Fluffy Pumpkin Chocolate Chip Pancakes

These fluffy pumpkin chocolate chip pancakes whip up in under 15 minutes, making them perfect for busy weekday mornings! With a fluffy texture, warm fall spices, and chocolate chips, they’re a guaranteed hit with kids and adults!

This recipe is an annual tradition around here, along with Sourdough pumpkin bread and candied yams! It yields about 8 large pancakes, but you can double it for a crowd…

Fluffy pumpkin pancakes are a simple way to enjoy the fall season, get more veggies in, and make a delicious breakfast… Or treat anytime of day! They’re economical, and everyone loves them too!

Pantry Staple Ingredients

One great thing about these pumpkin pancakes, is they’re made with ingredients that are easy to keep on hand…

I have to hide the chocolate chips in the deep freezer so my husband doesn’t eat them all…. And I love keeping canned or frozen pumpkin puree on hand all year!

• Flour – You can use whole wheat or all purpose!
• A bit of brown sugar, or maple syrup for a little sweetness.
• Pumpkin pie spice for the perfect flavor… (or just use cinnamon if you don’t have pumpkin pie spice;)
• Pumpkin puree of course
• Semi sweet mini chocolate chips. (If you prefer milk chocolate chips you can use those instead.)
• Toppings – These delicious pumpkin chocolate chip pancakes are so good all you really need is a bit of butter on top! But of course they’re great with Maple Syrup or Carmel Sauce too!

How to Make Fluffy Pumpkin Pancakes

You’ll be so happy to know this is a one-bowl wonder! All you’ll need is one medium-sized mixing bowl, a whisk, your measuring tools, and a griddle.

First, let’s gather our ingredients. Go ahead and add all of your dry ingredients into your mixing bowl: the flour, salt, baking powder, pumpkin pie spice, brown sugar, and chocolate chips. Give it a good whisk until everything is perfectly combined.

Now, just use a spoon to make a little well in the middle of that mixture, and pour in all your wet ingredients: the egg, oil, pumpkin puree, water, and maple syrup (if you’re using it!).

Now, grab that whisk or spatula and give everything a gentle stir just until it’s combined. This is a very important tip: don’t overmix! A few lumps are perfectly fine—in fact, they’re the secret to getting the lightest, fluffiest pancakes you’ve ever had.

While you’re waiting for that batter to be ready, heat a skillet to medium-low heat and butter it generously.

Now for the fun part! Scoop out about 1/4 cup of that pumpkin pancake batter and pour it onto your griddle. Give them a little room to breathe—make sure to leave about 1.5 to 2 inches between each one so they have plenty of room to expand as they cook.

Keep an eye on them! Let them cook for about 2-3 minutes, and once you see little holes developing on the sides, they’re ready to flip!

Go ahead and flip your pancakes, and continue to cook on the other side for about 2 minutes, or until they’re cooked all the way through.

Here’s a little secret for a seriously delicious breakfast: while the pancakes are cooking on the second side, add a pat of softened butter to the tops and let it melt right into them!

Once they’re done, carefully remove them from the griddle and onto plates. Serve them up warm with your favorite toppings like maple syrup, whipped cream, or caramel sauce—or enjoy them all on their own!

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Fluffy Pumpkin Chocolate Chip Pancakes

These Pumpkin Chocolate Chip Pancakes are an easy, one-bowl recipe that delivers the softest, fluffiest pancakes! Packed with warm pumpkin spice and sweet chocolate chips, they're the perfect, cozy breakfast for a crisp fall morning.

5 from 2 votes

Print Pin Rate

Course: Breakfast, Brunch, Dessert

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 6 minutes minutes

Servings: 8

Calories: 353kcal

Author: Juliea Huffaker

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Ingredients

• 2 cups flour. You can use whole wheat or all purpose for alternatives!
• 1 egg
• 2 tablespoons avocado oil or melted coconut oil
• 1/4 teaspoon salt
• 2 tablespoons brown sugar or maple syrup.
• 1 teaspoon pumpkin pie spice or just use cinnamon if you don’t have pumpkin pie spice;
• 1/2 cup pumpkin puree
• 1 1/4 cup water
• *Optional – 1/2 cup semi sweet chocolate chips. If you prefer milk chocolate chips you can use those instead.
• *Optional Toppings – Butter!! Maple Syrup or Carmel Sauce!

Instructions

• Add the dry ingredients to a mixing bowl, and whisk together till well combined: Flour, salt, baking powder, pumpkin pie spice, brown sugar, chocolate chips.
• Make a well in the middle of your flour mixture, and add the wet ingredients: egg, oil, pumpkin puree, water, (and maple syrup, if using.)
• Use a rubber spatula, or whisk, to stir the wet ingredients into the dry ingredients just till combined, and not lumpy.
• Heat a skillet to medium low, and butter it generously.
• Scoop 1/4 cup of pumpkin pancake batter onto preheated griddle, leaving 1.5-2 inches between them for room to expand as they cook.
• Cook for 2-3 minutes till you see small holes develop on the sides of the pancakes.
• Flip pancakes, and continue to cook on the other side for 2 minutes or till cooked through.
• While pancakes are cooking on the second side, spread softened butter over the tops and let it melt into the pancakes.
• Remove pancakes from the griddle to plates.
• Serve pumpkin pancakes warm with maple syrup, whipped cream, caramel sauce or all on their own!

Notes

If you want to make your pancakes even healthier, you can use whole wheat flour instead of all-purpose flour.

Don't overmix the batter. Once the wet and dry ingredients are combined, just stir until there are no lumps. Overmixing can make your pancakes tough.

Cook the pancakes over medium-low heat. This will allow them to cook slowly and evenly.

Use a nonstick skillet. This will make it easier to flip your pancakes without them breaking.

Preheat your skillet. This will help your pancakes cook evenly and prevent them from sticking to the pan.

You can freeze leftover pancakes for up to 3 months. Simply place them in an airtight container and freeze them. Reheat them gently in the microwave or toaster oven.

Nutrition

Serving: 1g | Calories: 353kcal | Carbohydrates: 58g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 110mg | Fiber: 5g | Sugar: 15g