Dessert

Pumpkin Pancakes with Chocolate Chips and Warm Spices Recipe

ByClara Bennett August 19, 2026August 19, 2026

Introduction

These pumpkin pancakes are a delightful way to enjoy the flavors of fall any time of year. Soft, fluffy, and full of warm spices, they make a perfect breakfast or brunch treat. Add chocolate chips for an extra touch of indulgence!

A stack of seven golden-brown pancakes with a soft texture is placed on a white plate. Three square pats of melting pale yellow butter sit on top and around the pancakes. Dark, glossy syrup is poured all over, pooling slightly on the white plate, giving a shiny, sticky look. Scattered throughout and on top of the pancakes are whole pecan nuts, deep brown with a slightly oily shine. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon store-bought or homemade pumpkin pie spice*
1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
1/3 cup (67g) packed light or dark brown sugar
1 large egg
3 Tablespoons (45ml) canola or vegetable oil
1 and 1/2 cups (360ml) whole milk*
Optional: 1 cup (180g) semi-sweet chocolate chips
Butter or nonstick spray, for cooking

Instructions

Step 1: In a large bowl, preferably with a pour spout, whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set aside.
Step 2: Add the pumpkin, brown sugar, egg, oil, and whole milk to a blender and blend on high for 45 seconds until combined and smooth. Alternatively, whisk by hand or use a hand mixer.
Step 3: Pour the wet ingredients into the dry ingredients and whisk gently to combine. Ensure there are no dry patches of flour at the bottom. The batter will be thick and a few lumps are fine. Fold in the chocolate chips, if using.
Step 4: Heat a griddle or large flat skillet over medium heat. If using an electric griddle, preheat to 375°F (190°C). Coat with butter or nonstick cooking spray. Pour a heaping 1/4 cup of batter onto the griddle. Cook until edges look set and holes appear on the surface, about 2–3 minutes. Flip and cook the other side until done, about 1–2 minutes more. Repeat, adding more butter or spray as needed.
Step 5: Keep cooked pancakes warm in a preheated 200°F (93°C) oven until all are ready. Serve immediately with your favorite toppings like butter and pure maple syrup.

Tips & Variations

Use a blender for a smoother batter, especially with fresh pumpkin puree, but whisking by hand works well too.
Substitute whole milk with a plant-based milk for a dairy-free option.
Add chopped pecans or walnuts for extra crunch.
Try serving with a maple pecan topping for added flavor.

Storage

Store leftover pancakes covered in the refrigerator for up to 5 days. Reheat gently in a toaster, microwave, or skillet until warmed through. Avoid overheating to keep them soft and tender.

How to Serve

A stack of five thick, golden-brown pancakes sits in the center of a white plate with big orange polka dots. Each pancake has a slightly uneven edge and visible dark chocolate chips inside, giving a rich texture. Dark amber syrup is generously poured slowly over the top pancake, dripping down the sides, creating shiny, sticky streaks. The plate rests on a soft white and beige checkered cloth on a white marbled surface, with a blurred glass of orange juice and a skillet in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree instead of fresh pumpkin?

Yes, canned pumpkin puree works perfectly and saves time. Use it in equal amounts as fresh pumpkin.

How do I prevent my pancakes from sticking to the pan?

Make sure your griddle or skillet is well heated before adding batter and use a generous amount of butter or nonstick spray. Reapply as needed between batches.