These fluffy Pumpkin Chocolate Chip Pancakes are filled with pumpkin puree, pumpkin pie spices, and plenty of chocolate chips. Tall and thick, these make a perfect fall breakfast or brunch.

Pancakes are a thing of glory.

They’re carb-loaded-stick-to-your-ribs soft and fluffy circles of pure goodness. That description totally fits a cinnamon roll too, doesn’t it? 🙂

Now, I don’t eat pancakes all that often. Not because I don’t adore them, but because I am a cereal junkie and love a bowl of cold cereal with my hot coffee. But when I do eat pancakes, I go all out.

Go big or go home, right? And when it tastes like pumpkin pie, well, a pretty big stack is acceptable. Or, even better, a mini muffin stack that can be taken one the go!

(Don’t worry–I didn’t actually eat that entire stack. I ate more like half that so that I would have leftovers for the next morning).

What I Love About These Fluffy Pancakes:

Made From Scratch. Made with simple ingredients, these pumpkin pancakes with chocolate chips are made entirely from scratch (no boxed mix!).
Flavorful: Thanks to the pumpkin and pumpkin pie spices, these pancakes are full of fall flavors.
Versatile: You can make these without chocolate chips, or you can add in white chocolate chips, butterscotch chips, etc.

Other Pumpkin Recipes to Try Next:

Ingredients:

all purpose flour, baking powder, baking soda, and salt
granulated sugar and brown sugar
ground cinnamon, cloves, nutmeg, and allspice
eggs
pumpkin puree
buttermilk
oil
vanilla extract
chocolate chips

How To Make Pumpkin Pancakes From Scratch:

This batter couldn’t be easier.
You start off with a basic buttermilk pancake recipe: flour, baking powder, baking soda, salt, sugar, buttermilk, eggs, vegetable oil, and vanilla extract.
What you add is brown sugar, pumpkin puree, cinnamon, all spice, cloves, nutmeg, and chocolate chips.
You stir the dry. You stir the wet. Mix together. Grease a griddle and wait ’til it’s screaming hot. Pour, cook, flip, cook, drench in maple syrup, and then stuff your face. Or top with my favorite cinnamon whipped cream. Or pumpkin caramel sauce.

It doesn’t sound very ladylike or polite to “stuff you face,” and it’s probably not, but ill-manners are totally forgiven when it comes to pancakes. Trust me. I’m an expert on pancake-face-stuffing, which I probably shouldn’t be all that proud of… 🙂 (Does this make anyone else think of that She’s the Man scene where Viola is told to “chew like she has a secret”?!)

How to Serve:

Warm or Cold: I love these straight off the stove warm, but they do make a great snack or on-the-go breakfast cold with a little butter and cinnamon sugar.
Toppings:
- maple syrup
- butter
- whipped cream (homemade whipped cream, caramel whipped cream, or cinnamon whipped cream)
- cinnamon sugar
- ice cream (yeah, I went there)
- chocolate ganache

Freezing Instructions:

Freeze cooked and cooled pancakes for a make ahead breakfast!
Flash freeze pancakes. Freeze them for about 60 minutes on a tray. Make sure the pancakes are not touching each other while they flash freeze.
After the 60 minutes, you can store them in a freezer safe container (they can touch each other now) and freeze for up to 2-3 months. (Flash freezing helps prevent the pancakes from sticking to one another.)
Or, freeze them by individually wrapping them in saran wrap or ziplock baggies.

How To Reheat:

You can reheat frozen pumpkin pancakes by thawing them in the fridge overnight and warming them up in the microwave or oven.
You can also reheat in the microwave from frozen.