breakfast Fall Featured gluten-free pancakes/waffles/french toast

Pumpkin Chocolate Chip Pancakes

September 14, 2021

Add some spice to your regular ole’ breakfasts with these Pumpkin Chocolate Chip Pancakes. They’re made with real pumpkin and sweetened with just a touch of maple syrup. You will fall head over heels for these fluffy and spicy pancakes!

Do you ever realize how much power you hold when it comes to influencing others’ emotions? One nasty look or a disgruntled grocery store employee can almost ruin my day while a simple smile can completely make my day. I constantly remind myself that I don’t know or understand others’ circumstances. I have no idea if something terrible happened to them that morning or what their situation is. 

It’s a good reminder for me to choose good and be the positive light no matter what vibes the person on the receiving end is giving you. 

What does this have to do with my blog? When you guys say you loved a recipe, you 100% make my day/week! I know it can be intimidating to comment publicly, but even an email or a message seriously makes my day and boosts my mood. It sometimes feels like we’re just pumping out so much content and while we see pageviews coming in, personal reviews really mean the world. 

So today, I hope this pumpkin chocolate chip pancake recipe makes your day. If you enjoy the recipe, pass it on. Few things make me happier than thinking about you and your friends and family making these on a weekend too.

Here’s What You Need:

  • white flour – you can use regular white flour, white whole wheat or even oat flour if gluten-free
  • baking powder
  • sea salt
  • pumpkin spice – make your own pumpkin spice or use a store-bought blend.
  • pumpkin puree – make sure you grab a can where the ingredients are just “pureed pumpkin” and not pumpkin pie filling!
  • unsweetened almond milk – any dairy-free milk will work!
  • egg
  • vanilla extract
  • maple syrup 
  • chocolate chips – I like using EnjoyLife chocolate chips as they are allergen friendly.

 

Add some spice to your regular ole' breakfasts with these Pumpkin Chocolate Chip Pancakes. They're entirely gluten-free, made from oat flour and sweetened with just a touch of maple syrup. You will fall head over heels for these fluffy and spicy and pancakes!

How to Make Pumpkin Pancakes

STEP 1: In a large bowl, combine the flour, baking powder, sea salt and pumpkin pie spice.

STEP 2: In a separate bowl, combine the pumpkin puree, almond milk, egg, vanilla extract and 1 tablespoon of maple syrup.

STEP 3: Add the wet ingredients to the dry ingredients and stir to combine. Stir in the chocolate chips. If your batter is too thick at this point, you can add a little bit more almond milk.

STEP 4: Spray or melt coconut oil in a large pan over medium heat. Add ⅓ cup of batter to the preheated pan.

STEP 5: Cook until all of the bubbles have popped (about 3 minutes) flip over and cook for an additional 1 minute. Repeat until all of the batter has been used.

STEP 6: Serve warm with maple syrup, nut butter or preserves.

Storing and Reheating Pancakes

Did you know that pancakes are really great for meal prep? I love making a big batch of pancakes and eating them throughout the week. After cooking, let cool on a plate or wire rack and then store in an airtight container. They’ll last up to one week in the fridge and up to three months in the freezer.

When you’re ready to reheat, I like to pop them in the toaster oven to reheat them because I like the slightly crisp edges. If you’re in a rush or don’t want crispy pancakes, you can eat them cold or can reheat in the microwave.

Print

Pumpkin Chocolate Chip Pancakes

Add some spice to your regular ole’ breakfasts with these Pumpkin Chocolate Chip Pancakes. They’re made with real pumpkin and sweetened with just a touch of maple syrup. You will fall head over heels for these fluffy and spicy and pancakes!

  • Author: Davida Lederle
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: American

Ingredients

Scale
  • 2 cups white flour*
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 1/2 tsp pumpkin spice
  • 3/4 cup pumpkin puree
  • 1 cup unsweetened almond milk
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup + more for topping, if desired
  • 1/3 cup chocolate chips
  • coconut oil or butter for pan

Instructions

  1. In a large bowl combine flour, baking powder, sea salt and pumpkin spice
  2. In a separate bowl combine pumpkin, almond milk, egg, vanilla extract and 1 tbsp maple syrup.
  3. Add wet ingredients to dry and stir to combine.
  4. Stir in chocolate chips.
  5. If batter is too thick add in a bit more almond milk.
  6. Spray or melt coconut oil in a large pan over medium heat.
  7. Add a 1/3 cup of batter to form pancakes.
  8. Cook until all bubbles have popped (about 3 mins) & flip over for 1 min. Repeat until all batter is used.
  9. Serve warm with maple syrup, nut butter or preserves.

*If gluten-free replace with gluten-free flour OR ground oat flour

Keywords: Pancakes, pumpkin pancakes

 

Like this post? Here are more pancake recipes you might enjoy:

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  • Reply
    katie
    July 17, 2017 at 2:39 pm

    These look delicious! I tried your pecan pie ball recipe, and everyone I brought them to LOVED them. THANK you for sharing your recipes!! 🙂

  • Reply
    Brooke
    March 4, 2016 at 5:20 am

    How much sugar should you use if you’re substituting that for the maple syrup? (I just really hate maple syrup.)

