Pumpkin Chocolate Chip Pancakes

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.

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

Pancakes, buttermilk waffleswhole 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.

  1. Mix the dry ingredients together.
  2. Use a blender to mix all wet ingredients together (see more below).
  3. Pour wet ingredients into dry ingredients and mix until *just* combined. The batter is very thick.
  4. 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.
  5. 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.

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

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.

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

Ingredients in Pumpkin Pancakes

Made with fall pantry staples, these pumpkin pancakes come together easily.

  1. Flour: Use all-purpose flour for the base of these pancakes.
  2. Baking Powder + Baking Soda: Yes, both! These leaveners are what make your pancakes tall and fluffy.
  3. Cinnamon + Pumpkin Pie Spice: Pumpkin’s favorite spices. Using a combination of these two adds mega fall flavor.
  4. 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.
  5. 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.
  6. Brown Sugar: The slight molasses flavor from brown sugar pairs well with pumpkin.
  7. Egg: Binds everything together.
  8. Oil: Adds moisture.
  9. 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 Chocolate Chip Pancakes - this is the ultimate recipe for moist, fluffy, thick pumpkin pancakes! Recipe by sallysbakingaddiction.com

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:

  1. 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.
  2. Measure the pumpkin carefully! Use exactly 1 and 1/4 cups in this recipe.
  3. Use a blender to combine the wet ingredients.
  4. Whisk batter until *just* combined, no more. A few lumps is OK.
  5. Make sure your griddle is very hot before adding the pancake batter.

Follow these tips for moist, fluffy, and flavorful pancakes!

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

More Pumpkin Breakfast Recipes

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Pumpkin Chocolate Chip Pancakes

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 12 pancakes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

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.


Ingredients

  • 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*

Instructions

  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.

Notes

  1. 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.
  2. Milk: Whole milk is key for the richest tasting pancakes.

Keywords: pumpkin pancakes, pumpkin chocolate chip pancakes

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

257 Comments

  1. Ooooh, pumpkins are back! I cannot wait for them to hit the stores here, as I have never managed to find canned pumpkin puree. Definitely a recipe I have to try this fall!

  2. There’s no law saying pumpkin is *only* for fall/winter 🙂 These look delicious for any month! Plus, I’ve already seen ceramic jack-o-lanterns in the grocery store, so you aren’t the only one ready for fall 😉 That plate is so cute!

  3. Thank you thank you thank you! I have tried so many pumpkin pancake recipes and they all end up…ummmm….. wet? No other way to describe them other than using the dreaded “m” word :). I have a whole wheat version that is the closest in texture to a stack of buttermilk pancakes but I’ve been on the lookout for a better one. Can’t wait to try yours. I’ve yet to have a fail with your tried and true recipes.

  4. Aw man. I told myself I was going to shun all pumpkin recipes until September, and then you had to go and do this. I think the brown sugar puts it over the top for me! These are just so wonderful. And who doesn’t want to add the chocolate chips? Weirdos.
    Thank you for obsessing about pancakes in your dreams. It’s why you are good at your job, and why we feel the love.

  5. I’m going to spend the next few days (or weeks?) savoring the last bits of summer and also getting really excited to make this pancakes once the fall air hits. Can’t wait to try them out!

  6. Holy moly, Sally – these look fabulous!!! And you are so right – pumpkin is seasonless in my book as well! I’m definitely making these soon, complete with a steaming mug of coffee. We won’t have Fall-like temps until probably late Oct. – early Nov. down here in AL, but I’ll at least be bringing in the taste and smell of autumn in my kitchen with these pancakes!

  7. I love pumpkin all year round! I buy cases of it over the holidays as most stores around here don’t stock it much during the year. (and the dogs love a spoonful or two in their dinner)

    Where did you find the orange polka dot plates???????? LOVE LOVE LOVE!!!!!!!!

  8. I could definitely eat pumpkin anything all year long! These look amazing, Sally! Can’t wait to try this out! Pinned!

  9. LOL…I was thinking about making pumpkin bread this weekend – why not? 🙂

    I was home with my parents last week as my dad just entered hospice. I mention this because I baked your recipes all week…and my dad, who barely eats at all at this point, made a point of having a few bites of each treat each day. His favorite was the cinnamon rolls from scratch…he ate a whole roll for breakfast two mornings in a row. I also baked your raspberry dark chocolate chip banana bread BUT subbed blueberries and left out the chocolate chips…it was AMAZING. And cinnamon swirl chocolate chip bread? Holy Yum In a Pan! 🙂

    So, as you are in your chaos, please know the happiness your recipes have provided to me and my family!

