These pumpkin chocolate chip pancakes are light and fluffy with the perfection ratio of pumpkin puree, fall spices and chocolate chips! The melty chocolate chips taste so delicious with the moist pumpkin pancakes.

I think it’s safe to say I’m a big fan of the pumpkin chocolate chip combination. I mean, who isn’t?! There is something so indulgent and warm combining those two delicious flavors. If you’re the same, be sure to check out my pumpkin chocolate chip coffee cake, pumpkin chocolate chip cookies, and pumpkin chocolate chip bread! And while you’re baking all the pumpkin chocolate chip goodness, I’ll be over here coming up with another delicious way to combine pumpkin and chocolate chips!

A stack of Pumpkin Chocolate Chip Pancakes on a white plate.

Why This Recipe Works

  • Light and fluffy pancakes. There are many a pumpkin pancake I’ve made that take forever to cook because they are so dense and come out underdone and flat. Not these! This pumpkin chocolate chip pancakes recipe is honestly the best because it’s built with a delicious buttermilk pancake recipe base with the added pumpkin puree and pumpkin/fall spices. Thanks to the buttermilk + baking soda combination and the beaten egg whites, these pancakes are light and fluffy — exactly as they should be!
  • Delicious flavor. As you read above, there clearly isn’t anything better than pumpkin and chocolate chips in my opinion. However, if that doesn’t sell you on this recipe, then I hope the spices, pumpkin and melted butter do! The ratio of spices and the pumpkin puree really does create the perfect amount of fall breakfast goodness to your plate. And the melted butter creates an evenly dispersed buttery flavor in every bite!

Ingredients

Ingredients used to make Pumpkin Chocolate Chip Pancakes on a white background.
  • Buttermilk: Using the buttermilk is important because the acid in it reacts with the baking soda, giving us a much fluffier pancake.
  • Pumpkin Puree: This is different than pumpkin pie filling. I use the pumpkin puree because then we can control the types of spices and the quantity of them to get the right flavor.
  • Butter: Using melted butter helps with the texture and flavor. The melted butter weaves through the batter and enhances the buttery flavor in the pancakes.
  • Brown Sugar: By using brown sugar over granulated sugar we get a better flavor because of the molasses in the sugar.
  • Spices: Our combination of cinnamon, cloves, ginger and nutmeg, we get the complete combination of fall spices that really hit home that warmth of flavor!

Step-by-Step Instructions

  1. Whisk the dry ingredients (minus the brown sugar) together in a large bowl. Set aside.
  1. Combine the remaining ingredients (the wet ingredients) in a medium-sized bowl and stir until combined.  
  1. Add the wet ingredients to the dry ingredients. Mix just a few times so the mixture is only partially combined. Don’t over mix. 
  1. In a small bowl, whip the egg whites until frothy. Add the brown sugar and whip until soft peaks form. 
  2. Fold the egg whites into the pumpkin chocolate chip pancake batter, just a few strokes.
  1. Then add the chocolate chips and fold a few time combined. It’s OK if there are pockets of egg whites. You don’t want to over mix the batter and it doesn’t need to be completely/fully mixed.
  1. Heat a griddle to 300-350°F. Using a 1/3-1/2 cup measuring cup, scoop the batter onto the greased griddle. Cook until the bottom is golden brown. Flip. And cook the other side until golden brown. 
  2. Serve plain or with maple butter, syrup, or with a dusting of powdered sugar. 
Syrup being poured over a stack of Pumpkin Chocolate Chip Pancakes on a white plate.

Recipe Tips

When mixing the wet ingredients with the dry, be sure to not over mix the batter. As long as the dry ingredients were fully whisked together and the wet ingredients were fully combined, we can get away with not completely mixing our batter. In fact, that’s the desired method. Over mixing pancake batter can cause the pancakes to be flat.

Don’t be afraid of pockets of dry ingredients or pockets of egg whites that aren’t completely mixed into the batter. Trust me on this. 🙂

Top the pancakes with the maple butter recipe included in the recipe card, cinnamon butter pecan syrup, and whipped cream.

FAQs

What does buttermilk do in pancakes?

The acid in the buttermilk reacts with the baking soda which helps give an extra lift to the pancakes. Basically buttermilk is the secret ingredient to not just deliciously flavored pancakes but also to nice and fluffy pancakes!

What is the best buttermilk substitute?

I highly recommend using a buttermilk substitute that accounts for the acid in the milk. Meaning, don’t just use normal milk. You can make homemade buttermilk with a ratio of milk and vinegar/lemon juice. It’s 1 tablespoon of vinegar or lemon juice to 1 cup milk.

How do I make fluffy pumpkin pancakes?

The buttermilk + baking soda and the whipped egg whites will really help bring more lift and rise to the pancakes. This is really important since pumpkin puree can make pancakes a bit heavy.

Pumpkin Chocolate Chip Pancakes with a slice cut out of the pancakes.

More Fall Recipes

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Pumpkin Chocolate Chip Pancakes on a white plate with a wedge of pancake cut out.
Print Review
5 from 3 votes

Pumpkin Chocolate Chip Pancakes

These fluffy pumpkin pancakes are studded with delicious chocolate chips. This is the ultimate fall breakfast!
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 12 pancakes

Ingredients
 

Pumpkin Chocolate Chip Pancakes

  • 2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3 tablespoons light brown sugar - packed
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup pumpkin puree
  • 1 1/2 cups buttermilk
  • 4 tablespoon unsalted butter - melted
  • 2 eggs - separated
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips - I prefer semi-sweet

Maple Butter

  • 4 tablespoons butter - at room temperature, can use salted or unsalted
  • 3 tablespoons maple syrup

Instructions
 

Pumpkin Chocolate Chip Pancakes

  • In a large bowl whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves. Set aside.
  • In a separate bowl combine pumpkin puree, buttermilk, melted butter, and egg yolks and vanilla and stir until combined. 
  • Add the wet ingredients to the dry ingredients. Mix for just a few strokes so that the mixture is only partially combined. Don’t overmix. 
  • In a small bowl whip the egg whites until frothy. Add the brown sugar and whip until soft peaks form. 
  • Fold the egg whites into the batter, just a few strokes. Then add the chocolate chips and fold until combined.
  • Heat a griddle to 300-350°F, using a 1/3-1/2 cup measuring cup, scoop the batter onto the griddle. Cook until the bottom is golden brown. Flip. And cook the other side until golden brown. 
  • Serve plain or with maple butter, syrup, or with a dusting of powdered sugar.  

Maple Butter

  • Mix the softened butter and maple syrup until smooth and creamy. 

Notes

When mixing the wet ingredients with the dry, be sure to not over mix the batter. As long as the dry ingredients were fully whisked together and the wet ingredients were fully combined, we can get away with not completely mixing our batter. In fact, that’s the desired method. Over mixing pancake batter can cause the pancakes to be flat.
Don’t be afraid of pockets of dry ingredients or pockets of egg whites that aren’t completely mixed into the batter. Trust me on this. 🙂
Top the pancakes with the maple butter recipe included in the recipe card, cinnamon butter pecan syrup, and whipped cream.
Makes 12 pancakes if using a 1/3 cup to portion out the batter.

Nutrition

Calories: 283kcal (14%)Carbohydrates: 36g (12%)Protein: 5g (10%)Fat: 13g (20%)Saturated Fat: 8g (40%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 53mg (18%)Sodium: 255mg (11%)Potassium: 204mg (6%)Fiber: 2g (8%)Sugar: 18g (20%)Vitamin A: 3535IU (71%)Vitamin C: 1mg (1%)Calcium: 107mg (11%)Iron: 2mg (11%)
Course: Breakfast
Cuisine: American
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