Pumpkin (Chocolate Chip) Pancakes

When I heard that there was such a thing as pumpkin pancakes, I decided I really wanted to make them because they sounded really good! I like all kinds of different pumpkin spice things, so I was pretty sure I would like these.

When my mom makes pumpkin muffins, she adds chocolate chips to them, so even though the recipe didn’t call for it, we added chocolate chips to some of our pancakes. They were good without the chocolate chips, but I liked them better with the chocolate.

These pancakes were just as good as I hoped they’d be, and I think you will like them too!

To make the pancakes, first mix together the dry ingredients with a whisk.


Then whisk together the milk, pumpkin, eggs, and oil.


Pour the wet ingredients into the dry ingredients.


Gently mix together. My mom says there should still be a few lumps.


Heat your griddle or frying pan over medium heat. When it’s ready, a water drop will sizzle.Ā  If your pan isn’t nonstick, you’ll probably need to grease it before you cook your pancakes.

Using 1/4 cup measuring cup, scoop the batter and drop it onto the griddle.


When the pancakes are bubbly on top, flip them over and cook until they’re browned on the underside (it takes about 2 minutes on each side.)

I’d never flipped pancakes before, so it was a little hard at first.


If you want to add chocolate chips, you can stir them into the batter, or you can sprinkle them on top of the pancakes before you flip them.


When your pancakes are done, eat them with butter and syrup.

Pumpkin Chocolate Chip Pancakes

Printable Recipe

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 3/4 cup milk
1 cup canned pumpkin
2 large eggs
2 tablespoons oil
1/2-3/4 cup mini chocolate chips, optional

In a bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, mix together the milk, canned pumpkin, eggs, and oil. Pour the wet ingredients into the dry ingredients. Mix until there are only a few lumps in the mixture. Using a 1/4 cup measuring cup, pour onto a hot griddle. Flip when the bottoms are browned and the tops are bubbly, about two minutes.Ā  Cook two minutes more, or until underside of pancake is browned.

Recipe is originally from Sunset’s Breads cookbook.


  1. These look delicious, Lisey! What a nice treat for a rainy winter morning. Glad you’re back to writing on your blog.

  2. These look so tasty! I always enjoy your blog.

  3. Lisey,

    These look great. I can’t wait to try them. You will get the hang of flipping pancakes. It just takes a while. My 12 year old son keeps trying (but he’s been having accidents where the pancakes slide off the edge of the pan.) I love your blog!

  4. Wow Lisey! These look and sound so good. I think my daughters Ashley (10) and Caitlin (8) will love making these with me. And their little brothers Ethan (3) and Sean (2) will love eating them šŸ™‚

    I love just about everything I’ve ever eaten that has pumpkin in it. Thanks for the new recipe to add to my collection of pumpkin recipes.

    Oh, and well done working on a new skill flipping pancakes. It’s fun as that skill grows until someday you can flip over a pancake by tossing it in the air. The first time I did it successfully (lots of not-so-successful flips first) I had such a rush of joy. Have fun with it and don’t worry about maiking a mess. Pancakes taste great even when they don’t look pretty šŸ™‚

  5. EngineerMom says:


    Love the recipe! I have a pie pumpkin to cook, and both my kids (and husband!) love pancakes, so I think I might try this one this weekend.

    I love seeing that you’re gaining new cooking skills! Cooking and baking can be a great way to express your creativity and bless others, it’s wonderful to see you gaining the knowledge!

    If you’re ever looking for some fun ways to find new recipes, check out Alton Brown’s Good Eats. There are many episodes available on YouTube, and you might be able to find the DVDs at your local library. He has a great sense of humor, and explains the science behind cooking and baking (so maybe you could use your baking as part of your science curriculum šŸ˜‰ ).

    ~ Liz

  6. I’ve had a can of pumpkin sitting in my pantry for a while. Now I know what to do with it. šŸ™‚

  7. Hello, these pancakes look delicious and I very much want to try them.
    In Australia we don’t have canned pumpkin , so, I guess I could use cooked pumpkin instead. My question is : Is there another ingredient in the can I should know about? I would appreciate if you could let me know as I’m quite eager to make the pancakes. I have tried many of the recipes you post and though my results don’t turn out as picture perfect as yours they still taste pretty amazing.Thank you , Dimi šŸ™‚

    • The canned pumpkin here in the States (like the kind Lisey would have used!) is just cooked and pureed pumpkin! Yum!! Hope that helps, Dimi šŸ™‚
      And I can attest to just how yummy these pumpkin pancakes are! I made them for dinner the other night, inspired by this post … they were delicious! Very rich (I made them with the chocolate chips), and I found that butter and syrup was a little too much. Even My Good Man, not usually a big pumpkin fan, enjoyed these. Definitely on my list to make again.
      Thanks Lisey!!

  8. I am a big fan of anything pumpkin so these are a must try for our house. My son Ethan (5 yrs) is a big pancake fan and loves to help me in the kitchen. I think he’ll enjoy these! Thanks for sharing the recipe. Love your blog!

  9. Yum! You’ve inspired me—esp since our Aldi had pumpkin for 99 cents last night! šŸ™‚

  10. I just made these for dinner with some pumpkin I found in the back of my pantry. So yummy! My family loved them. I will be making these again.

    Also don’t feel bad about flipping pancakes. I have been cooking for a long time and I am still not very good at it. It takes a certain nack.

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