I’ve just realised it’s been a while since I’ve shared a pancake recipe, perhaps a whole 3 weeks!!!

It’s the first of March, marking the first day of Autumn. It’s still blistering hot and flowers are still blooming but I couldn’t wait a second longer to share these gorgeous pumpkin chocolate chip pancakes with you.

I’ve had my summer Instagram feed flooded with pumpkin spice EVERYTHING!!! Gosh I love American bloggers! I’ve always heard of pumpkin pie and pumpkin this and that and always wondered what the big fuss was about. To avoid FOMO I had to give it a try.

Firstly, the batter is incredible! The gorgeous aromas of mixed spice and cinnamon combined with that sweet pumpkin is another level of decadent.

My daughter was playing in the other room when I began frying up scoops of this gorgeous pancake batter, before I could even flip them over she was already seated on her little table waiting to have a bite. She’s the cutest and possibly her mom’s biggest fan.

The first bite was magical, before you even take a bite the warm scents from the spices and chocolate hit you and that’s just the smell! These pancakes are packed full of flavour and the chocolate is a huge must! It just compliments everything so perfectly.

Autumn just got a whole lot yummier!

Here’s how I made them.


2 cups cake flour

2 teaspoons baking powder

1 teaspoon bicarbonate of soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon mixed spice

1 cup chocolate chips

1 and 1/4 cups pureed pumpkin

1/3 cup dark brown sugar

1 large egg

3 tablespoons vegetable oil

1 and 1/2 cups full cream milk


1. In a large bowl, add the flour, baking powder, bicarb, salt, cinnamon, mixed spice, and chocolate chips together until combined.

2. Add the pumpkin, brown sugar, egg, oil, and milk to a blender and blend on high until combined. You can also use a whisk for this step, I prefer a blender for a smoother consistency.

3. Pour the wet ingredients into the dry ingredients and whisk by hand gently until just combined.

4. Heat a non-stick pan over medium heat. Coat with butter. I use a 1/4 cup measuring cup to drop the batter on the griddle making sure to get them all the same size. Flip and cook on the other side until cooked through. Coat oan again with butter for each batch of pancakes.

Serve immediately with a sprinkle of roasted nuts, syrup or ice cream.

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