Chocolate Chip Pumpkin Pancakes are the perfect cozy breakfast for fall. They are fluffy, warmly spiced, and filled with little pockets of melty chocolate chips. Pumpkin puree gives these pancakes a soft texture and delicious seasonal flavor without making them overly heavy.
Whether you're making a weekend breakfast, a holiday brunch, or simply craving something comforting on a cool morning, these pumpkin pancakes are an easy recipe the whole family will love. Serve them with butter and maple syrup for a classic breakfast, or add your favorite toppings to make them extra special.
If you like pumpkin recipes try Pumpkin Spice Syrup No Puree, Baked Pumpkin Donuts with Cake Mix, or Alton Brown's Pumpkin Pie Recipe.
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Why You Will Like This Recipe
These Chocolate Chip Pumpkin Pancakes combine everything you want in a homemade pancake. The pumpkin adds moisture and a subtle sweetness while also bringing plenty of pumpkin flavor to every bite. Warm spices such as cinnamon, nutmeg, and pumpkin pie spice make them taste like your favorite fall treat.
Chocolate chips take these pancakes to another level. They melt slightly as the pancakes cook, giving you delicious chocolate in every bite. The batter comes together quickly with simple ingredients, making this an easy recipe to keep on hand throughout pumpkin season.
The pancakes are also versatile. You can make them with regular chocolate chips, mini chocolate chips, or even white chocolate chips depending on what you have in your pantry.
Ingredients
- All-purpose flour - Provides the base for the pancake batter and helps create fluffy pancakes.
- Baking soda - also known as sodium bicarbonate, is a white crystalline powder that is commonly used in baking as a leavening agent
- Pumpkin pie spice - Adds classic fall flavor with a blend of warm spices.
- Cinnamon is a spice that comes from the inner bark of several trees from the genus Cinnamomum.
- Low-fat buttermilk (Or any non-dairy substitute) Dairy does not like me at all so I go for a lactose free milk such as Fairlife. It also has more protein in it.
- Canned pumpkin - Adds moisture, color, and plenty of pumpkin flavor. Make sure to use plain pumpkin puree, not pumpkin pie filling.
- Large egg(s) - The best type of eggs you can buy at the store are organic or free-range eggs, while others may prefer eggs from specific breeds of chickens
- Packed brown sugar, dark variety - Is made by combining granulated white sugar with molasses, which gives it a brown color and a slightly different taste than regular white sugar.
- Extra Toppings: Powdered sugar Mini chocolate chips
- See the recipe card below for a full list of ingredients and measurements.
How to Make Pumpkin Pancakes
To print the full recipe please see the recipe card below.
In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon and salt.
In a large bowl, beat together buttermilk, pumpkin, eggs, and sugar. Add dry ingredients to wet ingredients; fold in just to combine. Add in the chocolate chips.
Coat a nonstick griddle or pan with cooking spray; heat over medium-high heat. Spoon batter into pan in batches using ¼-cup batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Remove pancakes to a tray in a warm oven; repeat with remaining ingredients (being careful not to spray cooking spray into an open flame). Sprinkle with powdered sugar just before serving. Yields 2 pancakes per serving.
Pro Tips for Pumpkin Pancakes
For the fluffiest pancakes, avoid overmixing the batter. Stir just until the ingredients are combined.
Letting the batter sit for a few minutes before cooking can also help the ingredients settle and create tender pancakes.
Keep the skillet at medium heat. If it's too hot, the outside of the pancakes can brown before the center has finished cooking.
Use a measuring cup or cookie scoop to portion the batter so your pancakes are similar in size and cook evenly.
For extra chocolate flavor, sprinkle a few additional chocolate chips onto each pancake right after adding the batter to the skillet.
Storage and Freezing
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. Allow them to cool completely before storing.
To reheat, place the pancakes in the microwave for about 20 to 30 seconds, or warm them in a toaster or skillet until heated through.
You can also freeze the pancakes for longer storage. Place cooled pancakes in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 3 months. Reheat directly from frozen in the microwave, toaster, or oven.
Serving Suggestions
Serve these pumpkin pancakes with butter and warm maple syrup for a simple and classic breakfast. For an extra special fall breakfast, top them with whipped cream, chopped pecans, cinnamon, or a dusting of powdered sugar.
A drizzle of caramel sauce also pairs beautifully with the pumpkin and chocolate flavors. You can serve them with crispy bacon, breakfast sausage, or scrambled eggs for a hearty weekend breakfast.
For a fun brunch spread, add fresh berries, sliced bananas, and a bowl of whipped cream so everyone can customize their own stack.
If you tried this Teddy Graham Latte or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Chocolate Chip Pumpkin Pancakes
- Prep Time: 10min
- Cook Time: 3-4min
- Total Time: 14min
- Yield: 14 1x
- Category: Medium
- Method: Griddle
- Cuisine: American
Description
You are going to want these Fluffy pumpkin pancakes recipe with chocolate chips when the weather starts getting cooler outside!
Ingredients
- 1 ¼ cup(s) all-purpose flour
- 1 ½ tsp baking soda
- 1 ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp table salt
- 1 ¼ cup(s) low-fat buttermilk
- 1 cup(s) canned pumpkin, do not use pumpkin pie filling
- 2 large egg(s)
- 3 Tbsp packed brown sugar, dark variety
- 3 spray(s) cooking spray
- 2 tsp powdered sugar
- ½ cup of mini chocolate chips
Instructions
- In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon and salt. In a large bowl, beat together buttermilk, pumpkin, eggs, and sugar. Add dry ingredients to wet ingredients; fold in just to combine. Add in the chocolate chips.
- Coat a nonstick griddle or pan with cooking spray; heat over medium-high heat. Spoon batter into pan in batches using ¼-cup batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Remove pancakes to a tray in a warm oven; repeat with remaining ingredients (being careful not to spray cooking spray into an open flame). Sprinkle with powdered sugar just before serving. Yields 2 pancakes per serving.
Notes
Weight Watcher's Points Plus: 5
myWW points: Blue 3; Green 4; Purple 3 (¼ cup serving size)
Nutrition
- Serving Size: 1 pancake
- Fat: 4.4
- Carbohydrates: 33.9
- Fiber: 2.1
- Protein: 7
Jenna says
Yes you can!
Kathy Dimmitt says
Can we sub another milk for buttermilk??
Jenna says
I used 1/2 cup of chocolate chips.
Amber says
Not seeing the chocolate chips in the recipe? How much do we use?
Kate @ Babaganosh.org says
Yum! These look delicious. I love pumpkin spice everything, but definitely prefer the natural stuff made at home (such as this) instead of sugar artificially flavored drinks. Although in a pinch a dunkin donuts pumpkin spice coffee will do 🙂
I am trying to wait a few more weeks before I start with the fall recipes, but posts like this and my pinterest page makes it hard to wait!