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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!
Absolutely WONDERFUL. My husband said they had great flavor!! I did not have pumpkin butter so I just used pumpkin puree and added 2 TBL of flax seed and 1 TBL of brown sugar. Regardless yum!
Hey Bertha,
Wonderful! So glad to hear this recipe turned out well for you, thanks for giving it a try! Xx
The PERFECT pancake!!! Not too sweet and equal parts fluffy and dense. The pumpkin butter is key. Don’t substitute, just make a batch and freeze in 1/2 cup portions…it’s a game changer! I think we have a new Christmas season tradition. ❤️
Thank you so so much Stephani! I’m so glad you enjoyed these pancakes! xT
Hi! I really like the recipe, but I’m looking for something without real flour :-). Do you think these could be made with a wheatfree flour? Like oatflour, buckwheat, rice flour… Thank you!
Hi Barbara! I am so sorry, I haven’t ever tried this recipe with a different type of flour! xT
These are the absolute best pancakes I’ve ever had!!! It’s the last day of February and I’m craving these fall pancakes right now! I think I’ll make them again this week! Thank you for the recipe!
Hey Sarah,
Fantastic!! Thanks a bunch for trying this recipe out, I’m thrilled to hear that it turned out well for you:)
We love making these! Today was the second time we’ve made them since we had extra pumpkin butter. They’re so fluffy and flavorful. IMO not too pumpkiny. They crispy up nicely around the edges in a cast iron skillet.
Hey Sean,
Wonderful!!🎄 I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xx
I made these for a couple of friends this morning and was told “thee are the best pancakes I’ve ever had.” That was a high compliment as 1) pancakes have never been my strong suit and 2) she had been married to a chef. These were delicious and easy to make. I will definitely be making these again. I used pumpkin pecan butter because that’s what I had on hand and they were great.
Hey Liz,
Happy Sunday!🌾🌽 I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
DELISH!!!! I accidentally forgot to put the tsp of cinnamon and they still came out great. My mom loved them!!!! Also, we didn’t add chocolate chip. I’m trying to make it my goal and make all your recipes every other week! One down many to go.
Hey Crys,
Happy Sunday! 🦃 I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
So good! I thought they might be too sweet because of the chocolate chips, but they were the perfect counterpoint to the pumpkin. They were easy to make, perfectly fluffy and a great start to a crisp fall day!
Hey Louann,
Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
Hello Tieghan, I made a few tweaks to the original, such as using 2 whole eggs (because i have an aversion to partial eggs left behind 🙂 ) therefore increased the flour to 1.5 cups. The pumpkin butter was my own homemade. I reduced the vanilla extract to 1 tsp, and the baking powder to 2 tsp. They aren’t overly sweet which we really loved! Delicious
Hey Sarah,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! Thanks for sharing what worked well for you! xx
This is the pumpkin pancake recipe I have ever tried. I also used this batter to make waffles…delicious!!!
Hey Jenny,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT
These are delicious! Do you think I can make sheet pan pancakes out of this recipe?
Hey Aimee,
Fantastic!! Thanks so much for sharing your feedback and giving this recipe a try, I am so glad it turned out well for you! That should work well for you! Have a great weekend:)
Absolutely delicious!
Thanks so much Maria, so glad you enjoyed the recipe! xx
These are definitely the best pumpkin pancakes I’ve ever had! I used pumpkin purée instead of pumpkin butter and I’m glad I did; I fear that they would’ve been too sweet for my liking with pumpkin butter. So if you don’t like sweet, maybe keep that in mind. I also added extra cinnamon, cardamom, and nutmeg to make up for the lack of flavor from plain pumpkin purée. I’ll be making these all fall!
Hey Renee,
Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