendaposted September 4, 2014 at 12:15 pm

    Will this recipe can be used to make waffles??
    I will love pumpkin waffles..


    • Sallyreplied on September 4th, 2014 at 1:16 pm



  10. #
    Leslieposted September 11, 2014 at 11:51 am

    these were AMAZING! might be making them weekly :) I topped them with a little maple cinnamon whip cream (heavy whipping cream, maple syrup, and cinnamon) – delicious!


  11. #
    Kathyposted September 12, 2014 at 10:57 am

    My husband and I love these pancakes. They’re so moist and pumpkiny. I had some cinnamon chips in the frig, so I used them instead of chocolate chips, and I halved the spices. The flavors blended well.


  12. #
    Christyposted September 13, 2014 at 4:29 pm

    These pumpkin pancakes were AMAZING! Incredibly delicious and they cooked perfectly. Bonus that I had just the right amount of leftover pumpkin puree for a batch after making skinny pumpkin latte ice cubes. Which were also amazing.
    Thank you for the wonderful recipes!


    • Sallyreplied on September 13th, 2014 at 5:48 pm

      Perfect. Thanks for reporting back about both recipes Christy!


  13. #
    Patposted September 14, 2014 at 7:19 pm

    Fantastic. It was like eating the guts of the pumpkin pie. The next time I make them I’m going to leave out the chocolate chips and try it that way. They were very light and fluffy.


  14. #
    Melissa Costonposted September 26, 2014 at 4:36 pm

    Would coconut oil work the same? That’s the only oil I use really.


    • Sallyreplied on September 26th, 2014 at 6:38 pm

      Yep! Melted coconut oil is fine.


  15. #
    Flo.Vposted September 27, 2014 at 9:45 am

    I’m french, and I’m usually all about crêpes but that was ridiculously good. I just discovered your blog, and I feel like trying every single recipy. (Sorry if my english is a bit crappy.)


  16. #
    Triciaposted September 27, 2014 at 10:06 am



  17. #
    Jim Cutlerposted September 27, 2014 at 10:19 am

    Hey Sally, I’m a huge fan and a fellow food blogger.

    Why mix the chocolate chips in the dry ingredients rather than fold into the batter in the end?



    • Sallyreplied on September 28th, 2014 at 3:18 pm

      I do it this way to help avoid overmixing (which you do not want to do here!) – so, rather than mix the wet and dry and then mix AGAIN by adding the chocolate chips – you can simply mix the chocolate chips in the with the dry.


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