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

250 Comments

  1. 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.

  2. Sally. Time and time again your recipes are always kickass. I don’t know how you do it! I made these this morning (cool October day was the perfect setting for them) for a birthday weekend treat and they were fabulous. Not too pumpkin-y but had great flavor. I used to be hesitant about mixing pumpkin and chocolate but after trying your skinny pumpkin chocolate muffins this week, I am a believer.

    My only issue is that recently I’ve been making pancakes in my new cast-iron skillet and the outsides always overcook before I can get the middle to be done but maybe I should just make them on our griddle from now on.

    Anyway, another great recipe, very happy! Please come visit Boston soon, my cookbook could really use an autograph!

    – Amy

    1. I love that you called my recipes kickass. That makes my day. Happy you love these pancakes. And I always use a griddle for pancakes for that very reason! I would LOVE to come to Boston. I’ll run that by my publisher who sets up my signings.

  3. Congratulations on your selection as Foodista’s Food Blog of the Day!

    I would to personally invite you to share your gorgeous food photos with us over at Food Foto Gallery . com – In September alone, we had 28,239 visitors to the site & there’s no complicated approval process like the big guys. Any photos related to food (that are not watermarked & of reasonable quality) are accepted & get posted automatically. Being a food blogger, myself, we also share our daily faves on social media, giving exposure to fellow foodies whenever we can.

    Let me know if you have any questions and hope to see you at the site … Cj 🙂

  4. Just made these for dinner, they were amazing. We are vegan so I did make a couple of substitutions, I used a flax “egg” instead of a real egg and made buttermilk with cashew milk. They were tender, fluffy and delicious. Thanks for the recipe!

  5. I don’t know what I did wrong:/ grill didn’t heat up hot enought, ingredients old, used 2% milk; not sure if these could have done it but I could not get these to be fluffy or cooked all the way through and I left them on the griddle for a while. The outsides crisped up nice but the insides were that moiste batter texture. I bake a lot but usually just do bisquik for pancakes. Maybe did I over mix when adding the wet to the dry? I want to love these but I wish I knew where mine went wrong.

  6. Tried these pancakes last week and LOVED THEM! They lasted me and my husband about a week 🙂 Followed the directions exactly, except for the milk. I made my own “buttermilk” with almond milk and vinegar (just under 1.5 cups almond milk with 2 TBSP vinegar mixed in). They were delicious and fluffy! Thanks for the recipe 🙂

  7. What did I do wrong? I followed the recipe exactly and they look more like biscuits than pancakes. I’m so bummed. 🙁 I’m sure it was me and not the recipe. I wanna give these another try!! Help!! 🙂

  8. Made these this morning and they turned out great. Added a little ginger and skipped the chocolate chips, but followed the recipe otherwise. I was a bit concerned they’d end up too sweet, but they weren’t at all – the brown sugar gave just the right amount of sweetness. The batter really tastes like pumpkin pie. I topped them with buttered pecans, butter, and real maple syrup.

  9. These pumpkin chocolate-chip pancakes were delicious, although I’m slightly frustrated at my inability to make perfect pancakes. 😀 Unless the pancakes are from a mix, they end up black. I followed every direction carefully, but my pancakes were still burnt. Practice makes perfect, so I’ll have to keep on practicing NOT burning pancakes! 😀 Thank you, though, for the recipe! 🙂 Do you have any suggestions or tips that I might use? Thanks!

    1. My 2 cents worth is don’t have the heat up too high, otherwise the outsides will be burnt and the insides will be squidgy. A low heat (and cooking for slightly longer than with a high one) should make them just right. Good luck! 🙂

    2. I read somewhere that using a tad bit of oil instead of butter(butter burns really bad! and when it burns it turns black!) and wiping down the pan really helps! I have tried it and it for sure works 

      ~best of luck
      Gabbee

    3. Hi Hope!
      We are a family of pancake enthusiasts. Here are a couple tricks to not burning pancakes:
      -Low heat is vital. We have an electric stove and have marked the spot just beyond the 3 on the dial (not kidding) with a sharpie to denote perfect pancake heat.
      -Add your butter right before your batter, after your pan has reached ideal temperature. 
      Good luck!

