These Pumpkin Pancakes are the definition of cozy fall mornings. They’re fluffy, warmly spiced, and filled with melty chocolate chips, then topped with a swirl of cinnamon butter that melts right into every bite. The pumpkin gives them a beautiful golden-orange color and extra moisture, so they stay soft and tender. If autumn had a flavor, this would be it.
🧂 What You’ll Need
Pancakes:
- 1 cup all-purpose flour
- 2 tbsp brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 3/4 cup pumpkin puree
- 1 cup milk
- 1 large egg
- 2 tbsp melted butter
- 1/2 cup semi-sweet chocolate chips
Cinnamon Butter:
- 1/4 cup unsalted butter, softened
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
💛 Why I Love This Recipe
I first made these on a crisp fall morning when I had leftover pumpkin puree from baking bread. The chocolate chips were an impulse decision—and they made the pancakes taste like dessert for breakfast. The cinnamon butter melts into the warm pancakes and blends with the pumpkin spice perfectly.
- Perfectly fluffy texture
- Pumpkin and spice in every bite
- Chocolate chips make them extra indulgent
- Cinnamon butter is quick but feels special
- Easy enough for a weekday, cozy enough for weekends
🍽️ Servings + Time
- Serves: 4 (makes about 8 pancakes)
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
📊 Macros (Per serving – approx.)
- Calories: 320
- Protein: 6g
- Carbs: 42g
- Fat: 15g
🔬 Why This Recipe Works (Quick Science)
Pumpkin puree adds moisture and natural sweetness, reducing the need for extra fat. Baking powder and baking soda work together for a higher rise and fluffier pancakes. Cinnamon butter melts on contact, adding flavor and richness without overpowering the pumpkin.
⚠️ Common Mistakes
- Overmixing the batter: Makes the pancakes tough.
- Flipping too soon: Wait until bubbles form and edges look set.
- Cooking on too high heat: Can burn the outside before the inside cooks.
- Using cold ingredients: Room temperature makes for smoother batter.
🍴 What to Serve With
- Maple syrup or warm caramel sauce
- Fresh fruit like sliced pears or apples
- Crispy bacon or breakfast sausage
- Hot chai latte or coffee
❓ FAQ
Can I make these ahead?
Yes—store in the fridge for up to 3 days and reheat in the toaster or skillet.
Can I freeze them?
Absolutely—stack with parchment between each and freeze up to 2 months.
What if I don’t have pumpkin pie spice?
Use extra cinnamon and a pinch of nutmeg, ginger, and cloves.
Can I make them dairy-free?
Yes—use almond milk and plant-based butter.
👨🍳 How to Make Pumpkin Pancakes with Cinnamon Butter & Chocolate Chips
Step 1: Make the Cinnamon Butter
In a small bowl, mix 1/4 cup softened butter, 1 tbsp brown sugar, and 1/2 tsp cinnamon until smooth and creamy.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk 1 cup flour, 2 tbsp brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, and 1/2 tsp pumpkin pie spice until combined.
Step 3: Mix the Wet Ingredients
In another bowl, whisk 3/4 cup pumpkin puree, 1 cup milk, 1 egg, and 2 tbsp melted butter until smooth.
Step 4: Combine & Add Chocolate Chips
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in 1/2 cup chocolate chips.
Step 5: Cook the Pancakes
Heat a nonstick skillet over medium heat. Lightly grease. Pour about 1/4 cup batter per pancake. Cook until bubbles form and edges look set, then flip and cook until golden.
Step 6: Serve
Stack pancakes on a plate, top with a swirl of cinnamon butter, sprinkle extra chocolate chips, and drizzle with maple syrup.
