There is just something about pancakes that makes a chilly fall morning feel a little extra cozy. Pancakes have always been one of my favorite breakfast foods, so anytime I get the chance to make a full pancake breakfast for the family, I am all in.

The funny part is that my kids do not even ask for pancakes all that often. For whatever reason, they are usually perfectly content with cereal, even on the weekends. So when my oldest daughter asked for chocolate pancakes, I was more than happy to make it happen.

Of course, I could not leave well enough alone. Instead of making regular chocolate pancakes, I decided to add a little fall twist and turn them into chocolate pumpkin pancakes. I borrowed inspiration from Whitney at Whitbit’s Kitchen, then adjusted the recipe a bit to make it my own.

I also may or may not have skipped telling my daughter there was pumpkin involved until after she had already cleaned her plate. She gave me a bit of a look once I told her, but not enough to stop her from eating more. In fact, I ended up making a second batch because the first one disappeared so quickly.

These pancakes have just enough cocoa to make them feel like a treat, while the pumpkin and pumpkin pie spice keep them firmly in cozy fall breakfast territory. If you are looking for a breakfast that feels a little special without being complicated, these chocolate pumpkin pancakes are such a good one to keep in rotation.

What are Chocolate Pumpkin Pancakes?

Chocolate pumpkin pancakes are a soft, fluffy pancake made with pumpkin purée, warm pumpkin pie spice, and a little unsweetened cocoa powder for a rich chocolate flavor. They are the kind of breakfast that feels comforting and seasonal without being overly heavy.

What makes these pancakes especially fun is the balance of flavors. The pumpkin adds moisture and that classic fall flavor, while the cocoa brings in a subtle chocolate note that makes the whole stack feel a little more exciting than your average pancake breakfast. They are still very much pancakes at heart, but with a deeper, cozier flavor profile that fits right in on a cool morning.

If you have kids who are suspicious of pumpkin, this recipe is also a sneaky win. The chocolate softens the pumpkin flavor just enough that it feels familiar and approachable, while still giving you all the cozy fall vibes you wanted in the first place.

Why You’ll Love this Recipe

• Perfect for fall mornings: The pumpkin and pumpkin pie spice bring that warm, seasonal flavor that feels made for sweater weather.
• A little chocolate makes breakfast more fun: The cocoa powder adds richness without turning these into dessert.
• Kid-approved: Even picky eaters may surprise you with how quickly they polish off a stack.
• Simple pantry ingredients: You only need a handful of basics plus pumpkin purée to make these happen.
• Soft and fluffy texture: The combination of milk, pumpkin, and baking powder helps keep the pancakes tender.
• Easy enough for weekends or weekdays: They feel special, but the recipe itself is straightforward and not fussy.
• Great with all your favorite toppings: Powdered sugar, butter, maple syrup, whipped cream, or chopped nuts all work beautifully here.

Ingredients

• All-purpose flour: Gives the pancakes their structure while still keeping the texture soft.
• Granulated sugar: Adds a touch of sweetness to balance the cocoa and pumpkin.
• Light brown sugar: Brings a little extra moisture and a subtle caramel-like depth.
• Unsweetened cocoa powder: Adds that gentle chocolate flavor that makes these pancakes stand out.
• Baking powder: Helps the pancakes rise so they cook up light and fluffy.
• Pumpkin pie spice: Brings warmth and classic fall flavor to every bite.
• Salt: Balances the sweetness and sharpens the overall flavor.
• Milk: Helps create a smooth batter and keeps the pancakes tender.
• Pumpkin purée: Adds moisture, color, and the cozy pumpkin flavor that makes this recipe feel seasonal.
• Egg: Helps bind everything together and adds a little richness.
• Vegetable oil: Keeps the pancakes moist and helps create a tender crumb.

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Substitutions & Additions

If you need to work with what you already have, there are a few easy ways to adjust this recipe without changing the heart of it.

• Milk: You can swap in another milk you like to use for pancakes, as long as it has a similar consistency.
• Vegetable oil: A neutral oil will work well here if that is what you have on hand.
• Pumpkin pie spice: If you do not have a ready-made blend, use a warm mix of fall spices you already keep in the pantry.
• Extra chocolate flavor: A small handful of chocolate chips folded into the batter can make these even more indulgent.
• Toppings: Try maple syrup, powdered sugar, whipped cream, chopped pecans, or a little butter melted over the top.

If you do make swaps, keep the overall texture of the batter in mind. You want it pourable, but still thick enough to hold its shape on the griddle.

How to Make this Recipe

Start by heating an electric griddle to medium and spraying it with nonstick cooking spray so the pancakes release easily once they are ready to flip.

In a medium bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, baking powder, pumpkin pie spice, and salt. Mixing the dry ingredients first helps distribute the cocoa and spices evenly so you do not end up with pockets of flavor in the batter.

Next, add the milk, pumpkin purée, egg, and vegetable oil. Stir everything together just until combined. The goal here is a smooth batter without overworking it. Once the ingredients are incorporated, you are ready to start cooking.

Scoop the batter onto the preheated griddle in 1/4 cup portions. Let the pancakes cook until the edges begin to look set and bubbles start forming on the surface, about 2 to 3 minutes. Flip them gently, then cook for another 2 to 3 minutes on the second side until the pancakes are cooked through.

Serve the pancakes right away while they are warm. A dusting of powdered sugar is especially good here, and you can finish them with your favorite pancake toppings depending on how simple or dressed-up you want breakfast to be.

Cooking Tips & Tricks

• Do not overmix the batter: Stir just until everything comes together so the pancakes stay soft and tender.
• Let the griddle fully heat first: A properly preheated surface helps the pancakes cook evenly and makes flipping easier.
• Watch for bubbles and set edges: That is your best sign that it is time to turn them.
• Use a consistent scoop: Measuring out 1/4 cup portions helps the pancakes cook at the same rate.
• Adjust the heat if needed: If the outside is browning too quickly before the centers are done, lower the heat slightly.
• Grease lightly between batches: A quick spray of nonstick cooking spray helps keep each round from sticking.

If you are serving a crowd, keep finished pancakes warm while the rest cook so everyone can eat at the same time.

Serving Suggestions

These chocolate pumpkin pancakes are wonderful served in a tall stack with a light dusting of powdered sugar. That simple finish keeps them feeling cozy and lets the chocolate and pumpkin flavors shine.

If you want to dress them up a bit more, add butter, warm maple syrup, whipped cream, chopped nuts, or even a few chocolate chips on top. For a special fall breakfast, pair them with hot coffee, tea, or a glass of cold milk.

They also fit right in at a weekend brunch spread alongside fruit, bacon, sausage, or scrambled eggs if you want something more substantial.

Storage Suggestions

If you happen to have leftovers, let the pancakes cool completely before storing them.

• Refrigerator: Store in an airtight container for several days. Reheat in the microwave, skillet, or toaster until warmed through.
• Freezer: Stack the cooled pancakes with parchment or wax paper between layers, then place them in a freezer-safe container or bag. Reheat straight from frozen as needed.

These are great to keep on hand for busy mornings, although in my house they do not always last that long.

Recipe FAQ

Can I make these chocolate pumpkin pancakes ahead of time? Yes. You can cook the pancakes in advance and store them in the refrigerator or freezer, then reheat when you are ready to serve.

Do these taste strongly like pumpkin? The pumpkin flavor is noticeable, but the cocoa softens it and keeps the overall flavor balanced.

How do I know when the pancakes are ready to flip? Look for firming edges and bubbles forming on the top surface before turning them.

Can I freeze leftover pancakes? Yes. Once cooled, freeze them in layers so you can pull out just what you need.

What toppings go best with this recipe? Powdered sugar, maple syrup, butter, whipped cream, and chopped nuts are all great options.

Chocolate pumpkin pancakes are such a fun way to bring a little fall flavor to the breakfast table. They have the cozy warmth of pumpkin spice, the richness of cocoa, and that soft, fluffy pancake texture that makes everyone happy.

Whether you make them for a lazy weekend breakfast or prep a batch ahead for busy mornings, this recipe is an easy way to make breakfast feel a little more special. And if you can sneak a little pumpkin onto a picky eater’s plate without complaints, that feels like a bonus win too.