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Crisp autumn mornings are made for these Fluffy Pumpkin Butter Chocolate Chip Pancakes. Made with browned butter, maple, vanilla, cinnamon, spiced pumpkin butter, and chocolate chips. Best enjoyed with a pat of salted butter and a pour of maple syrup – simple and perfect.
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Fun fact? We really, really love pancakes over here. Asher eats them almost every morning for breakfast. And if my mom was given the choice, she’d accept pancakes for lunch or dinner every single day.
This is a little sappy, but pancakes have a very special place in my heart. Or maybe my cooking journey is a better way to put it. They are one of the reasons I fell in love with cooking, and more importantly, cooking for others.
When I was in middle school, I was often able to be home for lunch. On rainy, or overly snowy days, I would make a stack of banana pancakes (with chocolate chips – of course), for my mom and me to eat for lunch.
This was one of my very favorite things to do. This was also when I came to realize how much I enjoy being able to make people happy through food. My mom’s love and excitement for these pancakes never died down, no matter how much I made them.
She’d be so excited and always overly happy after taking that first bite of warm, fluffy, chocolate chip banana pancakes.
I thrived off of that energy, and it’s really one of the reasons I stuck with cooking!
I don’t make pancakes on the regular anymore, but every time I do, those memories come right back. In the fall, I love making pumpkin pancakes. And over the last few years, I’ve really perfected my recipe.
The key to my pumpkin pancakes? Pumpkin butter – it really does make all the difference!
Here are the details
Brown a little butter for the batter before you start. This adds a nice nuttiness and warmth. Everything is better with brown butter.
Now mix the wet ingredients: pumpkin butter with an egg and egg yolk. Add milk, a touch of maple, and vanilla. Then mix in the usual dry ingredients: flour, baking powder, cinnamon, and salt.
Finish with chocolate chips. Couldn’t be easier, so what makes these so good?
That pumpkin butter. Instead of just using canned pumpkin, I like to use my homemade pumpkin butter. It’s spiced with warm pumpkin pie spice, and just lightly sweetened, so it really adds an intense pumpkin flavor to each pancake.
It’s the ingredient that really makes the pancakes stand out and become just a touch more delicious than all the rest.
Cook the pancakes up in a skillet with a decent amount of butter. It’s important to note – don’t use a non-stick spray, use the butter.
Butter allows the edges of the pancakes to get crisp, but the middles to stay very soft and gooey.
Serve each stack with salted butter and maple. Nothing else is needed!
There’s nothing better than warm pumpkin pancakes s with a smear of salty butter and a pour of maple syrup.
“Ummmy”, said in my very best Oslo voice!
Looking for other pumpkin recipes? Here are a few ideas:
Cream Cheese Swirled Cinnamon Pumpkin Butter Bread
6 Ingredient Spiced Pumpkin Butter
Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake
Chai Pumpkin Cake with Maple Browned Butter Frosting
Pumpkin Butter Chocolate Chip Cookies
Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread
Lastly, if you make these Fluffy Pumpkin Butter Chocolate Chip Pancakes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Fluffy Pumpkin Butter Chocolate Chip Pancakes
Ingredients
- 2 tablespoons salted butter
- 1/2 cup pumpkin butter
- 1 egg
- 1 egg yolk
- 1 cup milk
- 1 tablespoon maple syrup
- 1 tablespoon vanilla extract
- 1 1/4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup semi sweet chocolate chips
- salted butter, for cooking
Instructions
- 1. Add the butter to a small skillet and cook over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Remove from the heat. Set aside. 2. In a bowl, whisk together the pumpkin butter, whole egg, egg yolk, milk, maple, and vanilla. Add the flour, baking powder, cinnamon, and salt, stir until just combined. Add the brown butter. Stir in the chocolate chips. Allow the batter to sit 5 minutes.3. Heat a large skillet over medium heat and add 2ish tablespoons butter. Pour a rounded 1/4 cup batter onto the center of the hot pan. Cook until bubbles appear on the surface. Using a spatula, flip the pancake over and cook the other side, adding additional butter as needed, for 1-2 minutes, or until golden. Repeat with the remaining batter.4. Serve the pancakes topped salted butter and maple. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I don’t have pumpkin butter where I live and I can’t make any because they don’t have apple cider either. Is there a way I could make pumpkin purée work??
