Pumpkin Chocolate Chip Pancakes.

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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.

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.

Pumpkin Pancake Tips

(1) 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.

(2) 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.

(3) 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.

(4) 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.

(5) 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.

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

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

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.

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

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.


  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 heaping teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice1
  • 1 cup (180g) semi-sweet chocolate chips
  • 1 and 1/4 cups (305g) pumpkin puree (canned or fresh)
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 large egg
  • 3 Tablespoons (45ml) canola or vegetable oil
  • 1 and 1/2 cups (360ml) whole milk2


  1. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and chocolate chips together until combined. Set aside.
  2. I like to mix the wet ingredients in a blender (I love the one that is linked!). 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.
  3. 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.
  4. 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.
  5. Keep pancakes warm in a preheated 200°F (93°C) 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.

Recipe Notes:

  1. Instead of pumpkin pie spice, you may use 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon ground allspice.
  2. Whole milk is key for the richest tasting pancakes.

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© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Here are a lot more pumpkin recipes.

Including pumpkin chocolate chip cookies. (!!)

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

Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.


  1. thanks for this recipe. I am now LCHF and wonder how to substitute coconut flour for AP flour. I didn’t see this issue address in the comments.

  2. Made these this morning and they were amazing! Not overly sweet. I added the chocolate chips while one side was cooking. This allowed me to add a little or a a lot  used 2%milk. I used my nutribullet to mix the wet ingredients (this was easier than grabbing the blender or mixer). Cooked at a med/low heat. I had no issues with uncooked batter. This is a thick batter and you need to be patient while cooking. Thanks Sally for another great recipe!

  3. Made these this morning and they were delicious! I did have to substitute in almond milk because of an allergy in my family but they were still amazing! Thank you for sharing 😀

  4. I made these pancakes (sans chocolate chips) for our latest Airbnb guests from Holland, this breakfast was a big hit! The pancakes were moist and flavorful with just the right amount of pumpkin flavor. I served them with cinnamon whipped cream as well as pure maple syrup and butter. Usually I make a test batch before guests are due to arrive, but I didn’t have time this week so they were my guinea pigs or as they said, they were my test rabbits. I learned a lot about Dutch culture in just three days.

  5. I’ve made SO many pumpkin pancake recipes that turn out horrible – mushy and gloppy These though … THESE are the one!! Thank you for a pumpkin pancake recipes that actually works!!

  6. We just made these for breakfast this week, so good!
    Made a batch on Monday and kept in the fridge and ate from it all week. My daughter loved them so it was easy to get her to eat breakfast before school.

      1. Can you keep batter in fridge to make pancakes in the morning or cook pancakes and reheat in the morning?
        (These are delicious, made them once before and forgot how awesome they are!!!)

  7. Great recipe Sally! Thank you! I made these without the chips because I dislike melted chocolate. These were a huge hit with my family. I have tried a few pumpkin pancake recipes and this is by far my favorite.

  8. Dumb question (potentially) but can these be made ahead of time?! I travel for work and was wondering if I can make them on Sunday and reheat them on Monday/Tuesday in a microwave in my hotel room…. Thoughts?!?

    1. Not a dumb question at all! I always make pancakes ahead of time. You can keep them in the fridge for a few days or freeze up to 3 months before thawing and enjoying. I usually just warm them up in the microwave.

  9. Thank you so much for this and so many other fabulous and simple recipes. I made these pancakes for my Airbnb guests Saturday morning. The compliments kept coming after every bite. I have gotten into the habit of printing out a few extra copies of your recipes when I’m going to make them for guests. That way I can give them the recipe and promote your blog. This was the first time a guest ate 5 of the pancakes! Your recipes are why I keep getting such great reviews.

  10. Could I make the batter Sunday night and then make the actual pancakes Monday morning? Would the batter be fine in the fridge overnight?

    1. Hi Anna, yes you can make the pumpkin pancakes batter the night before. However, baking powder is initially activated once wet so the pancakes will not be as fluffy the next morning. Instead, I suggest mixing the wet and dry ingredients separately the night before, then combining in the morning.

  11. These have become a family favorite and a special request for birthdays. We just made them for dinner (yes, in February) and they are just delicious. We love dark chocolate chips in them and sometimes pecans!

  12. Hello! I made these and kept the batter thick, however when frying them on a griddle they were very very thick and heavy and not the thinn pancake consistency. What can I do to cook them nice and flat?

    1. Hi Marianella! Did you add any ingredients to thicken the batter? Because that may have to do with why they were heavier. If not, flattening out with your spatula as they cook always helps.

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