Pumpkin Chocolate Chip Pancakes (Vegan, Gluten-Free)
These fluffy pumpkin chocolate chip pancakes topped with maple cinnamon butter are the best fall breakfast! Easy to make in one-bowl, vegan, and gluten-free.
Fall mornings call for the kind of breakfasts that feel like a warm hug: a bowl of pumpkin oatmeal, a fresh batch of baked apple cider donuts, or a tall stack of these pumpkin pancakes.
How would I describe this recipe? It’s basically what would happen if pancakes met pumpkin pie, which then met a chocolate chip cookie. I know what you’re thinking…sign me up!
Nothing beats a stack of warm pancakes, especially when they’re studded with melty chocolate chips, doused in maple syrup, and finished with a slab of homemade maple cinnamon butter. Um, drool!
Unlike my blender pumpkin pancakes, this version keeps things easy with a quick mix in one bowl — no blender needed. Perfect for slow weekends or even weekdays since they’re so easy.
If you’re a Gilmore Girls fan like me, you probably remember the episode with Luke’s pumpkin pancakes. That’s exactly what I picture when I eat these, except mine come with chocolate chips (which I think is a very Lorelai-approved upgrade. Sorry, Luke!).
Why You’ll Love These Pumpkin Chocolate Chip Pancakes
- Soft & Fluffy Texture: Light, tender pancakes filled with warm spices and melty chocolate chips.
- One-Bowl Recipe: All the ingredients come together in one bowl.
- Easy to Make: Ready in about 20 minutes, perfect for weekdays or weekends.
- Simple Ingredients: No eggs or dairy, these pancakes are naturally vegan, dairy-free, gluten-free, refined sugar-free, and oil-free.
- Maple Cinnamon Butter: The dreamy topping that takes them to the next level.
Ingredients Needed
What if I told you that you only need a few simple ingredients to make the fluffiest pumpkin chocolate chip pancakes? Let’s dive in!
- Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling. You can find it at most grocery stores, and grab a few cans while you’re at it because you’ll also want to make my healthy pumpkin muffins!
- Non-Dairy Milk + Apple Cider Vinegar: I like oat or almond milk, but any milk works. We’re going to mix it with apple cider vinegar to make a vegan buttermilk which makes these pancakes extra fluffy.
- Oat Flour: Keeps these pancakes hearty yet light. You can easily make your own by blending rolled oats into a flour. For gluten allergies, use certified gluten-free oats.
- Pumpkin Pie Spice: For that cozy fall flavor. You’ll see it in nearly all of my pumpkin recipes, like my pumpkin pie overnight oats and pumpkin spice banana bread.
- Coconut Sugar: My go-to refined sugar-free sweetener. Its natural caramel flavor pairs perfectly with pumpkin.
- Baking Powder: The secret to fluffy pancakes.
- Vanilla Extract: For vanilla flavor.
- Salt: Just a pinch to enhance the flavors.
- Chocolate Chips: Optional, but chocolate is always a yes from me.
- Maple Cinnamon Butter: Optional, but definitely worth it. Just 3 simple ingredients (vegan butter, maple syrup, and cinnamon) to take these pancakes to the next level!
How to Make Pumpkin Chocolate Chip Pancakes
Scroll down to the recipe card to get the full recipe with measurements.
- Make the Vegan Buttermilk: In a large mixing bowl, whisk together the non-dairy milk and apple cider vinegar. Let it sit for a few minutes to curdle (this is what makes the pancakes extra fluffy).
- Mix in the Wet Ingredients:Â Add the pumpkin puree, coconut sugar, and vanilla extract to the bowl. Whisk until smooth.
- Add the Dry Ingredients:Â Add the oat flour, pumpkin pie spice, baking powder, and salt. Stir until just combined. If using, fold the chocolate chips into the batter.
- Cook the Pancakes: Heat a non-stick pan over medium heat. Scoop about ¼ cup of batter per pancake, spreading slightly with the back of a spoon. Cook for about 3-4 minutes, until bubbles form on the surface, then flip and cook for another 2-3 minutes, until golden.
- Make the Maple Cinnamon Butter: In a small bowl, mix together softened vegan butter, maple syrup, and cinnamon until smooth and creamy.
