Pumpkin Oat Chocolate Chip Pancakes


Somebody take the pumpkin from me. If you are a pumpkin hater, then I apologize, sort of :). I’ve been posting far too many pumpkin recipes for a September. They just so happen to be my most popular recipes lately though (that and all the soups I have posted), so give the people what they love I guess. Plus I seriously love pumpkin everything. These pancakes are definitely no exception!

Pumpkin Oat Chocolate Chip Pancakes | Cooking Classy

Remember these Pumpkin Oat Chocolate Chip Cookies I posted about a month ago? Well those delicious cookies have quickly become one of my most popular recipes and they are my new favorite fall cookie. I love that they taste just like a traditional pumpkin chocolate chip cookie but they have a little more texture thanks to the oats. Since I’ve already made those cookies three times since sharing them I decided to switch things up a little and make them in pancake form. Breakfast just got a whole lot more exciting! Cookie turned pancake, I’m in for sure! You’ll love these soft and fluffy pancakes. I mean how could you not? They are pumpkin flavored, cookie inspired and they’re loaded with chocolate chips. Plus it’s nice for a change to a have a little texture in those morning pancakes, thanks to the oats.


Pumpkin Oat Chocolate Chip Pancakes | Cooking ClassyNo Bake Pumpkin Cheesecakes


Pumpkin Oat Chocolate Chip Pancakes

5 from 1 vote

Yield: About 12 - 14 pancakes

Total Time: 25 minutes


  • 1 1/2 cups all-purpose flour
  • 1 cup quick oats
  • 1/3 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 1/2 cups buttermilk
  • 3/4 cup pumpkin puree (canned or fresh)
  • 2 large eggs
  • 3 Tbsp canola oil
  • 1 tsp vanilla extract
  • 3/4 - 1 cup chocolate chips (if using minis do 3/4 c)
  • Butter , for griddle


  1. Preheat an electric griddle to 350 degrees. In a mixing bowl whisk together flour, oats, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds. Make a well in center of mixture, then set aside.
  2. In a separate mixing bowl whisk together buttermilk, pumpkin puree, eggs, canola oil and vanilla extract until well blended. Pour pumpkin mixture into flour mixture and whisk just unti combined then fold in chocolate chips.
  3. Pour about 1/3 cup batter at a time onto buttered griddle and spread into an even round. Cook until bottom is golden brown then flip and cook opposite side until golden brown. Serve warm with maple syrup.
  4. Recipe Source: Cooking Classy, inspired by my cookies here

Pumpkin Oat Chocolate Chip Pancakes | Cooking ClassyPumpkin Oat Chocolate Chip Pancakes | Cooking Classy

Pumpkin Oat Chocolate Chip Pancakes | Cooking ClassyPumpkin Oat Chocolate Chip Pancakes | Cooking ClassyPumpkin Oat Chocolate Chip Pancakes | Cooking ClassyPumpkin Oat Chocolate Chip Pancakes | Cooking Classy

Pumpkin Oat Chocolate Chip Pancakes | Cooking Classy


  • Katrina @ Warm Vanilla Sugar: Loving the flavour of these pancakes! So yummy! September 20, 2014 at 10:11am Reply

  • Mo | memo2munch: Your pictures have such a warm, golden glow that I ADORE!

    Also, everything in these pancakes is just so perfect. Can’t wait to try them! Nomnomnom September 20, 2014 at 12:49pm Reply

    • Jaclyn: Thanks Mo! September 20, 2014 at 1:21pm Reply

  • Averie @ Averie Cooks: Talk about fluffy perfection! And those syrup shots, amazing!! It’s just dripping so perfectly down the sides as well as from the top. The technical aspects of this shoot are AMAZING. I end up with syrup…everywhere but the pancakes :) Pinned!! September 20, 2014 at 1:32pm Reply

    • Jaclyn: Thanks Averie! It took two different stacks but I finally got some that were ok :). September 20, 2014 at 2:14pm Reply

  • Daisy @ Simplicity Relished: I am definitely going to try these!! I’ve done pumpkin/chocolate and chocolate/oat but all three– brilliant! Thanks for sharing:) They look delicious. September 20, 2014 at 4:42pm Reply

  • Laura (Tutti Dolci): So gorgeous, I need these pancakes in my life! :) September 20, 2014 at 9:58pm Reply

    • Jaclyn: Thanks Laura :)! September 20, 2014 at 10:39pm Reply

  • Medeja: The color is so beautiful! These pancakes look very delicious! September 21, 2014 at 2:02am Reply

  • Julia @Vikalinka: No need to apologise, I would do the same if I could! Canned pumpkin is not available in England so every time I make a pumpkin recipe I have to start from roasting the pumpkin and they just hit the market here! :-) So excited to start! I think theses gorgeous pancakes will be my first recipe. Thank you for sharing, Jaclyn. September 21, 2014 at 6:32am Reply

  • Jessica @ Portuguese Girl Cooks: These are the pancakes of my dreams! September 21, 2014 at 2:53pm Reply

  • Ordinary Blogger (Rivki Locker): NO! You can never have too many pumpkin recipes. This looks amazing. Adding it to my collection. September 21, 2014 at 6:01pm Reply

  • Rebecca: Great flavor combinations, and plenty of fun making pancakes, I love it. September 22, 2014 at 7:34am Reply

  • Elisa: Could I substitute buttermilk to plain Greek yogurt instead? October 3, 2014 at 9:04pm Reply

    • Jaclyn: I might not recommend it for this recipe because the batter would be incredibly thick. October 4, 2014 at 10:59am Reply

  • Renee @ Awesome on $20: Make yourself what you want. Pumpkin haters be damned. And make me these pancakes. They look awesome!These are soooo pinned. October 11, 2014 at 1:29am Reply

  • Charity: Would I have to do anything different to use this as waddle batter? October 16, 2014 at 7:20am Reply

    • Jaclyn: I would separate yolks and whites and whip whites to medium-stiff peaks with a few tbsp of the sugar and then fold them in at the end of mixing the batter (before adding chocolate chips) while adding the yolks to the other wet ingredients. You could probably just leave it as is too but I prefer to whip the whites for waffles for added fluff. October 16, 2014 at 11:35pm Reply

  • Charity: And by waddle….I meant waffle :) October 16, 2014 at 7:21am Reply

  • Felicia: I’d like to half this recipe… are all the ingredients halfable, or is there something I should change? September 16, 2015 at 5:18pm Reply

    • Jaclyn: Yes it should work just fine to half it. Hope you love them! September 16, 2015 at 9:03pm Reply

  • Karen: Can I substitute the all purpose flour with almond flour or something else that is wheat free? Can the buttermilk be substituted with almond milk? October 7, 2015 at 5:21pm Reply

  • Vadne: Would it be possible to substitute oat flour for the all purpose flour?
    I’ve just discovered your page and the photos sell the recipe just as quickly as the ingredients do. November 10, 2015 at 7:44pm Reply

    • Jaclyn: You could probably use part oat flour along with the white flour but I wouldn’t use all oat flour or the cookies won’t hold up. If you are trying to make them gluten-free you may be able to sub gluten free flour by following the instructions on the package. And thank you for the compliment :), I’m so glad you found my site! November 12, 2015 at 5:11pm Reply

  • Kim: These pancakes were fantastic! Even my husband, who is a die-hard “plain buttermilk pancakes only” person liked them! That’s not easy to do, believe me. My mom requested a copy of the recipe, too. I’m known for “adjusting” or “tweaking” recipes, but I didn’t touch this one- it’s perfect as is! I admit, I did make this a second time, and doubled the ginger- I’m a big ginger fan- it was just as good! I may try adding some finely chopped candied ginger for the next batch. Thanks so much for sharing this fabulous recipe! November 19, 2017 at 8:06pm Reply

    • Jaclyn: You’re welcome! Thanks for the great review! November 20, 2017 at 11:16am Reply

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