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Pumpkin Chocolate Chip Pancakes on a white plate with a wedge of pancake cut out.

Pumpkin Chocolate Chip Pancakes

These fluffy pumpkin pancakes are studded with delicious chocolate chips. This is the ultimate fall breakfast!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 12 pancakes
Calories 283kcal


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


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. 


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.


Calories: 283kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 255mg | Potassium: 204mg | Fiber: 2g | Sugar: 18g | Vitamin A: 3535IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg