Dessert

Pumpkin Chocolate Chip Pancakes Recipe

ByCharlotte Montgomery October 18, 2025October 18, 2025

Introduction

These pumpkin chocolate chip pancakes are a delicious fall-inspired twist on a breakfast classic. Soft, fluffy, and packed with warm spices and melted chocolate chips, they make a perfect cozy morning treat.

A stack of four thick, golden-brown pancakes with visible small chocolate chips inside each layer sits on a white plate. A small square of light yellow melting butter rests on the top pancake, surrounded by several dark brown chocolate chips. Golden syrup is drizzled over the stack, shining and dripping down the sides, creating a glossy texture. The plate is placed on a white marbled surface with blurred background elements. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon allspice
1 cup semi-sweet chocolate chips
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup pumpkin puree
3 tablespoons canola oil
1 1/2 cups buttermilk

Instructions

Step 1: Heat a griddle to 350º F, or warm a large skillet over medium-high heat.
Step 2: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and chocolate chips.
Step 3: In a separate bowl, mix the brown sugar, egg, vanilla extract, pumpkin puree, and canola oil until well combined.
Step 4: Gradually add the dry ingredients to the wet mixture, then slowly stir in the buttermilk until just combined. Avoid overmixing.
Step 5: Pour batter onto the heated griddle or skillet in your desired pancake size. Cook for 3-4 minutes until tiny bubbles form on the surface, then flip and cook for 2-3 more minutes until golden and cooked through.
Step 6: Serve the pancakes immediately, topped with maple syrup or your favorite pancake toppings.

Tips & Variations

For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
Substitute the canola oil with melted butter for a richer flavor.
Use dark chocolate chips instead of semi-sweet for a deeper chocolate taste.
Add a pinch of nutmeg or cloves for more warm spice notes.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a toaster or microwave until heated through. You can also freeze cooked pancakes for up to 2 months; separate layers with parchment paper and thaw before reheating.

How to Serve

A stack of three thick, golden-brown pancakes with visible chocolate chips inside, topped with a small square of melting butter and several loose chocolate chips scattered on top. The pancakes have a moist, soft texture with some melted chocolate oozing out near the fork that is cutting into the bottom pancake, exposing a gooey chocolate filling. The stack sits on a simple white plate, resting on a colorful patterned cloth, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for the pumpkin puree?

Yes, canned pumpkin puree works perfectly and is convenient for this recipe.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/2 cups of milk. Let it sit for 5 minutes before using.