These Pumpkin Chocolate Chip Pancakes are light, fluffy, and simple to make with either canned or homemade pumpkin puree. Ready in about 30 minutes with only 10 minutes of prep, they make a cozy fall breakfast any day of the week—serve with maple syrup, honey, or fresh fruit.
A gray autumn morning feels brighter with a stack of these pancakes and a hot cup of tea. My daughter calls them “world-worthy,” and once you try them, you’ll see why: warm cinnamon notes, pumpkin richness, and pockets of melty chocolate make every bite irresistible.
Table of Contents
- Why You’ll Love This Recipe
- The Ingredients
- Pancake Variations
- How to Make Pumpkin Puree
- How To Make Pumpkin Chocolate Chip Pancakes
- Tips For Pancakes
- More Fall Recipes To Try
- Pumpkin Chocolate Chip Pancakes Recipe
Why You’ll Love This Recipe
These pancakes are a fall breakfast favorite for good reason:
- Ready in about 30 minutes with only 10 minutes of prep.
- Soft, fluffy texture that holds the pumpkin flavor well.
- Customizable—easily adjust spices, milk, or mix-ins.
- Loaded with semi-sweet chocolate chips that melt into the batter.
- A delicious way to use leftover pumpkin puree during the season.
The Ingredients
The recipe uses classic pancake staples with pumpkin and chocolate chips added for flavor and texture.
Ingredient notes:
- Pumpkin puree: Use canned or homemade pumpkin puree—both work well.
- Milk: Whole milk is recommended for richness; substitute 2% or buttermilk if you prefer. Buttermilk reacts with baking soda to yield extra-fluffy pancakes.
- Cinnamon: Adds warm fall flavor. Swap for pumpkin pie spice for a more pronounced autumn profile.
Pancake Variations
Simple swaps let you turn this base into other favorites:
- No chocolate chips: Omit the chips for classic pumpkin pancakes.
- Banana pancakes: Replace pumpkin puree with 1 cup mashed banana and reduce sugar.
- Apple pancakes: Substitute a cup of shredded apple for the pumpkin puree.
- Whole wheat option: Swap in whole wheat flour for added fiber and a nuttier flavor.
How to Make Pumpkin Puree
Oven method: Cut an unpeeled pumpkin into quarters, scoop out seeds, and roast at 450°F (230°C) about 30 minutes until tender. Scoop the flesh and purée in a blender, adding a little water if needed.
Stovetop method: Cut and peel the pumpkin, remove seeds, and simmer pieces in water until fork-tender. Drain, then blend into a smooth puree, adding water as necessary.
Store homemade puree in the refrigerator up to one week or freeze for several months.
How To Make Pumpkin Chocolate Chip Pancakes
Make these pancakes in five easy steps:
- Whisk flour, sugar, salt, baking powder, baking soda, and cinnamon together in a large bowl.
- In a separate bowl, whisk pumpkin puree, milk, eggs, melted butter, and vanilla.
- Pour the wet ingredients into the dry ingredients and gently mix until no dry flour remains—do not overmix; a few lumps are fine.
- Fold in the chocolate chips evenly.
- Heat a buttered griddle or skillet over medium heat. Drop quarter-cup portions of batter onto the surface and cook 3–4 minutes per side until golden and cooked through.
Hint: Overmixing creates tough pancakes. Mix just until combined.
Tips For Pancakes
- Flip when edges are set and bubbles appear across the top.
- Maintain medium heat. Too hot and pancakes will brown outside while remaining raw inside.
- Use a non-stick griddle or skillet. Add butter for the first batch—after that, the pan should be slick enough to continue cooking without more fat.
- Leave space between pancakes on the griddle so you can flip them easily.
For another chocolate-chip treat, try Chocolate Cupcakes with Chocolate Frosting.
More Fall Recipes To Try
Explore additional seasonal recipes, from comforting stews to baked desserts—perfect for chilly days and family gatherings.
-
Lentil Stew
-
African Chicken Peanut Stew
-
Homemade Buttermilk Biscuits
-
Old Fashioned Fresh Apple Cake
If you make these pancakes, tag your photo on Instagram @preciouscore or use the hashtag #preciouscore—I love seeing your creations.
If you make this recipe, please leave a star rating below. Your feedback helps others find the recipe and I love hearing from you—thank you!
Pumpkin Chocolate Chip Pancakes
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Ingredients
- 2 cups all-purpose flour
- 3 Tablespoons sugar
- 1 teaspoon salt
- 1 Tablespoon cinnamon powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 cup pumpkin puree (canned or homemade)
- 1 ¼ cups whole milk
- 2 large eggs
- 2 Tablespoons melted butter
- 2 teaspoons vanilla extract
- ¾ cup semi-sweet chocolate chips
For cooking
- 2 Tablespoons butter (room temperature)
Instructions
- Mix dry ingredients. Whisk together flour, sugar, salt, baking powder, baking soda, and cinnamon in a large bowl.
- Mix wet ingredients. In another bowl, whisk pumpkin puree, milk, eggs, melted butter, and vanilla.
- Combine. Add wet ingredients to the dry and whisk until just combined—stop when there is no visible dry flour.
- Fold in chips. Gently fold in the chocolate chips.
- Cook. Heat a griddle or large skillet over medium heat. Add a tablespoon of butter and, once foamy, drop quarter-cup portions of batter onto the surface. Cook 3–4 minutes per side until bubbles form and the pancakes are golden and cooked through.
Notes
Pumpkin puree: Canned or homemade both work.
Milk: Try evaporated milk or buttermilk for different flavor and texture.
Spices: Add pumpkin spice, nutmeg, or cloves to suit your taste.
Storage: Refrigerate pancakes in an airtight container up to 3 days; freeze layered with parchment up to 3 months.
Equipment: A large griddle cooks multiple pancakes at once—use a large skillet if you prefer smaller batches.