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    You Are Here: Home → Breakfast

    Pumpkin Chocolate Chip Pancakes

    October 17, 2021 | Updated September 27, 2022 by Ryan 7 Comments

    239 shares
    Jump to Recipe Print Recipe

    This post may contain affiliate links. Please read my disclosure.

    Pumpkin chocolate chip pancakes are the perfect breakfast to have on a crisp fall day as they're loaded with pumpkin, fall spices and chocolate chips.

    maple syrup being drizzled on stack of pumpkin chocolate chip pancakes

    Even though I've been a little obsessed with pumpkin, I have good reason to be! They are great for breakfasts and desserts, so it's hard not to incorporate them this time of year!

    With this pumpkin pancake recipe, the pumpkin flavor is subtle but you know it's there. And of course chocolate chips make every pancake better.

    When you think food in October you think pumpkin am I right?

    I mentioned in my baked pumpkin donuts recipe, that the popularity of pumpkin seems to be at an all-time high! Shoot, these pancakes are the fourth pumpkin themed recipe I've shared in 6 weeks so I guess I'm part of the problem!

    In our family, my wife is all about pancakes, while I am all about waffles. So we definitely pick our battles on which we make over the weekend. However I will admit, it's pretty hard to say no to these pumpkin chocolate chip pancakes, especially when you spread some homemade pumpkin seed butter on them. I guess next I'll have to tackle a pumpkin waffle to see if it can be beat.

    When using pumpkin, these pancakes as well as pumpkin lava cake, baked pumpkin donuts, pumpkin rice and pumpkin gnocchi are my go-to recipes.

    Jump to:
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Pro Tips/Recipe Notes
    • Other Breakfast Recipes
    • Pumpkin Chocolate Chip Pancakes
    pumpkin chocolate chip pancakes on plate

    Ingredient Notes

    • All-purpose flour - the base for the pancake batter.
    • Baking powder and baking soda - the combination is important in giving that rise you like to see with your pancakes.
    • Pumpkin pie spice - you can just buy at the store or make your own, which I prefer.
    • Milk - reacts with the baking soda for that all important pancake rise. It also is a necessary liquid to thin out the batter.
    • Pumpkin - use puree as it is easier than scooping out from a fresh pumpkin. This is where the pumpkin flavor comes from.
    • Eggs - important as it creates the structure needed and adds moisture.
    • Maple syrup - not just for adding to the top of the pancakes. It adds sweetness to the batter.
    • Butter - by browning the butter, you add some flavor to the pancakes but also use it to cook them.
    • Chocolate - chocolate makes everything better.

    Ingredient Swaps

    Like any recipe, you can mix up some of the ingredients. Some variations include:

    • I'm a fan of all-purpose flour for these pumpkin chocolate chip pancakes, but if you want to go a little healthier, whole wheat flour works too. Or you could go gluten-free and use oat flour.
    • Milk is the main liquid ingredient, but buttermilk is also great and has extra acid to react with the baking soda.
    • Pumpkin puree is much easier, but you can scoop out and roast your own pumpkin if you want.
    • While I like maple syrup for the sweetness, you can use granulated sugar or light brown sugar.
    • I like dark chocolate chips, but milk or semi-sweet chocolate are good substitutes.

    Step-by-Step Photos

    process shot of browning butter and mixing dry ingredients in bowl

    Add butter to small skillet and cook over medium heat until browned, about 3 minutes. In a large bowl, mix together the dry ingredients.

    process shots of mixing wet ingredients in bowl before adding to the dry ingredients and mixing until just combined

    Whisk together the wet ingredients in a medium bowl before adding to the dry ingredients and mixing until just combined. Stir in the chocolate chips.

    process shots of cooking pancakes in skillet

    Heat a griddle or skillet over medium heat with butter. Drop ¼ cup of batter multiple times and cook for a minute or until bubbles are surfacing. Flip and cook for another minute before repeating with the remaining batter.

    FAQs

    How Do You Know When Butter is Browned?

    Add the butter to the skillet over medium heat. Once the butter is melted, it will foam up and then subside.

    This is when you watch carefully as lightly browned specks will start to form at the bottom of the pan. You will know the butter is ready when there is a nutty aroma.

    What is a Good Substitute for Pumpkin?

    Other winter squashes like acorn squash or butternut squash work great. Sweet potatoes are also a good substitute.

    How to Make Pumpkin Pie Spice?

    Most grocery stores carry pumpkin pie spice these days, but you can always make your own. Check out Taste of Home’s recipe.

    In a small bowl, whisk together 4 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves and ½ teaspoon ground nutmeg.

    Can I Make these Vegan?

    Yes, but you'll need to use 3 different ingredients. Replace the eggs with chia seed eggs. Use a non-dairy milk like almond milk instead of buttermilk. And replace the butter with vegetable oil.

    Can I Freeze the Pancakes?

    Of course! Transfer the pancakes in a single layer onto a baking sheet lined with parchment.

