Peanut Butter Chocolate Chip Pancakes

You probably have a few thoughts right now.

1) Another pancake recipe??

2) Another food blogger  making a pumpkin recipe?

3) This has to be the longest recipe name ever.

All of these are correct. I’m obsessed with pancakes. It’s Fall, so clearly I’ve joined the pumpkin bandwagon. The only way to properly describe this recipe is “Peanut Butter Chocolate Chip Pumpkin Pancakes” because all of these ingredients are SUPER important in making this quite possibly the best pancake ever. I know that’s a bold statement, but I’ve had a tons of pancakes and this one may steal the show.

I’m always on the hunt for products healthy and organic products which is why I used Farmer’s Market organic pumpkin. This product is made of only organic pumpkins (imagine that?). It’s non-GMO and certified organic!

I told you how much I love their peanut butter when I shared my dark chocolate peanut butter no bake bites so of course I had to find a way to incorporate some PB into these pancakes. For the peanut butter I used a version of my own homemade peanut butter that I had mixed with some real maple syrup (the maple syrup I used had no high-fructose corn syrup, food coloring, or other additives).

Mighty Maple Peanut Butter

If you don’t feel like making your own peanut butter, I would recommend Mighty Maple Peanut Butter which is non-GMO verified, gluten free certified, vegan and kosher. It’s also really delicious and is my go-to when I’m not eating my own homemade PB.

Oh, and you better believe that my wife and I definitely ate these for dinner one night, and the next morning I had cake for breakfast. You only live once, right?

Peanut Butter Chocolate Chip Pumpkin Pancakes Recipe

The perfect fall pancakes featuring pumpkin, peanut butter, maple syrup, and chocolate chips!


  • 1 cup white unbleached flour
  • 1 teaspoon baking powder
  • 1 teaspoon. baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla
  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons warm water) or 1 egg
  • 1 cup vanilla almond milk
  • ½ a can of organic pumpkin (about 7.5 ounces)
  • 1 tablespoon coconut oil, melted
  • ¼ cup peanut butter (Peanut Butter & Co. Mighty Maple is what I used)
  • ½ cup dairy-free mini chocolate chips
  • maple syrup for topping


  1. In a small bowl combine 1 tablespoon flaxseed meal + 3 tablespoons warm water and set aside until gel-like (flax egg)
  2. In a large bowl, mix flour, baking powder, baking soda, salt, and cinnamon together.
  3. Stir in maple syrup, vanilla, flax egg, almond milk, organic pumpkin, melted coconut oil, peanut butter, and chocolate chips.
  4. Stir until mixed well.
  5. Heat a non-stick griddle over medium-high heat.
  6. Place spoonfuls of batter onto griddle and cook evenly on both sides.
  7. Serve warm pancakes with maple syrup.