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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.
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 pumpkin butter with an egg and egg yolk. Add milk, a touch of maple, and vanilla. Then mix in the usuals, 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
Servings: 8 pancakes
Calories Per Serving: 314 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
So light and fluffy! My husband enjoyed his Sunday breakfast. Haha he said we have a boxed mix why make from scratch and I said “just wait” lol
Hey Elizabeth,
Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃
These were great! Even my super super picky eater liked them! I left out the chocolate chips and used pumpkin pie spice. They were so soft and fluffy!
Hey Cailyn,
Wonderful!! Thanks a bunch for giving this recipe a try and sharing your feedback, so glad it was a hit! xT
These turned out wonderful! Didn’t have unsalted butter to brown so I just used salted butter and they were amazing – can’t wait to try again with browned butter! I rough chopped a 90% cacao chocolate bar and they were super rich and not too sweet. Will absolutely make again.
Hey Danielle,
I am delighted to hear that this recipe turned out well for you, thanks a lot for trying it out! xx
Sooooo delicious! If you don’t already make a big batch of pumpkin butter every fall, do it so you can have yummy pumpkin things in a matter of minutes. I saw this recipe on insta and with 15 minutes we had pancakes on the griddle.
We subbed the chocolate chips for a combo of white chocolate chips and cinnamon chips and the family devoured them. You fall breakfast table needs these!
Hey Sarah,
Love to hear this!! Thanks so much for making the pancakes, I’m so glad they turned out well! Happy Sunday! xT
These were really yummy! My family loved them! I doubled the recipe and made half of mine with chocolate chips like you suggested and half with wild Yukon cranberries. My family really liked the cranberry ones too! One question: why two Tablespoons of baking powder? I only used 3 Tablespoons in my doubled recipe. I couldn’t bring myself to use 4 tablespoons.
Hi Abigail,
Happy Sunday!!🎃 I am delighted to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! I used 2 tablespoons of baking powder to create a fluffy pancake rather than a flatter flap jack style! xx
My husband said they are restaurant quality pancakes. Huge hit at my house.
Hey Taylor,
Happy Wednesday!!👻 I truly appreciate you giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed:)
Looks great! I wonder if I could sub apple butter for the pumpkin.
Saw this recipe yesterday and decided I MUST make this today for my family.
The recipe was simple and actually delicious. Not a heavy pumpkin flavor but just enough to give that sense that autumn is here and it’s time to enjoy alllll things pumpkin!
This is a must try if you’re a pumpkin fan!
Hey Lynn,
Happy Monday!! I am delighted to hear that this recipe was enjoyed, thanks so much for giving it a try!🍁 xxT
Hey Britt,
It’s going to change the flavors for you, but it will work!! I hope you love this recipe, please let me know if you give it a try! xT
Can you sub Trader Joe’s pumpkin spice hummus for any recipe with pumpkin butter ?
Hi Mariana,
So sorry, I would not recommend using hummus here. Please let me know if I can help in any other way, I hope you love the recipe! xT
Just made these for a perfect fall Saturday morning recipe. They were perfection! Followed the recipe exactly as is. If you’re thinking about making them, just do it!
Hey Kafi,
Happy Sunday!!🎃 I truly appreciate you making this recipe and sharing your feedback, I am so glad to hear it was enjoyed!
Question: can it be just pumpkin purée? I was trying to make your recipe for the pumpkin purée but I do not have apple cider. Anything you recommend I substitute it with? Or just use regular pumpkin purée? (I roasted one just for this recipe). Because these pumpkin pancakes are calling my name!
Hey Leticia,
Sure, pumpkin puree will also work for you! Let me know if you give the recipe a try, I hope you love it! xT
Fluffy, perfect, and so delicious exactly as written! Pumpkin butter and a sprinkle of powdered sugar for looks. Didn’t even need syrup. Thank you 🙌🏼🎃
Thanks so much for making these Karlee! So glad to hear that they were a hit! 🎃
So excited to try this! Is there a way to make it GF? Thanks!
Hey Madison,
Totally, you can use an equal amount of gluten free flour. I hope this recipe turns out amazing for you, please let me know if you give it a try! xT
I have to say, these were the absolute best pancakes I have ever had!!! I followed the recipe exactly as written (thank you for your excellent directions, as I usually mess up on the first few pancakes, but not with these). These turned out fluffy and light with the perfect balance of chocolate goodness and pumpkin flavor. Perfect for a crisp fall morning!
Hey Andrea,
Perfect!! I am so glad these pancakes worked well for you, thanks so much for making it and sharing your review:) Happy Monday! 🎃
Made these for Sunday morning breakfast. I even split the batter and made some without the chocolate chips for my picky husband! They were great both ways and so tasty we didn’t put syrup on them. These are a new fall favorite!
Hey Laura,
Lol awesome!! Thanks a lot for making this recipe and sharing your review, so glad they were a hit with your family! xT
Meh. Way too much baking soda. Even cut down to 1 tbsp could still taste that metal tang. Most recipes are like 1 1/2 TEASPOONs for a cup + of flour.
Maybe because it was baking powder? These turned out great for me.
Hey Laura,
Thanks for making this recipe and sharing your feedback. Any chance your baking soda was old? That could make a huge difference! xxT
@Laura The recipe calls for baking powder* not baking soda. Give it another try!
I cheated on my diet for these & they were worth it!
Hey Angie,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx