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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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

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

262 Comments

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  1. I’ve made SO many pumpkin pancake recipes that turn out horrible – mushy and gloppy These though … THESE are the one!! Thank you for a pumpkin pancake recipes that actually works!!

  2. We just made these for breakfast this week, so good!
    Made a batch on Monday and kept in the fridge and ate from it all week. My daughter loved them so it was easy to get her to eat breakfast before school.

    1. So happy you guys enjoyed them! So smart to make a big batch for the week!

      1. Can you keep batter in fridge to make pancakes in the morning or cook pancakes and reheat in the morning?
        (These are delicious, made them once before and forgot how awesome they are!!!)

  3. Can I use sweet potato puree instead of pumpkin puree 

  4. About how many pancakes would you say one recipe makes??

  5. Sally! Well done!! These are ridiculously delicious. Thanks for the recipe!

  6. I just made these this morning.  WOW!  Fluffy, moist, and just the right amount of spice and sweetness.  Definitely a keeper.

  7. Best. Pancakes. Ever!!!!!

  8. Great recipe Sally! Thank you! I made these without the chips because I dislike melted chocolate. These were a huge hit with my family. I have tried a few pumpkin pancake recipes and this is by far my favorite.

  9. the left over pumpkin i used for the pancakes. so !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  10. Oh my word, these are tasty! My husband kept going back for more and more. Thanks for this one!

  11. Dumb question (potentially) but can these be made ahead of time?! I travel for work and was wondering if I can make them on Sunday and reheat them on Monday/Tuesday in a microwave in my hotel room…. Thoughts?!?

    1. Not a dumb question at all! I always make pancakes ahead of time. You can keep them in the fridge for a few days or freeze up to 3 months before thawing and enjoying. I usually just warm them up in the microwave.

  12. Can you use butter instead of oil?

    1. Yes, definitely!

  13. Thank you so much for this and so many other fabulous and simple recipes. I made these pancakes for my Airbnb guests Saturday morning. The compliments kept coming after every bite. I have gotten into the habit of printing out a few extra copies of your recipes when I’m going to make them for guests. That way I can give them the recipe and promote your blog. This was the first time a guest ate 5 of the pancakes! Your recipes are why I keep getting such great reviews.

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

    1. You are welcome, Julia!

  15. Could I make the batter Sunday night and then make the actual pancakes Monday morning? Would the batter be fine in the fridge overnight?

    1. Hi Anna, yes you can make the pumpkin pancakes batter the night before. However, baking powder is initially activated once wet so the pancakes will not be as fluffy the next morning. Instead, I suggest mixing the wet and dry ingredients separately the night before, then combining in the morning.

  16. 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!

  17. 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.

  18. Can whole wheat flour or spelt flour be used instead of AP flour

  19. Can you cook these in a waffle maker?

    1. I haven’t tried it but now I want to!! Let me know if you do!

      1. Thank you.

  20. 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!

  21. 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!

  22. 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)!

  23. 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.

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

    As always, thank you Sally!
    Cheryl

  25. 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!!

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

  27. 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!

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

    1. Absolutely!

  29. Robin Babbitt says:

    Absolutely Delicious!

  30. 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!

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