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. Just made these and they are so wonderful!! I didn’t have chocolate chips so substituted the cinnamon chips I had. Oh my goodness. Divine in every way.

  2. Wow! Made these this morning after stumbling across your recipe as I was searching online. These were amazing! Best pumpkin pancakes I’ve ever had. I substituted 2% milk since it’s what I had in the fridge, but still turned out great. Thank you for testing and sharing your insights with us!

  3. I love pumpkin chocolate chip pancakes and I make them often from a few different recipes and let me tell you, this, next to one other I have as a favorite is just if not better than that one!
    Thank you just polished off a stack for myself with some powdered sugar and Vermont maple syrup.
    Thank you and will check out your we sight for other recipes 🙂
    Jean

  4. Hi Sally, I love to make these without the chocolate chips, then when they are cooking I put white chocolate chips for the kids and blueberries for me. I love the moisture that the blueberry juices add, and I tried them with Biscoff on them today…OMG! So good, you have to try it!

  5. Made these today. Half without chocolate chips and half with. They were so silky and delicious! Other pumpkin pancake recipes I’ve tried have been quite heavy, but these had a airiness about them that I just loved. The kids gobbled them up too!

    Thanks for sharing!

  6. AMAZING! Delicious- perfect and exactly what I was craving. I am allergic to dairy so I substituted the whole milk for coconut cream (Thai Kitchen). And I always use non dairy butter. Smart Balance is great. Thank you! 

  7. I’m so HAPPY to have found your site!  It’s my second time making these pumpkin chic chip pancakes and my teens gobble them up!  We had these for lunch today and for tonight’s big MSU football game I am going to try your BBQ chicken finger recipe.  All I want for Christmas is your cookbook!  Keep up the fantastic work!

  8. I followed the recipe and measured everything properly, but they wouldn’t get done on the middle.  I don’t usually have a problem when I made other homemade pancakes.  

  9. Hi Sally!

    These look so so amazing, and I’m going to make them for my boyfriends birthday (he’s OBSESSED) with pumpkin! Do you think that the batter would last overnight in the fridge? We both have work early so I was just trying to save a little time in the morning. 

    Thank you!

      1. Just wanted to reply back and say I made them for my boyfriend this morning and we both (plus all of my housemates) more than LOVED them! They were amazing! Also, for others looking to save time, I mixed the dry batter last night and that did help a bit this morning. Thanks again for such a great recipe!

  10. These are our new favorite pancakes. We make them at least once a month, and keep them in the freezer for quick breakfast to warm up. We use half the amount of chocolate chips. Thanks for the recipe!

  11. Can this recipe be easily doubled, or would it be best to just make two separate batches? Thank you for posting such delicious recipes!

  12. Hi Sally! First off, I LOVE your recipes! I was wondering if I could use this as a waffle recipe instead of pancakes? I’m a waffle girl myself – all those yummy syrupy wells.. Mmmm! 

  13. These were HEAVENLY! I followed the advice of another comment and made “buttermilk” with my almond milk, since that’s all I had. I also didn’t realize I was out of pumpkin pie spice until I was in the middle of making these, and I had no allspice! I just added extra cinnamon in place of the allspice, and it all worked out. These are definitely my new favorite pancakes. Even with the almond milk instead of whole milk, they were so thick and fluffy. The pumpkin flavor was perfect. We have plenty of leftovers, and I can’t wait to eat them again tomorrow!

  14. We had these marvelous pumpkin pancakes this morning for breakfast. Thank you very much for this great recipe. I will definately keep it in my do it again list.

  15. Hi Sally! I LOVE your blog, especially your pumpkin recipes and I was wondering if I could put the link to this wonderful recipe in one of my blog posts? Thank you so much, Sally! I always enjoy reading your posts and trying new recipes!

  16. Oh, Sally!!! I made these pancakes over the weekend and they melted my heart and soul! Wow! What an amazing recipe. Thank you so so much for sharing. I’ve now become addicted to your site! 🙂

  17. I made these for the first time this morning. I subbed half a cup of whole wheat flour and used your favorite trick – using 1 1/2 cups milk and subbing half a cup of plain Greek yogurt since all I had was 1 percent. They were A mazing! My 2 and 4 year olds gobbled them up. I will use half the amount of chocolate chips next time though I found it a little sweet and drowning out the pumpkin flavor and also threw some pecans in a few of mine. So good.
    I have been poring over your blog and Facebook page since I stumbled on it several weeks ago. This is around the dozenth recipe of yours I have tried and I have loved all but one and have a list I’m dying to try.

  18. Hi Sally – I love all your recipes and am very excited to try this one.  What do you think about substituting coconut oil for the vegetable oil?  Thanks so much for this recipe and all your other recipes!

  19. Hi Sally, I love all of your recipes and have made tons of them and have pinned even more!  I have a question regarding these pancakes. The description calls for 2 cups of milk but the recipe says 1.5 cups. I made it both ways and felt the 2 cups were better. Wondering your opinion and how much is correct? 
    Thank you so much,
    Kate

    1. Hi Kate! I don’t see where it says 2 cups of milk, but I’m sorry for the confusion regardless! It’s 1 and 1/2 cups. Though if you like it with 2 cups, by all means– continue to make them that way 🙂

  20. Hi Sally, I’m making these for thanksgiving breakfast tomorrow, but for a rather large crew.  I saw that you said doubling would be fine, so would quadrupling the recipe be fine as well?

  21. I tried this amazing pumpkin chocolate chip pancake recipe for brunch and my guests and I all loved it. The pumpkin flavor is wonderful in pancakes, and we love the addition of chocolate chips. Another recipe of yours that will become a classic in my house 🙂

  22. I would like make these pancakes but I don’t have any brown sugar right now. I only have white granulated sugar and powdered sugar. Can I use white granulated sugar.

  23. Hi Sally!
    Could I substitute coconut oil for the canola/vegetable oil? I generally don’t keep either of those in the house. Hoping coconut could work too.
    Thanks! 🙂 Colleen

    1. I have used coconut oil instead a few times and the pancakes were still great! (My coconut oil was solid so I melted it before mixing with the other wet ingredients.) 

  24. THANK YOU! We love this recipe. I had been using another pumpkin pancake recipe. They were always too heavy/dense.  These are PERFECT! I make them year round and keep some in the freezer. My son loves them for a quick breakfast. No syrup needed with the sweet chocolate in them. Thanks again for a recipe I use time and time again! 

  25. These pancakes are divine. I made a double batch, and the pancakes were still gone in no time. Your notes were very helpful; I followed them carefully, and they were perfect! Your pumpkin recipes are wonderful; thank you so much for sharing with us!

  26. thanks for this recipe. I am now LCHF and wonder how to substitute coconut flour for AP flour. I didn’t see this issue address in the comments.

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