    (and I wish I could run again too but I hurt my hip…it’s like I am 80 or something! ha ha ha!)

    1. This warms my heart. Christine, thank you so much for letting me know that your dear father is enjoying my recipes. He is one lucky man to have you by his side. Many, many thoughts and prayers out to you and your family! I am a firm believer that comforting baked goods are not only good for the tastebuds, but for the heart and soul as well. Thinking of you!

  10. PINNED! these look so mouth watering, I agree 100% on the light and fluffy pancakes business 😉 how could you want you pancakes anything but that! … I’m so excited to see more fall recipes! , although I too am sad to see summer go I’m not a fan of cold weather but I do love the smell of fall cooking and baking so much! all the spices that just make you feel so warm inside! Sally these look like are a home run! de-licious!

  11. Great pancake tips! These pumpkin chocolate chip pancakes look absolutely wonderful. They make me feel a little more ok about fall being almost here! 🙂

  12. Fall is my FAVORITE season, so I don’t mind at all to see your pumpkin recipes. To me, I’m seasonally challenged as well. Neon nail polish just makes people happy so why not do it year round?! And you can always tan in September… Hell, I was the weird girl in my college town who laid outside in October. Soaking up all the sun while sipping my pumpkin spice latte <3 <3 <3

    1. Laur, we would be friends in real life. I’ve definitely sat out on my deck trying to “tan” in October too. Soaking up every last ounce of sunshine!! While drinking a pumpkin latte to keep me warm. You too, right?

  13. These look out-of-this-world! I also can’t wait until fall for pumpkin – I recently made/posted a pumpkin pie (it’s never too early!)

  14. Sally – thanks so much for the tip on using baking soda AND baking powder!!
    As for these beauts…bring on the pumpkin ANYTIME i say! Maybe next year we will see you post a pumpkin recipe in July? 😉

  15. Awesome! These will be made this weekend at my house! It feels like we’ve had Fall all summer here anyway (I’m in Michigan)!

    1. I love Michigan. 🙂 Haven’t been there in years! A little jealous of your summer to be honest. It’s been hot here!

  16. Wow my mouth is watering! Thanks for also providing the “why” behind the ingredients you need for this recipe, that is super helpful!

  17. Sally, I wish you much happiness in you marriage and thank you for sharing everything with us leading up to your what iam sure will be fantastic wedding. As mother of three girls, all of which are married, I know first hand the hectic days ahead for you. Best wishes a happy follower.

  18. Holy drool-worthy. I know I should be strict with my pre-wedding diet, too… but hey, I’ve got a year, and I need to enjoy SOME fall trees 🙂 These look so amazing!

  19. Omg! I can’t wait to make these! I am a total sun summer freak but I love when the leaves start changing and hot pumpkin lattes 🙂 yum… this yr I’m going to try making my own pumpkin lattes! I will make these on weekends! Thanks! (Maybe you should make a pumpkin latte recipe ;). )
    Jenny

  20. typically I am not a fan of chocolate chips in my pancakes, but pumpkin pancakes are a totally different story, they must have them, and these look simply amazing

  21. These look super good.
    Hey I have a question, do you ever run out of things to make and think up? Because you always have a recipe usually every otter day. Just something that I was thinking about the other day.
    Any way, thank you for another great recipe to try.
    I can hardly wait for fall to arrive! 🙂

    1. I dream up recipes all day, everyday. Ironically enough, I think of most of my recipe ideas while I am exercising. Or trying to fall asleep. I have a major sweet tooth, as you can tell.

  22. Sally, your pictures are just amazing! It’s like those pumpkin pancakes are right in my house! I wish… Thanks for testing and retesting to give us the best. These will go fast in my house!

  23. Gorgeous stack of pancakes, Sally! Love your determination to get them just right! 🙂 I agree – pancakes need to be fluffy and these are perfect! Pinned!

  24. No worries– Starbucks is releasing their pumpkin latte early this year, so you’re in good company! Plus, these look mighty yum.

    Also? I love pancakes. LOVE.

  25. So…it’s not just me who’s seasonally challenged? I just finished baking gingerbread cookies and acorn squash. Pumpkin and chocolate is quite the flavor combo. These pancakes look SO delicious Sally. You know where to send the leftovers. 😉

  26. Gosh, Sally. You’re making me want to dive into a stack of these pancakes for lunch! (which isn’t necessarily a bad idea…) Beautiful, mouth-watering photos. gaah. I can’t take it.
    Pinning!

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