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
This is just a recipe overview! 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: Add the pumpkin puree, coconut sugar, and vanilla extract to the bowl. Whisk until smooth.
- Add the Dry Ingredients: 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. Don’t forget to tag me on Instagram so I can see your creations!
Pumpkin Chocolate Chip Pancakes (Vegan, Gluten-Free)
Equipment
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
- ⅓ 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: 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: Add the pumpkin puree, coconut sugar, and vanilla extract to the bowl. Whisk until smooth.
- Add the Dry Ingredients: 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: 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 slab of maple cinnamon butter, drizzle with maple syrup, and dig in!
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: 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.