Fluffy, warm, and perfectly spiced, pumpkin chocolate chip pancakes bring together the cozy flavors of fall in each bite. These pancakes are made with real pumpkin puree and fall spices, creating a rich, aromatic base complemented by melty chocolate chips. Perfect for breakfast or brunch, they’re the perfect dish that’s as easy to make as they are to enjoy.

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.
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 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.
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Why You Will Love These Pancakes
- Works for leftovers - The great thing about these pancakes, is you can freeze and then reheat when ready for a quick and easy breakfast.
- Simple to make - With simple ingredients and quick preparation, they’re an easy meal for breakfast or brunch.
- Great for kids - The chocolate and pumpkin combo is a hit with kids.
Ingredient Notes
- All-purpose flour - This provides structure, keeping the pancakes light yet fluffy. Sift the flour to avoid clumps and ensure an even texture.
- Baking powder and baking soda - These leavening agents work together to create a light, fluffy pancake with a bit of lift. The baking soda also helps balance the acidity of the pumpkin.
- Pumpkin pie spice and cinnamon - Using both adds depth, with the spice mix providing a warm blend and the extra cinnamon enhancing sweetness.
- Salt - Just a pinch enhances the flavors, bringing out the sweetness and spices.
- Milk - Adds moisture and keeps the batter smooth.
- Pumpkin - Adds moisture, flavor, and color to the pancakes. Make sure it’s pure pumpkin puree, not pie filling, for the best taste and consistency.
- Eggs - They provide structure and help bind the batter, adding a touch of richness. Use room temperature eggs for a smoother batter.
- Maple syrup - Adds natural sweetness and a hint of caramel flavor that complements the pumpkin and spices. Adjust the amount to your taste.
- Butter - Browning the butter adds a nutty richness that enhances the overall flavor of the pancakes. Let it cool slightly before adding, so it doesn’t cook the eggs in the batter.
- Vanilla extract - Brings a warm, comforting aroma that rounds out the spices and chocolate.
- Chocolate - Semi-sweet or dark chocolate chips balance the sweetness and give a rich, melty contrast to the warm spices and pumpkin flavor.
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 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.
How to Make Pumpkin Chocolate Chip Pancakes
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: Add butter to small skillet and cook over medium heat until browned, about 3 minutes. Let cool.
Step 2: In a large bowl, mix together the dry ingredients.
Step 3: Whisk together the wet ingredients in a medium bowl.
Step 4: Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the chocolate chips.
Step 5: 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.
Step 6: Flip and cook for another minute before repeating with the remaining batter.
Homemade 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.
Recipe FAQs
Yes, you can! Just roast or steam the pumpkin until soft, then puree until smooth. Make sure to remove excess water, as fresh pumpkin tends to be more watery than canned.
Ensure your baking powder and baking soda are fresh. Additionally, let the batter rest for a few minutes before cooking to activate the leavening agents fully.
It’s best to make the batter fresh, as the baking powder and baking soda will start to lose their effectiveness if the batter sits too long. However, you can prepare the dry ingredients and wet ingredients separately in advance and then combine them just before cooking.
For dairy-free pancakes, use a plant-based milk and replace the browned butter with melted coconut oil or vegan butter. To make them vegan, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and use dairy-free chocolate chips.
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.
How to Know 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.
Pro Tips/Recipe Notes
- Don't Overmix - You don't want to overmix the batter. You want to have some lumps to create fluffy pancakes.
- Rest the Batter - If you have the time, rest the batter for 10 minutes so the flour absorbs the liquid. I do this as I'm warming up the pan.
- Use an Electric Skillet - A large electric skillet allows you to make multiple pancakes at a time, but you can use a cast iron skillet as well.
- Wipe Skillet - By using butter, it will eventually burn so wipe the skillet between pancake batches to keep from having burned pancakes.
- Don't Flip Too Early - Wait until bubbles pop and form holes that stay open on the surface of the batter before flipping the pancakes.
- Keep Pancakes Warm - Heat oven to 200°F and place pancakes on a baking sheet to keep warm when cooking additional pancakes.
Other Recommended Pancake Recipes
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, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Pumpkin Chocolate Chip Pancakes
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
- Don't Overmix - You don't want to overmix the batter. You want to have some lumps to create fluffy pancakes.
- Rest the Batter - If you have the time, rest the batter for 10 minutes so the flour absorbs the liquid. I do this as I'm warming up the pan.
- Use an Electric Skillet - A large electric skillet allows you to make multiple pancakes at a time, but you can use a cast iron skillet as well.
- Wipe Skillet - By using butter, it will eventually burn so wipe the skillet between pancake batches to keep from having burned pancakes.
- Don't Flip Too Early - Wait until bubbles pop and form holes that stay open on the surface of the batter before flipping the pancakes.
- Keep Pancakes Warm - Heat oven to 200°F and place pancakes on a baking sheet to keep warm when cooking additional pancakes.
Chris says
Pumpkin pancakes are awesome this time of year!
Chibuike Okeke says
Wow....This will be very tasty and delicious...
Susie Lindau says
I'm definitely trying your recipe and Flipped it for future use! Love me some pumpkin.
Heather @ A Life In Labor says
These look Heavenly! I can’t wait to make them for my family!
Ashlee Stuart says
These look delicious! I'm going to have to try it out. Pumpking and chocolate are an amazing combination!
EmDeL says
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.
Ryan says
So glad you liked it!