  • Reply
    Lulu
    November 16, 2015 at 4:34 pm

    I am SO upset after trying to make these!!! The batter was so thick I added more almond milk as instructed. It took almost an extra 5 cups to even make it thin enough to be pancake batter. I followed the recipe exactly, so I don’t understand. When they were cooking, it took forever (like 15 min. each side!) to even brown. When they finally looked done, and I cut into them, the outside was so hard (like the crust on a loaf of Italian bread!), but the inside was not even cooked!!! Inside was like liquid/batter consistency. I can’t imagine why these did not cook inside, but the outside was completely cooked?!? Did anyone else have this terrible experience with this recipe? I rarely ever have a recipe fail. But this one was major!!! 🙁

    • Reply
      Lulu
      November 16, 2015 at 4:37 pm

      Also, I used the exact ingredients specified (oat flour, almond milk, pumpkin puree, etc.). So I cannot fathom what went wrong?

      • Reply
        Davida Kugelmass
        November 16, 2015 at 5:35 pm

        Hi Lulu. I’m sorry to hear about your troubles. The only thing I could imagine made it go wrong was adding 5 extra cups of milk. The pancake batter should be thick even with a bit additional milk. It is not thin like crepe batter. Too thick would be so thick you can’t stir it. I’ve made these many many times without any issues so it must have been the milk that threw them off. Otherwise they wouldn’t have needed 15 mins to cook. Hope you have better luck next time!

  • Reply
    Whitney @ To Live & Diet in L.A.
    October 19, 2015 at 8:40 pm

    Owning (or fostering a dog) really sheds light on just how miserable some people are. I can’t count the number of horrible run-ins I’ve had with unfriendly people at dog parks or just walking down the street. Fortunately, our fluffy friends make life so much better in so many other ways that it’s 100% worth the occasional negative comment from a stranger.

    Hope Rhett is feeling better, and I can’t wait to make these drool-worthy pancakes!!

  • Reply
    Chelsea @ Chelsea's Healthy Kitchen
    October 19, 2015 at 8:32 pm

    People can be serious cranky pants!

    Maybe she just needed a batch of these pancakes to cheer her up. 😉

  • Reply
    Dani @ Dani California Cooks
    October 19, 2015 at 5:10 pm

    The other day on the bus, I gave up my seat for a woman who looked a little bit older than me. When the person next to her got up, she saved the seat next to hear and waved me over to take it. This was before I poured my coffee all over myself, but I did feel good that we had both done nice things for each other that day :).

  • Reply
    rachel @ athletic avocado
    October 19, 2015 at 7:20 am

    ill gladly make this and pass on the kindness to someone else by sharing them 🙂

  • Reply
    Chelsey
    October 18, 2015 at 11:22 pm

    These look INCREDIBLE and seem so easy! 100% making next weekend for brunch! Genius, as always! XO

    • Reply
      Davida Kugelmass
      October 19, 2015 at 8:18 am

      SO EASY! I’ve legit made these or a waffle version of these for the last 3 Saturdays!

      • Reply
        Cheekygrrl
        March 3, 2017 at 7:16 pm

        Yes, def WAFFLES! I suck at making pancakes.

  • Reply
    The Wandercooks
    October 18, 2015 at 11:36 am

    Poor puppy! Hmm a good story… Well firstly those photos are ridiculously drool worthy and I feel like crumbs will drop on the floor if I tip my phone upside-down! Back to the story… On the road in Albania a few weeks ago we saw an older gentleman waiting with a pink handbag for his wife to come back from the toilet. He held the bag out on her return then wouldn’t give it back until she gave him a kiss. She did, then grabbed her bag and wacked him with it before they walked away hand in hand. Gorgeous!

    • Reply
      Davida Kugelmass
      October 18, 2015 at 3:33 pm

      Aw that’s such a cute/funny story!!! I hope it was a playful hit haha. Also so cool you were in Albania!

  • Reply
    She Rocks Fitness
    October 18, 2015 at 9:49 am

    Drooling and I want to face plant right into that stack of pancakes…HA! DELISH!

  • Reply
    Kristina
    October 18, 2015 at 7:14 am

    Sorry to hear about that. But as you said, you never know what happened earlier that day to that person, still that is no way to react. Great breakfast idea!

    • Reply
      Davida Kugelmass
      October 18, 2015 at 3:34 pm

      I’m learning to be far more excepting of people’s bad moods because like I said, you just never know. But sometimes it’s just hard to shake!

  • Reply
    ann
    October 18, 2015 at 6:56 am

    Dogs at times are much more intelligent than humans. I am sure that her dog was embarrassed and gave an apologetic wink to Rhett. I hope he feels better soon.

    • Reply
      Davida Kugelmass
      October 18, 2015 at 3:34 pm

      He’s feeling much better now, thank you! I bet that dog was totally embarrassed too.

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