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


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*


  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.


  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


  1. 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!

  2. Mary Frances says:

    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!

  3. 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. ; )

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

  4. Diana @ Baking Up Yum says:

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

  5. 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!!! 🙂

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

  6. Have you ever used whole wheat flour in this recipe?

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

  8. 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!

  9. 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.

  10. 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!

    1. Perfect. Thanks for reporting back about both recipes Christy!

  11. 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.

  12. Melissa Coston says:

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

    1. Yep! Melted coconut oil is fine.

  13. 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.)

  14. 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?


    1. 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.

  15. I tried these out this morning, they are fantastic! The only difference I made was switching the chocolate chips for white chocolate because its’ what I had on hand. Thanks for a great recipe, this one is definitely getting added to my box of favorites!

  16. Hey Sally! Would it be okay to use one cup whole wheat and one regular flour? Thanks…just don’t have quite enough flour on hand for two cups!

    1. Hi Audrey! Sorry for the delay responding, I was on vacation. 1 cup WW and 1 cup all-purpose should be fine. The pancakes may be a tad on the dense side.

  17. My daughter, who will be 2 in December, LOVES these. Now, every time she sees me standing at the stove she says “Pancakes? Pancakes?” Thanks for such a fantastic recipe! After you return from your honeymoon, do you think you could come up with a gingerbread scone recipe? I have one, but it turns out so dry. I’m betting you could make some scrumptious ones?

    1. Hi Michelle – love the gingerbread scone suggestion. Thank you for that! And your comment about your sweet daughter. So cute! It made me smile.

  18. I know you said not to use anything but whole milk, but I don’t eat dairy and these looked so good, I had to make them. I used almond milk and they turned out AMAZINGLY! My sister and I ate the whole batch in two days.

  19. Mindy McGowan says:

    I am currently eating these pancakes, and OMG, they are SO good!! They are thick and fluffy, just the way I like them. The pumpkin and chocolate go so well together. I was a bit worried when I looked in my fridge and saw that I was out of maple syrup, but I just topped with a bit of butter, and they are amazing, moist and full of flavor. I’ll definitely be making these again!! I didn’t have whole milk, so I made some with nonfat dry milk and water.

  20. Can you make the batter ahead of time? Like the night before? I have two little ones and want to try these and thought it might be easier to make the batter the night before so that I can just put them on the griddle first thing in the morning.

    1. Hi Meredith, as much as I want to say yes to the preparing ahead – it just doesn’t work. The batter must be prepared and then cooked right away. I find the pancakes are not as thick because the baking powder has been activated for far too long (unless you can find “slow-acting” baking powder). If you don’t mind thin pancakes, you may certainly do it.

  21. Abosulutely AMAZING, Sally! These pancakes are droolworthy 😛
    Thanks for the recipe, and congratulations on your marriage!

  22. Anne Westbrook says:

    Tried this today, thanks for the recipe! It was tasty, but it was waaaaaaay too thick. I think next time I’ll add in more milk. Loved the flavors though.

  23. These pancakes were amazing! I usually make pancakes for the kids during the weekend. With this weekend being a couple days longer, I though I would try out different pancakes recipes. I ended up only trying yours because the kids have wanted them 3 days in a row. These pancakes have definitely become a favorite in my house. Thanks for helping make family breakfast even more special.

  24. These were tasty, but a bit mushy on the inside. I wound up burning them because I felt like I had to cook them more. I followed all your directions perfectly, except I used less chocolate chips. Any ideas what I could’ve done wrong?!

    1. Hi Megan! How about you cook at a slightly lower stovetop temperature. Also, try pressing down on the pancakes with the back of the spatula – this helps that gooey inside ooze out of the sides and cook.

  25. I made these pancakes this morning for my family with a side of maple bacon and pure New Hampshire maple syrup. They are AMAZING! A huge hit in my household. Great way to warm up on cool Fall mornings. This has been added to my list of favorites!!! Thank you for sharing this wonderful recipe!

  26. I am getting ready for the third time! Awesome recipe! Thanks!!!

  27. I am a lazy cook. I made these and will be making them again. They are filling and I didn’t need to put syrup on mine. Which says a lot because I love sweet. These pancakes were the ultimate in perfection. I was a little intimidated at first afraid I would miss something or fail. This is a pinterest win. I haven’t been this excited about a recipe since I duplicated my mother’s squash casserole. My daughter liked them too.

  28. We don’t do dairy in my family so I’m going to try this out with almond milk. It has never been a problem yet.

  29. I started making a variation of these last year using white chocolate chips instead of semi sweet. Huge it. Try eggnog pancakes too. I love the idea of brown sugar versus white with the pumpkin. We will try them Sunday before my daughter heads back to school.

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