There’s something magical about that first cool morning of fall—the way the air smells just a bit like leaves and cinnamon, the way sweaters start creeping out of closets, and yes, the sudden craving for all things pumpkin. That’s why these Pumpkin Chocolate Chip Pancakes are an absolute must in my kitchen come September. They’re warm, fluffy, spiced just right, and kissed with melty chocolate chips. Honestly? They taste like fall on a fork.

Whether you’re looking for a cosy weekend brunch idea, a special breakfast for the kids, or just want to jazz up your weekday routine, this is one fall breakfast recipe you’ll come back to again and again. Quick to whip up, pantry-friendly, and perfect for those crisp autumn mornings when you need a little extra comfort (and caffeine), these pancakes have become one of my go-tos over the years.

Why You’ll Love These Pumpkin Chocolate Chip Pancakes

They’re incredibly fluffy pancakes with just the right touch of pumpkin spice.

They take 20 minutes start to finish. That’s less time than scrolling your phone in bed!
They freeze well, so double-batch it up, friend.
And chocolate. Always chocolate.

Ingredients You’ll Need

For the Pancakes:

2 cups (250 g) all-purpose flour
1 tsp pumpkin spice
1 ¾ tbsp (22 g) baking powder
Pinch of salt
¼ cup (50 g) sugar
2 large eggs
1 tbsp (15 ml) vanilla extract
1 cup (240 g) pumpkin puree
½ cup (120 ml) oil or melted butter
1 ½ cups (360 ml) milk
1 cup (170 g) semi-sweet chocolate chips

Optional Cream Topping:

½ cup (120 ml) whipped cream
3 tbsp (45 g) cream cheese
¼ cup (30 g) confectioners’ sugar

How to Make Pumpkin Chocolate Chip Pancakes

In a blender (or cake mixer), combine eggs, vanilla, pumpkin puree, oil or butter, and milk. Blend until smooth.

In a large bowl, sift together the flour, pumpkin spice, baking powder, salt, and sugar.
Pour the blended wet ingredients into the dry and mix until just combined—don’t overdo it! You want light and airy, not dense.

Gently fold in the chocolate chips. Cover the bowl with a towel and let the batter rest for 5 minutes.
Heat a non-stick pan or griddle over medium heat. Lightly coat with cooking spray.
Without stirring the batter, scoop about ½ cup for each pancake onto the pan. Cook until bubbles appear, then flip and cook another 1–2 minutes until golden.

Repeat until all the batter is used. No pancake pressing allowed—keep ’em fluffy!

Optional Topping: Beat the whipped cream, cream cheese, and confectioners’ sugar until soft peaks form. Dollop on top of warm pancakes for an indulgent treat.

Tips for Fluffy Pancakes Every Time

Don’t overmix. Once the wet meets the dry, stir just until combined. Lumps are okay—they’re not the enemy here.

Let it rest. Giving the batter a 5-minute nap helps the flour hydrate and the pancakes rise better.
No pressing! Flattening pancakes on the griddle is a crime against fluffiness. Just let them be.
Use pumpkin puree, not pie filling. The latter is pre-sweetened and spiced, which can throw off the flavour.

A Fall Favourite in My House

These pancakes became a staple the year my youngest insisted that every Saturday breakfast needed to “smell like Halloween.” I whipped these up on a whim, and now they’re a non-negotiable part of our fall weekends. There’s just something about that combination of pumpkin spice and chocolate chips that makes my kitchen feel like a warm hug.

I’ve even made them mini-style for brunch buffets or frozen leftovers between sheets of parchment to pop in the toaster on busy school mornings. They’re versatile, cosy, and feel just a little special—exactly how fall should taste.

What to Serve With Pumpkin Chocolate Chip Pancakes

You could go the classic route with just maple syrup, and honestly, they’re amazing that way. But if you’re feeling a little extra, that cream cheese topping is pure magic. Add a sprinkle of cinnamon on top, or even a drizzle of warm caramel if you’re leaning into indulgence.

