Pumpkin Pie Chocolate Chip Pancakes

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It's time! Pumpkin Pie Chocolate Chip Pancakes. One of my only forays into pumpkin extravaganza this time of year and these are 1000% worth it!

Pumpkin Pie Chocolate Chip Pancakes from www.whatsgabycooking.com (@whatsgabycookin)


You know that I'm not into the pumpkin spice everything cult. But what I am for sure into are these Pumpkin Pie Chocolate Chip Pancakes. Especially on the weekends when it's a little chilly outside and you just want to stay in your pajamas until noon and indulge in a little breakfast!!

Pumpkin Pie Chocolate Chip Pancakes from www.whatsgabycooking.com (@whatsgabycookin)

If the above sounds like your ideal Saturday and / or Sunday, then make these tomorrow and live your best life with no regrets!

Pumpkin Pie Chocolate Chip Pancakes

Author: Gaby Dalkin
5 from 1 vote
It’s time! Pumpkin Pie Chocolate Chip Pancakes. One of my only forays into pumpkin extravaganza this time of year and these are 1000% worth it!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 6 people


  • 1 ¼ cup all purpose flour
  • 2 teaspoons pumpkin pie spice
  • 3 tablespoons white sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 1 cup almond milk
  • ½ cup pumpkin puree
  • 2 tablespoons coconut oil
  • 1 egg
  • ½ cup chocolate chips
  • butter or baking spray for the skillet


  • In a large bowl combine the flour, pumpkin pie spice, sugar, baking powder and salt. Stir together to combine and set aside.
  • In another large bowl, whisk together the almond milk, pumpkin, coconut oil and egg.
  • Add the dry ingredients into the wet ingredients and stir until everything is just combined, being careful not to over mix.
  • Fold the chocolate chips into the mixture.
  • Heat a griddle or large non-stick skillet to medium low heat. Coat the pan with cooking spray. Drop ¼ cup of batter onto heated skillet. Cook on the first side until the edges begin to bubble, about 2 minutes. Carefully flip pancake over cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes making sure to lightly spray or butter the pan between each pancake to ensure they do not stick.
  • Serve the pancakes immediately with maple syrup and butter if desired.


I made these dairy-free with almond milk, but you can use any type of milk in the batter that's in your fridge.

Nutrition Information

Calories: 258kcal | Carbohydrates: 38g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 305mg | Potassium: 128mg | Fiber: 2g | Sugar: 15g | Vitamin A: 3219IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 2mg
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  1. Such a great recipe Gaby! I used brown sugar instead of the white to get a little caramel taste... served with real maple syrup... yummy!

  2. What a delicious way to start the day! Only question I have is do you use almond milk and coconut oil for flavor or health reasons? Just wondering if I could substitute without sacrificing the flavor you went for.

    1. I prefer almond milk over dairy milk! But you could really use any milk and any oil and you'll be golden

  3. Interesting that you made up your own spice combo, Gaby. That sounds difficult, with a lot of testing!

  4. I saw this recipe yesterday, tried them out this morning. They are my new love for breakfast and my picky daughter also loved them.

  5. Forget about having this for breakfast. I can have this for lunch or dinner, too. That looks so awesome. Love the combination of pumpkin and chocolate!

  6. Yum I love the idea of pumpkin in pancakes! I also have a current obsession with West Elm! I just got a new table from there and love it!

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