Hi BreAnna,
Sure, pumpkin puree will also work well for you! I hope you love this recipe, please let me know if you give it a try! xx
Usually I’m not a pumpkin person, but these look amazing and delicious! I will definitely make these and try. Quick question, do you know roughly what the serving size is (based on 214 calories)? Thank you 🙂
Hey Kate,
Thanks so much!! The serving size is 2 pancakes. I hope you love this recipe, let me know if you give it a try! xT
Made these for my husband and me on Sunday. Best pumpkin pancakes we’ve ever had. And we love pancakes. Pumpkin butter was a bit challenging to find near me but Trader Joe’s to the rescue as their fall favorites are in stock. Only change to recipe was I used mini cho chips ( 1/4 cups ) since I had them on hand. Delicious and a treat as the season changes!
Hey Victoria,
Thanks so much for your kind message and giving this recipe a try, I love to hear that it was enjoyed! xT
Delish! I made the pumpkin butter Saturday and these pancakes Sunday! So perfect!! Followed the recipe exactly and they came out fluffy with just the right amount of pumpkin flavor. We loved!
Hi Valorie,
Fantastic! Thanks a lot for trying out this recipe, I am so glad it turned out well for you! xT
I made these pancakes this morning and they were delicious!! Thank you so much!!!
Thanks so much for making the pancakes Lou Ann! I love to hear that they were a winner! xx
Made these for breakfast this morning, and my very picky 7-year old gave them two thumbs up! They were delicious with cinnamon sugar on top! Yummy!
Hi Jo Ann,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
Hi Tieghan,
My family really enjoyed these pancakes.
They said they had cravings for them & I’m so happy to have made them.
Very tasty brunch!
Thank you for another great recipe!
Hey Mileva,
Awe, I love to hear that your family enjoyed these pancakes:) Thanks so much for making the recipe! Happy Sunday! xx
We made these for breakfast and instead of 2 tbsp of baking powder we used 2 tsp. Felt like 2 tbsp was a typo maybe? Anyways they turned out amazing!!!! So yummy! All of us devoured! Thanks for another incredible recipe!
Hey Sarah,
Happy Sunday! I love to hear that this recipe turned out well for you and appreciate you giving it a try!🍂 xT
Made a GF version of these – thanks for the inspiration! So 😋 yummy. Hello October!!!!
Hey Rachel,
Fantastic!! Thanks for giving these pancakes a try, I love to hear that they were enjoyed! Happy Sunday! xT
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Thanks for sharing your feedback Krisa!
Is there a typo with the baking powder? I just made them and they good but I can taste the baking powder. otherwise they’re amazing
Hi Lindsay,
Thanks for trying the recipe! The baking powder is correct:) Is it possible that the baking powder was expired? Let me know if this helps! xT
Looks amazing! What would you recommend substituting the salted butter and milk for to make it dairy free?
Hi Elizabeth,
I would use a dairy free butter like ghee and any dairy free milk that you enjoy! I hope you love the pancakes! xx
Is there 2 tablespoons of baking powder correct?? Versus 2 teaspoons – just making sure!
Thanks! Michele
Hi Michele,
Yes, that is correct, thanks for checking:) I hope you love the recipe! xx
What flour can I substitute (can I use a sprouted flour) mix of some sort ? Thank you
Hey Donna,
Sure, that should work well for you! I hope this recipe turns out amazing! Happy Friday🍁
Sweet post. Can’t wait to try!
Thanks so much Mary!! I hope you love the recipe! xx
Oh those look so good! Do you think subbing out milk for almond or oat milk would work?
You bet! Either will work:) I hope you love the recipe, Shelby!