Fluffy Pumpkin Pancakes – Simple Recipe with Chocolate Chips

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These fluffy pumpkin 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!

fluffy pumpkin chocolate chip pancakes on a blue plate with butter and maple syrup. #pumpkin #pancakes

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!

pumpkin pancake ingredients Flour, pumpkin puree, water, egg, chocolate chips, salt, bpumpkin pie spice, baking powder, brown sugar or maple syrup, oil
  • 2 cups flour. You can use whole wheat or all purpose!
  • 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!

How to Make Fluffy Pumpkin Pancakes

You’ll only need one medium sized mixing bowl, a whisk, measuring spoons and cups and a griddle to make this easy recipe.

Gather your ingredients… 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.)

mixed pumpkin pancake batter in bowl with empty measuring cups, and a small pumpkin

Use a rubber spatula, or whisk, to stir the wet ingredients into the dry ingredients just till combined. Don’t overmix the batter! A few lumps are perfectly fine and will result in lighter pancakes.

Heat a skillet to medium low, and butter it generously.

batter scooped out onto hot griddle cooking

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.

cooking on griddle with small holes around edges showing small holes. This means it's ready to flip

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!

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fluffy pumpkin pancakes with chocolate chips with a pumpkin and text

Pumpkin Pancakes Recipe Card

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fluffy pumpkin chocolate chip pancakes on a blue plate with butter and maple syrup. #pumpkin #pancakes

Fluffy Pumpkin Pancakes

A super quick and easy recipe for buttery fluffy pumpkin pancakes with chocolate chips!
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Course: From Scratch Recipes
Cuisine: American
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 6 minutes
Servings: 8
Calories: 353kcal
Author: Juliea Huffaker

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

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