- Serve and Enjoy: Stack the pancakes high, add a pat of maple cinnamon butter, drizzle with maple syrup, and dig in!
Megan’s Tips for Perfect Pancakes
- Don’t Over Mix: Stir the batter until the dry ingredients are just combined. Over mixing can make your pancakes dense instead of fluffy.
- Use a Non-Stick Pan: This is essential! I use this non-stick pan — it makes flipping so much easier and prevents sticking (and a big mess!).
- Cook Low & Slow: Medium heat works best. If your pan is too hot, the outside will burn before the inside is cooked through.
- When to Flip? Wait until bubbles form and little holes appear on the surface. You can also take a peek underneath — if they’re golden brown, they’re ready to flip.
What to Serve with Pumpkin Pancakes
My favorite way to enjoy these pancakes is stacked high with a slab of maple cinnamon butter and drizzled generously with maple syrup. Name a better fall breakfast!
Oh, and don’t forget to make a warm pumpkin spice chai latte to sip alongside your pumpkin pancakes.
Seasonal Highlight More Pumpkin Favorites
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Pumpkin Chocolate Chip Pancakes (Vegan, Gluten-Free)
Ingredients
Pumpkin Pancakes
Wet ingredients
- 1 cup non-dairy milk
- 1 tablespoon apple cider vinegar
- ¼ cup pumpkin puree
- ¼ cup coconut sugar
- ½ teaspoon vanilla extract
dry ingredients
- 1 ½ cups oat flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- ¼ teaspoon salt
- â…“ cup vegan chocolate chips, optional
Maple Cinnamon Butter
- 2 tablespoons vegan butter, softened
- 1 teaspoon maple syrup
- ½ teaspoon cinnamon
Instructions
- Make the Vegan Buttermilk:Â In a large mixing bowl, whisk together the non-dairy milk and apple cider vinegar. Let it sit for a few minutes to curdle (this is what makes the pancakes extra fluffy).
- Mix in the Wet Ingredients:Â Add the pumpkin puree, coconut sugar, and vanilla extract to the bowl. Whisk until smooth.
- Add the Dry Ingredients:Â Add the oat flour, pumpkin pie spice, baking powder, and salt. Stir until just combined. If using, fold the chocolate chips into the batter.
- Cook the Pancakes: Heat a non-stick pan over medium heat. Scoop about ¼ cup of batter per pancake, spreading slightly with the back of a spoon. Cook for about 3-4 minutes, until bubbles form on the surface, then flip and cook another 2-3 minutes, until golden.
- Make the Maple Cinnamon Butter:Â In a small bowl, mix together softened vegan butter, maple syrup, and cinnamon until smooth and creamy.
- Serve and Enjoy:Â Stack the pancakes high, add a slab of maple cinnamon butter, drizzle with maple syrup, and dig in!
Equipment
Notes
- Don’t Over Mix: Stir the batter just until the dry ingredients are combined. Over mixing can make your pancakes dense instead of fluffy.
- Use a Non-Stick Pan: This is essential! I use this non-stick pan — it makes flipping so much easier and prevents sticking (and a big mess!).
- Cook Low & Slow:Â Medium heat works best. If your pan is too hot, the outside will burn before the inside is cooked through.
- When to Flip? Wait until bubbles form and little holes appear on the surface. You can also peek underneath — if they’re golden brown, they’re ready to flip.
I don’t leave comments/reviews on blog recipes often, but I just made these and I think I have died and gone to heaven!
I am in shock at the texture that oat flour creates! I typically use AP flour for pancakes and I was worried these would be too “healthy” feeling and tasting, but the texture is out of this world fluffy!
I didn’t have oat flour so I made some real quick with Bob’s Red Mill oats. I usually follow recipes with gram measurements for accuracy, but I used the spoon scoop method for the flour here and they were pure perfection!
I also made the maple cinnamon butter which took these to a whole new level of deliciousness.
Aww, this review just brought the biggest smile to my face! I’m thrilled you loved these pumpkin pancakes (& yes, the maple cinnamon butter is a total game-changer). Thanks so much for sharing your review, Ashley 🙂
These pumpkin pancakes are so fluffy and delicious! The maple cinnamon butter really takes them to the next level.Â