  10. Hi Sally,
    I am a huge pumpkin fan (except for the pie, its a texture thing) so i knew i had to try these. I made them last month for my husband & some friends as we were away for the weekend together & they were a hit! They are quite delicious!! The pumpkin flavor is spot on. I was surprised at how thick the batter was & did add a little more milk. I didn’t add choc chips to the whole batch but rather sprinkled them on individual pancakes per request. These are so thick that they took a little longer to cook. I had mine with chopped pecans & some maple syrup….
    Now i read some comments & see that the batter can be used for waffles so that is definitely happening this week!! Thank you so much for the recipe!!

  11. gee thanks, now you’ve made something so freaking delicious that I have to mix up a batch twice a week for my two boys, 11 and 14. My 14 year old whines when he has to have regular pancakes. I get so excited when they have left me a few bites on their plates

  12. I love the idea of the recipe (haven’t tried it yet), especially your attention to the importance of precision. Because you recommend “testing” the recipe, I would love for the measurements to be weighed instead of scooped and packed. This, I believe, would leave less room for error.

  13. I made these last night with my daughter and they were delicious! She isn’t a big pancake eater, but she LOVED these. Since it was just her and me for dinner I froze the rest in plastic bags separated with wax paper. Would you recommend defrosting in the fridge and then reheating for a few seconds in the microwave? Or is there a better way to enjoy them from the freezer? Thanks for the recipe!

    1. Hi Emily! Defrosting in the fridge then reheating in the microwave is exactly how I prepare them after freezing. So happy you both loved these!

  14. I can’t wait to try these. My boyfriend is obsessed with this seasonal pumpkin pancake mix he bought at the whole foods he works at. He bought 8 boxes and we have officially run out (I make them every Sunday). He even had people from other stores bring him boxes when his store ran out, lol. I am tasked with the duty of recreating them until next season. I am praying these taste the same or he may have a meltdown, lol.

    1. Oh, and one of our chefs there said to use puree so I have a good feeling this might be a good dupe. Although this is more of the real deal compared to a box, lol. The box is much faster considering I also make eggs, bacon, toast, and hash browns. Thinking that diamond ring should be coming soon haha.

  15. These look amazing and I can’t wait to try them.  Have you tried making the batter the night before? I’d love to save some time in the morning, but I’m not sure if they’d turn out the same.  

    1. Jen, the pancakes should be cooked right away. The baking powder is activated once wet. You could prep the wet and dry ingredients separately the night before and mix them the morning of.

  16. I just came across this recipe and have a question. We recently found out that my 18 month old son is allergic to eggs. Considering your suggestion of being precise with the ingredients/measurements, would using applesauce in place of the egg be ok?

  17. Sally, we made these absolutely amazing pumpkin chocolate chip pancakes this weekend and the whole family loved them. My daughter said they were the best! Thank you so much for testing until you got it right. Your hard work and dedication saves all us foodies the time so we can just enjoy making them and eating them of course!

  18. I’m relatively new to your blog so I haven’t used very many of your recipes…..but I made these pancakes for dinner last night. Here’s what my mister said “siiiiiiigh…..this is the perfect way to end a stressful monday!” He was right – wonderful recipe that was satisfying and comforting without being too heavy or rich!

  19. Wow! I just made these and, WOW! Who knew pumpkin and chocolate were meant for each other? My fiance is always skeptical when I cook/bake new things – yes, he is one of those, haha. He loved these and he loves them with the chocolate chips, too! Thank you so much for opening my eyes to a whole new world of pumpkin chocolate muffins, waffles, bars, cakes, etc. Thank you thank you thank you:-)

  20. These are great!!! Only had 2% milk so I used a little under 1 1/2 cups. These were thick but perfect. I also used the blender and that is a genius idea! I cooked them on an electric non stick griddle (no butter needed) at 300 degrees, I don’t time, but it was longer than 2 min. My normal pankcake temp of 325 left the middle uncooked. 

  21. Made these for dinner tonight and they were absolutely fantastic! Will definitely be having these again and again! So glad it’s pumpkin season!

  22. Oh my gosh, my boyfriend chewed down on a huge stack of these like he hadn’t eaten for days! I loved having an excuse to use my hand blender and put pecans in them instead of chocolate chips. Yum!

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