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Straight on shot of a high stack of pumpkin chocolate chip pancakes with butter on top and maple syrup dripping down, with a coffee mug in the background.

Pumpkin Pancakes

  • Author: Sabrina Russo
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 9-10 pancakes 1x


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.



  • 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


  1. Mix dry ingredients: In a large bowl, combine flour, baking powder, salt and spices. 
  2. Mix wet ingredients: In another bowl, combine pumpkin puree, sugar, egg, buttermilk and vanilla. Whisk until smooth.
  3. 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.
  4. Stir in butter: Stir in melted butter.
  5. 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.
  6. Serve: Top with a pat of butter and maple syrup, or desired toppings. Enjoy.


  1. 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. 
  2. You may substitute 1/2 teaspoon of pre-mixed pumpkin pie spice for the cinnamon, ginger, nutmeg, cloves and allspice. 
  3. 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. 
  4. This recipe yields approximately 10, 3 1/2 inch pancakes. Feel free to make fewer, larger pancakes. 
  5. 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


  • 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