Homemade pumpkin pancakes are spiced with cinnamon and loaded with chocolate chips. You’ll love starting fall mornings with a happy stack of these thick, moist, and flavorful pumpkin pancakes.
Pancakes, buttermilk waffles, whole wheat waffles, or French toast are a weekend tradition. We make one or the other every Sunday morning and during the fall, Sunday breakfast is almost always these pumpkin chocolate chip pancakes. My husband doesn’t even like pumpkin (or claims not to!), but he devours these pumpkin pancakes.
How to Make Pumpkin Pancakes
I love how quickly these pumpkin pancakes come together. You’ll have a satisfying breakfast on the table in no time
- Mix the dry ingredients together.
- Use a blender to mix all wet ingredients together (see more below).
- Pour wet ingredients into dry ingredients and mix until *just* combined. The batter is very thick.
- Heat a skillet and generously coat with butter. Once it’s very hot, drop about 1/4 cup of batter onto the griddle. Cook on both sides until cooked through, then repeat this process for remaining batter.
- Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve with your favorite pancake toppings like maple syrup, salted caramel, or whipped cream. 🙂
Looking for a pumpkin waffles recipe? Use this pumpkin pancake batter for your waffle maker! Follow steps 4 and 5 in my buttermilk waffle recipe.
Use a Blender for Smooth Pancake Batter
My trick for perfect pancakes? Mix the wet ingredients in a blender. A blender guarantees an incredibly smooth batter and also breaks down the pumpkin in the process. 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. I love all of these blenders– you can’t go wrong!
No blender? No problem. Whisk by hand or use a hand mixer.
Ingredients in Pumpkin Pancakes
Made with fall pantry staples, these pumpkin pancakes come together easily.
- Flour: Use all-purpose flour for the base of these pancakes.
- Baking Powder + Baking Soda: Yes, both! These leaveners are what make your pancakes tall and fluffy.
- Cinnamon + Pumpkin Pie Spice: Pumpkin’s favorite spices. Using a combination of these two adds mega fall flavor.
- Chocolate Chips: I used semi-sweet in this recipe, but mini, dark chocolate, white chocolate, or cinnamon chips would also be delicious! If you don’t like chocolate chips in your pancakes, feel free to leave them out– they’ll still be delicious.
- Pumpkin: Measure your pumpkin carefully. In my recipe testing, I found that 1 cup of pumpkin wasn’t enough, while 1 and 1/2 cups was way too much. You need a precise 1 and 1/4 cups.
- Brown Sugar: The slight molasses flavor from brown sugar pairs well with pumpkin.
- Egg: Binds everything together.
- Oil: Adds moisture.
- Whole Milk: Whole milk is key to rich and tender pancakes. I do not recommend using soy, almond, rice, coconut, skim, 1%, or 2% milk. The best substitute would be buttermilk.
Pumpkin Pancakes Success Tips
I love light and soft pancakes. It’s easy to make fluffy pancakes using a box of pancake mix, but nothing compares to homemade. When I began testing pumpkin pancake recipes, I had a long streak of reject batches comparable to hockey pucks. They were dense and flavorless. Why? Because pumpkin is a funny little ingredient. It changes the moisture, tenderness, and texture of anything it touches.
Here are my tips to making perfect pumpkin pancakes:
- Pumpkin pancakes are very temperamental and even the slightest change in ingredients could spell disaster. Make the recipe as written first, then tweak as you see fit if necessary.
- Measure the pumpkin carefully! Use exactly 1 and 1/4 cups in this recipe.
- Use a blender to combine the wet ingredients.
- Whisk batter until *just* combined, no more. A few lumps is OK.
- Make sure your griddle is very hot before adding the pancake batter.
Follow these tips for moist, fluffy, and flavorful pancakes!
More Pumpkin Breakfast Recipes
- Pumpkin Muffins
- Best Pumpkin Bread
- Mini Pumpkin Muffins
- Pumpkin Spice Granola
- Homemade Pumpkin Coffee Creamer
- Pumpkin Cinnamon Rolls
- Pumpkin Coffee Cake
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 spice*
- 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 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 (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.
- 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 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.
- Pumpkin Pie Spice: Instead of pumpkin pie spice, you may use 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon ground allspice.
- Milk: Whole milk is key for the richest tasting pancakes.
Keywords: pumpkin pancakes, pumpkin chocolate chip pancakes