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

Print

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

256 Comments

  1. Mmm I’ve been waiting for something like this 🙂 was hoping they were whole wheat but hey, when it’s got pumpkin and chocolate chips in it, I think I just stop caring. As soon as pumpkin purée is easy to find at the grocery store, I’m making these!!!

  2. I made these for breakfast using buttermilk instead of whole milk. Thinned with a little more buttermilk. Cut back the amount of cinnamon way back, just personal preference. Yummy!! Loved them. Light, airy and flavorful! Thanks for the recipe.

  3. Well wouldn’t you know, I have pumpkin pancakes next week for a sponsored post. LOL. Not like we’re the only two people who will be posting pumpkin pancakes this fall but yours with the choc chips look especially fabulous!

    And you have wayyyy better pancake flipping skills than I have judging by the looks of these 🙂 Pinned!

  4. Pumpkin in August? We definitely have the same mindset, Sally! These pancakes look so yummy, you can just see how light and fluffy they are from the great pics. Heaven for breakfast = pumpkin + maple syrup + chocolate chips.

  5. I am in full-on fall mode despite it being August still and 95 degrees here in Florida. UGH. It’s difficult. I have been busting out pumpkin too this past week and I’m sooooo excited to start fall baking! These pancakes with puddle of melted butter and a pool of maple syrup look DIVINE! Cannot wait to try them. Thank you!

  6. I am seriously so happy you posted this I am making these within the next 24 hours, I already have pumpkin and everything

  7. I am so excited for Fall! I am done with the heat of summer! Fall is just around the corner, and is that much closer seeing the first pumpkin recipe (I have seen anyway)! Looks so good! cant wait to make some up

  8. Sally! These look amazing! I can’t wait to try them out.

    As for your wedding, it will be perfect and the day will fly by. Don’t sweat the small stuff and enjoy every single moment!!

    Love your blog =)

  9. I love pumpkin year round too! I cannot wait to try this recipe. My mil substitutes carrot instead of pumpkin for pumpkin pies. Have you tried this before? It may change the way you bake.

  10. I’m in love Sally!! Thanks for doing all the testing for me. Now I can just have a great breakfast! 🙂

  11. Sally…you’re firing up my “ready for fall” feelings!! My hubby and I may very well be eating these for breakfast this week! Can’t wait!!!

  12. I’m all geared up and ready for fall, too! I might be a little ‘seasonally challenged’ as well 🙂 These look phenomenal!

  13. Totally OK with seeing pumpkin recipes in August.. there is chocolate involved so i think that’s obvious? Can’t wait to try these, Sally!

  14. I can’t wait to try this pumpkin pancake recipe this fall! I made your whole wheat oatmeal pancakes, and I am obsessed! I’ve been eating them every day for the past week

  15. Oh Sally, you’ve done it again! Yet another recipe that makes me want to run to the store right now and get cookin!

  16. I had pumpkin soup last week. No joke, I must be insane but it tasted pretty amazing! These look so good! I’ve had pumpkin and chocolate chip on my mind for a while :D.

  17. I looove pancakes And if you add greek plain yogurt instead of whole milk and using almond milk which is my favorite you’ll get a very moist and fluffy pancakes !

  18. I thought spring had finally sprung here in Brisbane, but the rain has been falling all day, which means that (after my Sunday sweat session at the gym) the weather will be absolutely perfect for some pumpkin chocolate chip pancakes. I am going to douse mine with maple syrup, curl up under my favourite blanket and lose myself in a book. Thanks for the perfect Sunday morning meditation Sally 🙂
    P.S. Mine will be a gluten free version with a mix of buckwheat, white rice, brown rice, and almond flours. Perfect combination for fluffy GF pancakes 🙂

  19. Can’t wait to try these – pumpkin pancakes are my FAV and these look so deliciously light and fluffy!! 🙂 It is already getting so chilly here so I am also ready to pull out the pumpkin baking (not that I needed an excuse!) 😀

  20. Ohmygosh, those plates. Those plates are so, so adorable. I might of squealed a bit, just at the sight of them. Sorry about that, I’m easily excitable… now for these pancakes. Could I just say ohmygosh again? These look so delicious and I can already smell the pumpkin that will be in my kitchen when I make this.

  21. Never too early for pumpkin! I like to have a can of pumpkin in my pantry at all times, especially for times like this when I need to make these chocolate chip pumpkin pancakes soon! Chocolate and pumpkin is the best combination!

  22. Hi, I’ve been searching the web for some delicious sugar free things that I can bake for my parents since they both can’t eat sugar they never really get to try the things that I bake. And since you’re one of my favorite baking bloggers what of you suggest?

    1. Hi Claire – here are some healthy recipe choices you can browse to find what you are looking for. https://sallysbakingaddiction.com/category/healthy-recipes/

  23. Obsessed with this recipe since I read it yesterday afternoon. Made them for lunch today. Absolutely perfect, followed the recipe exactly. Personally, I will make some without chocolate chips next time, detracted from the pumpkin flavor that I can’t get enough of all year long! But…kids love their pancakes with chocolate chips and these were no exception. Smelled wonderful cooking up too!

  24. I just made pumpkin pancakes the other morning for my blog. It’s totally pumpkin time!! These look scrumptious!

  25. I made these today and OH MY GOODNESS they are wonderful!
    I had leftover punkin’ from Mr. J’s bday cake last week and when you posted this recipe it was fate! LOL
    I didn’t put the chocolate chips in; but served with fresh strawberries & maple syrup they were still to die for. SO good!
    Thank you again for another amazing recipe!

    1. I’m laughing so loud because my dad pronounces it “punkin” and I did when I was little too. 🙂 Happy you love these pancakes! Thanks for reporting back Shannyn.

  26. 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!

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