    Place them in the freezer for two hours before transferring to a bag. To heat, place frozen pancakes in an oven or toaster oven until warmed.

    Pro Tips/Recipe Notes

    • Do not overmix. You want to have some lumps which helps create fluffy pumpkin pancakes.
    • Let the batter rest for 15 minutes so the flour absorbs the liquid.
    • Use an electric skillet which allows you to make multiple pancakes at a time, but you can use a cast iron skillet as well.
    • Wait until bubbles pop and form holes that stay open on the surface of the batter before flipping the pancakes.
    • Heat oven to 200°F and place pancakes on a baking sheet to keep warm wan cooking additional pancakes.
    close-up of stacked pumpkin chocolate chip pancakes on white plate

    Other Breakfast Recipes

    • maple syrup being drizzled over stacked blueberry pancakes
      Blueberry Pancakes
    • banana oat pancakes stacked on plate with maple syrup being drizzled on top
      Banana Oat Pancakes
    • apple ricotta pancakes stacked on top of each other on white plate
      Apple Ricotta Pancakes
    • stacked pancakes with butter and fruit on plate
      Oat Flour Pancakes

    If you’ve tried these pumpkin chocolate chip pancakes or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    close-up of stacked pumpkin chocolate chip pancakes on white plate
    Print Recipe
    5 from 5 votes

    Pumpkin Chocolate Chip Pancakes

    Pumpkin pancakes are the perfect breakfast to have on a crisp fall day as they're loaded with pumpkin, fall spices and chocolate chips.
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Breakfast
    Cuisine: American
    Servings: 12 pancakes
    Calories: 214kcal
    Author: Ryan Beck

    Ingredients

    • 2 cups all-purpose flour
    • 2 teaspoon baking powder
    • 1 teaspoon baking soda
    • 2 teaspoon pumpkin pie spice
    • 1 teaspoon cinnamon
    • ½ teaspoon salt
    • 1 ½ cups milk
    • 1 cup pumpkin puree
    • 2 eggs
    • 2 tablespoon maple syrup
    • 3 tablespoon browned butter
    • 2 teaspoon vanilla extract
    • 1 cup chocolate chips

    Instructions

    • In a large bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. In a medium bowl, whisk together the milk, pumpkin puree, eggs, maple syrup, butter and vanilla extract.
    • Pour the wet ingredients into the dry ingredients and mix together until just combined - it's ok if there are lumps. Stir in chocolate chips. Set aside for 10 minutes.
    • Heat a large griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about ¼ cup of batter on the griddle. Cook for about 1 minute or bubbles start to surface. Flip and cook the other side for about another minute, or until golden brown. Repeat with the remaining batter.
    • Serve warm with butter and maple syrup.

    Notes

    • Do not overmix. You want to have some lumps which helps create fluffy pumpkin pancakes.
    • Let the batter rest for 15 minutes so the flour absorbs the liquid.
    • Use an electric skillet which allows you to make multiple pancakes at a time, but you can use a cast iron skillet as well.
    • Wait until bubbles pop and form holes that stay open on the surface of the batter before flipping the pancakes.
    • Heat oven to 200°F and place pancakes on a baking sheet to keep warm wan cooking additional pancakes.

    Nutrition

    Serving: 1pancake | Calories: 214kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 44mg | Sodium: 246mg | Potassium: 85mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2400IU | Vitamin C: 1.7mg | Calcium: 80mg | Iron: 0.5mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
    « Salted Caramel Martini
    Chocolate Pumpkin Cups »
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    Comments

    1. Chris says

      October 27, 2018 at 11:03 am

      5 stars
      Pumpkin pancakes are awesome this time of year!

      Reply
    2. Chibuike Okeke says

      October 29, 2018 at 9:15 am

      Wow....This will be very tasty and delicious...

      Reply
    3. Susie Lindau says

      October 29, 2018 at 10:52 am

      I'm definitely trying your recipe and Flipped it for future use! Love me some pumpkin.

      Reply
    4. Heather @ A Life In Labor says

      October 29, 2018 at 11:03 am

      These look Heavenly! I can’t wait to make them for my family!

      Reply
    5. Ashlee Stuart says

      October 29, 2018 at 12:28 pm

      These look delicious! I'm going to have to try it out. Pumpking and chocolate are an amazing combination!

      Reply
    6. EmDeL says

      November 13, 2018 at 5:39 pm

      5 stars
      Alright. Made these with maybe a *little* creative liberty on the amount of chocolate chips. And holy cow, these were great. Not only did this make a ton of pancakes, but they were super easy, tons of flavor, and (BONUS) fantastic just being reheated in the microwave for 30 seconds. I usually cover my pancakes in syrup and butter, but I straight up just reheated these and ate them with my hands.

      10/10 will make again.

      Reply
      • Ryan says

        November 14, 2018 at 9:37 am

        So glad you liked it!

        Reply

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    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

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