These Pumpkin Chocolate Chip Pancakes are moist and fluffy, and a cinch to put together.
Pumpkin pancakes are one of my favorite fall breakfast treats. If you like a thick and fluffy pancake, you’re in the right place. Dark chocolate chips make these pancakes extra rich and delicious.
Ingredient Notes
- Pumpkin puree- Make sure to use plain, canned pumpkin not pre-mixed pumpkin pie filling!
- Buttermilk- Buttermilk gives these pancakes a slight tang and tender texture. If you don’t have buttermilk on hand, simply mix some regular milk with white vinegar. Check out my recipe notes for exact measurements.
- Spices- I like to use a variety of ground spices in this recipe, but feel free to omit anything you don’t have on hand. You could also just use a “pumpkin pie spice” blend.
Step by Step Process
These pumpkin pancakes are incredibly easy to make. First whisk together the dry ingredients (1). In a separate bowl, whisk together the wet ingredients (2). Then pour the wet ingredients into the dry ingredients and stir until just combined (3).
Heat a nonstick pan or griddle over medium heat. Lightly grease with butter. Spoon pancake batter onto pan and smooth out with back of spoon. Scatter chocolate chips over pancake (4). Flip when browned on first side and cook another minute, or until cooked through (5).
For a visual version of these instructions, be sure to check out my video in the recipe card! Just be aware that the video shows a version without chocolate chips.
Recipe Tips and FAQs
- Cook a small tester pancake first to figure out the optimal temperature on your stove to cook the pancakes through while achieving your desired level of browning.
- Simply substitute white sugar for brown sugar, if desired. If using white sugar, you can also add a teaspoon of molasses or maple syrup to the wet ingredients to mimic the flavor and texture of brown sugar.
- Feel free to cook a large batch of pancakes and freeze them. To freeze, spread out pancakes in a single layer on a sheet tray and freeze solid. Transfer to a resealable freezer bag. To defrost, transfer desired number of pancakes from the freezer to the fridge the night before you plan to eat them. Microwave the next morning. You can also microwave straight from frozen.
- Variations: Try milk chocolate, white chocolate or butterscotch chips instead of dark chocolate. Top with toasted walnuts or pecans. Try a cream cheese glaze instead of syrup.
You can make pumpkin pancakes using the same ingredients you use to make regular pancakes, plus pumpkin puree and fall baking spices. See my recipe for the specifics.
First, whisk together the dry ingredients, including flour, spices and baking powder. In a separate bowl, whisk together the milk, egg, sugar and pumpkin puree. Combine wet and dry ingredients, and stir in melted butter. Then, ladle the batter into a preheated pan, and cook until browned on both sides, flipping half way through.
More Pumpkin Recipes
- Baked Pumpkin Donuts
- Pumpkin Meringue Pie
- Pumpkin Cream Cheese Muffins
- Pumpkin Scones
- Mini Pumpkin Cheesecakes
- Pumpkin Waffles
- Pumpkin Cake
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Pumpkin Pancakes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 9–10 pancakes 1x
Description
Pumpkin pancakes are one of my favorite fall breakfast treats. If you like a thick and fluffy pancake, you’re in the right place. Dark chocolate chips make these pancakes extra rich and delicious.
Ingredients
- 1 ¼ cup all purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt (slightly less if using fine salt)
- ¼ tsp ground cinnamon*
- 1/8 tsp ground ginger
- 1/8 tsp freshly grated nutmeg
- Dash ground cloves
- Dash ground allspice
- ¼ cup plus 2 tbsp canned pumpkin puree
- 2 tbsp light brown sugar, packed*
- 1 large egg
- 1 cup buttermilk*
- Dash vanilla extract
- 2 tbsp unsalted butter, melted
- 1/3 cup dark chocolate chips*
- Maple syrup and butter, for serving
Instructions
- Mix dry ingredients: In a large bowl, combine flour, baking powder, salt and spices.
- Mix wet ingredients: In another bowl, combine pumpkin puree, sugar, egg, buttermilk and vanilla. Whisk until smooth.
- Mix wet and dry: Pour wet ingredients into dry ingredients and whisk until just combined. Do not over-mix. It’s okay if there are a few small lumps.
- Stir in butter: Stir in melted butter.
- Cook pancakes: Heat nonstick pan or griddle over medium to medium-low heat. Lightly grease pan with butter, wiping out any excess. Spoon ¼ cup of batter into pan and spread to about a 3 ½ inch diameter (~½ inch thickness).* Cook for about 1 ½ to 2 minutes or until pancake is browned on bottom and edges are set. Flip and cook an additional minute or until cooked through. * Repeat with remaining batter.
- Serve: Top with a pat of butter and maple syrup, or desired toppings. Enjoy.
Notes
- You may substitute light brown sugar for an equal amount of white sugar plus a teaspoon of maple syrup or molasses. You can also just use white sugar on its own.
- You may substitute 1/2 teaspoon of pre-mixed pumpkin pie spice for the cinnamon, ginger, nutmeg, cloves and allspice.
- For a buttermilk substitute, combine 1 scant cup of whole or 2% milk with 1 tablespoon of white vinegar, and let stand for 5 minutes. Alternatively, combine 3/4 cup plain, low fat yogurt and 1/4 cup of milk.
- This recipe yields approximately 10, 3 1/2 inch pancakes. Feel free to make fewer, larger pancakes.
- The precise heat level and cooking time depends on your stove top, your pan and the thickness of your pancakes. Do a small tester to find the perfect balance.
- Category: Breakfast
- Method: Pan fry
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 470
- Sugar: 19g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 91mg
Keywords: pumpkin chocolate chip pancakes, pumpkin buttermilk pancakes, pumpkin pancakes
Perfect pancakes for fall:))
I agree! Thank you 🙂
Fantastic recipe, so good…..
★★★★★
Thank you!
Love these pancakes!
★★★★★