Pair them with a warm chai latte or spiced apple cider, and maybe a side of crispy bacon or scrambled eggs to balance all that sweetness. These pancakes play well with both cosy and classic breakfast sides.

How to Store and Reheat Leftovers

Got extras? Lucky you! Let the pancakes cool completely before storing. Then:

Fridge: Stack with parchment between them and store in an airtight container for up to 4 days.

Freezer: Freeze individually or in stacks with parchment, then store in a freezer bag for up to 2 months.

To reheat: Just pop them in the toaster or microwave (covered with a damp paper towel) until warm. The toaster gives them a bit of crisp on the edges, which I personally love.

FAQs About Pumpkin Chocolate Chip Pancakes

Can I substitute the milk?

Absolutely! Almond, oat, or soy milk works great if you’re dairy-free.

Do I have to use chocolate chips?

Nope! Try chopped pecans, dried cranberries, or even white chocolate chips.

Can I make these ahead of time?

Yes! They reheat beautifully, especially if you freeze and toast them later.

Can I turn these into pumpkin spice pancakes without chocolate?

Totally. Just skip the chips and maybe add a bit more spice for a richer pumpkin flavour.

Fall in Love with Pumpkin Chocolate Chip Pancakes

There’s no denying that Pumpkin Chocolate Chip Pancakes are the ultimate comfort food for autumn mornings. They check all the boxes: quick, cosy, fluffy, and full of flavour. Whether you’re whipping up a batch for sleepy kids or savouring a slow solo brunch, these pancakes will bring warmth to your table and smiles all around.

So grab that can of pumpkin and let’s make fall breakfast magic. Your kitchen’s about to smell amazing.

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Pumpkin Chocolate Chip Pancakes

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Author: Amanda Hartwellen
Total Time: 25minutes
Yield: 10–12 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

These Fluffy Pumpkin Chocolate Chip Pancakes are the ultimate fall breakfast treat. Light, tender, and spiced just right, they’re packed with pumpkin purée and dotted with melty chocolate chips. Whether for weekend brunch or a cozy weekday morning, this easy recipe brings warm autumn flavors to your table in under 30 minutes.

Ingredients

Scale

For the Pancakes:

2 cups (250 g) all-purpose flour
1 tsp pumpkin spice
1¾ tbsp (22 g) baking powder
Pinch of salt
¼ cup (50 g) sugar
2 large eggs
1 tbsp (15 ml) vanilla extract
1 cup (240 g) pumpkin purée
½ cup (120 ml) oil or melted butter

1½ cups (360 ml) milk
1 cup (170 g) semi-sweet chocolate chips

Optional Cream Topping:

½ cup (120 ml) whipped cream
3 tbsp (45 g) cream cheese
¼ cup (30 g) confectioners’ sugar

Cook Mode Prevent your screen from going dark

Instructions

In a blender or mixing bowl, combine eggs, vanilla, pumpkin purée, oil or butter, and milk. Blend or whisk until smooth.
In a large bowl, sift together flour, pumpkin spice, baking powder, salt, and sugar.
Pour wet mixture into dry ingredients and stir until just combined. Do not overmix.

Fold in chocolate chips. Let the batter rest for 5 minutes.
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray.
Scoop about ½ cup of batter per pancake onto the pan. Cook until bubbles form, then flip and cook another 1–2 minutes until golden.

Repeat until all batter is used.

Optional Topping:
Beat whipped cream, cream cheese, and confectioners’ sugar until soft peaks form. Add a dollop to each serving.

Notes

Use pumpkin purée, not pumpkin pie filling.

Don’t flatten pancakes—this preserves their fluffiness.

Resting the batter improves texture.

Freeze extras for busy mornings—just toast to reheat.

Substitute chocolate chips with pecans, cranberries, or white chocolate.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Fluffy Pumpkin Chocolate Chip Pancakes: Your New Favorite Fall Breakfast Recipe