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.

stack of pumpkin chocolate chip pancakes with maple syrup and butter on an orange polka dot plate

Pancakes, buttermilk waffleswhole wheat waffles, or French toast are a weekend tradition. In the fall, soak into this pumpkin French toast casserole or try today’s pumpkin pancakes instead.

Overview: How to Make Pumpkin Chocolate Chip 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). This recipe uses 1 and 1/4 cups (285g) of pumpkin puree and if you have more to use up, here are recipes to use leftover pumpkin puree.
  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.

stack of pumpkin chocolate chip pancakes with maple syrup on an orange polka dot plate

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 have used and love all of these blenders– you can’t go wrong! I recommend a blender when making homemade crepes, too.

No blender? No problem. Whisk by hand or use a hand mixer.

pumpkin chocolate chip pancakes in a skillet with a spatula

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.

stack of pumpkin chocolate chip pancakes with maple syrup and butter on a white plate

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!

stack of pumpkin chocolate chip pancakes with maple syrup on an orange polka dot plate with a fork

More Pumpkin Breakfast Recipes

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stack of pumpkin chocolate chip pancakes with maple syrup on an orange polka dot plate with a fork

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 (285g) 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

2 images of stacks of pumpkin chocolate chip pancakes topped with maple syrup


  1. Wonderful flavor and texture! Thanks so much!!

  2. 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!

  3. 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.

  4. I’m was willing it to be fall in a Texas with these pancakes this morning… even though it will still be getting up to almost 100° today. These were AMAZING! The best pumpkin pancakes I’ve had! Great pumpkin flavor but still a nice fluffy (and not dense) pancake. I made half without the chocolate chips and they were great too. Next time I’ll be making these into waffles for sure!

  5. I have made these dozens of times and they always turn out perfect! Fluffy, moist, and perfectly spiced. Can’t wait to make them again tomorrow morning!

  6. Is there a way to use less sugar and/or a different sweetener? Thanks!

    1. Hi Brianna, You can try reducing the brown sugar to 1/4 cup, keeping in mind that the more you reduce it the more you will change the texture (not just the taste)!

  7. Made this today without the choc chips. My family LOVED them.
    I shared some with my neighbors and they loved it too.
    Thanks for a tasty and easy recipe.

  8. Fantastic! Followed the recipe and they were Fabulous! Love, love, love!

    As always, thank you Sally!

  9. SALLY. This recipe is amazing. Great pumpkin spice flavor, not overly sweet, great texture, I could go on and on. Pumpkin is not the easiest ingredient to work with and I really appreciate the testing that you put into your recipes and ESPECIALLY the notes on *why* you do what you do. I’m working on developing my home chef skills and understanding the science behind recipes is incredibly helpful. Thank you!!

  10. These pancakes are so tasty and don’t even really need syrup! Thanks for the recipe!

  11. These pancakes are perfection! I’ve already made them 3 times this month. They are soft and perfectly spiced, like an amazing pumpkin brownie. We freeze the leftovers and then reheat them in the microwave/toaster for breakfast all week. Just 2 notes on the recipe, I’ve never bothered to blend the wet ingredients, and I don’t think that step is necessary, I get it perfectly smooth with just a hand whisk. Also, I’ve substituted buttermilk for the whole milk before, and it’s worked great!

  12. Can I use this batter in my Belgian waffle maker?

    1. Absolutely!

  13. Robin Babbitt says:

    Absolutely Delicious!

  14. Mary Anne McWhirter says:

    I have had these in the freezer since the fall…and like many of you am trying to use everything in the freezer and not go out. They ARE STILL FABULOUS!!! Sally YOU ARE AMAZING…ate on the patio this morning and tried to remember the normal times of last fall. God bless and be with all of you and Sally…thank you for continuing your recipes for our “cooking therapy” to help keep all of us sane!

  15. Monique Manning says:

    THESE ARE A-MAZING! I used a stick blender for the wet ingredients (Libby’s canned pumpkin & skim milk) and they were SUPER fluffy. Fluffiest pancakes I’ve ever made. Maybe even seen! Raisins were a tasty addition. Definitely making these again (and I’m not even that big of a pumpkin fan). Thank YOU, Sally!

  16. Made these for a celebratory brunch, and they were excellent! Fluffy, rich, melty, and delicious. Will keep this in my back pocket for special occasions.

  17. I absolutely loved this, thanks so much! The inside was so moist and yummy. But I couldn’t get them to look proper no matter how much I tried. They would break apart or burn every time, and even the best ones didn’t look as pretty as the pictures. Do you have any tips on how I could do better on the final look? I would appreciate it a lot.

    1. Hi Tara, I’m glad you enjoyed them! Pay attention to how hot your pan/skillet is more than how high/low your burners are as different pans retain heat differently. If they are burning it sounds like your pan is too hot. Try lowering your heat and also making the pancakes smaller so that they don’t break when you flip them.

      1. Tara Haddad says:

        Great advice. I’ll try that for sure, thanks!

  18. Oh my…Sally! You have definitely sweetened our lives for the last many, many years. Thank you SO much for all the hard work, the testing, and delivery of spectacular recipes; we have never been disappointed. Thank you

    1. I just made these and omg they are so good!!!!! It also made a bunch so i had leftovers to freeze! This recipe is a keeper!

  19. These were delicious! Made these this morning on this chilly fall day and they were perfect. I was nervous because the batter was SO DENSE. but they turned out great. I left out chocolate chips in half of the recipe for my toddler & she still loved them! Thanks for this recipe!

  20. So great, amazing recipe! Next time I’ll cut back on brown sugar or maybe omit all together… these are very sweet! Also, I used two smaller eggs and regular oat milk with great results. Thanks!

  21. We had pumpkin cinnamon chip pancakes at a highly rated local cafe last fall and my BF went ga ga over them. This recipe with the cinnamon chips instead of chocolate chips is an exact clone. Delicious!! Thank you for sharing.

  22. Amazing Only addition I made was some nutmeg because I really like nutmeg

  23. Sally these were sooo good! I love pumpkin pancakes but was intimidated to make them from scratch. However your recipe was easy to follow & my pancakes came out fluffy with lots of flavor. Thank you for sharing.

  24. I’m pretty picky about pancakes, and these were absolutely delicious! Very fluffy for a pumpkin pancake, and the chocolate and spices pair nicely. Definitely took more than 2 minutes each side to cook, but maybe that was just my pan.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally