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

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Pumpkin Oat Chocolate Chip Pancakes

5 from 1 vote

Tender fluffy pumpkin flavored pancakes dotted with oats and decadent chocolate chips. Makes about 14 pancakes.

Servings: 7
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 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
Course: Breakfast
Cuisine: American
Keyword: Pumpkin Pancakes
Author: Jaclyn
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


  • 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

  • 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

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