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fall Archives - Pastry and Soul

Chocolate Chip Pumpkin Spice Latte Pancakes

These delicious Chocolate Chip Pumpkin Spice Latte pancakes will be your go to fall breakfast and brunch food! You’ll want to always have these pancakes on the menu.

These are hands down my favorite pancakes, not just for fall, but for anytime of the year! I hope you love them, too!

Are you looking for an amped up pancake recipe? If so, then this is it! These pancakes have the perfect blend of pumpkin spice, coffee and chocolate flavors. The pancakes are extra fluffy, soft and make you feel like it’s officially fall. The espresso whipped cream is the perfect topping for this recipe!

pancakes on multicolored plates

Be sure to check out my Dutch baby pancake and my cinnamon rolls for additional recipes to add to your breakfast and brunch menus!

What you’ll need for these Chocolate Chip Pumpkin Spice Latte Pancakes

  • Flour: All purpose flour was used for this recipe. Always spoon your flour into a measuring cup rather than packing the flour like you may usually do with brown sugar.
  • Pumpkin Spice: The addition of pumpkin spice is what gives this pancake a warm flavor note. Pumpkin spice is a combination of cinnamon, ginger, cloves and nutmeg. You can make your own pumpkin spice blend or purchase it from your local grocery store.
  • Eggs: It’s best to use room temperature eggs.
  • Buttermilk: Buttermilk is always the best milk to use for pancakes, but you are welcome to use your favorite type of milk. Buttermilk reacts quickly with baking soda and give extra rise and fluffiness to your pancakes.
  • Granulated Sugar: This recipe uses a combination of granulated white sugar and brown sugar.
  • Brown Sugar: You may use dark or light brown sugar. The molasses brings some additional flavor to the pancakes.
  • Butter: This recipe requires melted butter.
  • Vanilla Extract: Vanilla adds some additional flavor to this recipe that’s not just sweetness.
  • Salt: Remember to add salt to balance the sweetness in this recipe.
  • Heavy Cream: This will be the base of your whipped cream.
  • Powdered sugar: Powdered sugar and heavy cream are the basics for whipped cream.
  • Espresso: The powdered espresso will be used twice in the recipe.
  • Additional Toppings: Additional toppings are optional. I used powdered sugar and chocolate chips to top these pancakes. You won’t need any syrup, but you’re welcome to add it for some extra fall flare!
pumpkin pancakes on blue and pink plates
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pumpkin pancakes on blue and pink plates

Chocolate Chip Pumpkin Spice Latte Pancakes

  • Author: Samantha – Pastry & Soul
  • Total Time: 35 minutes
  • Yield: 10 pancakes 1x


These delicious Chocolate Chip Pumpkin Spice Latte pancakes will be your go to fall breakfast and brunch food! You’ll want to always have these pancakes on the menu.



Chocolate Chip Pumpkin Spice Latte Pancakes

  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 4 teaspoons baking powder
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon espresso powder
  • 1/2 teaspoon salt
  • 1/8 cup granulated sugar
  • 1/8 cup brown sugar (light or dark)
  • 1 1/4 cup buttermilk, room temperature
  • 1/4 cup unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1/2 cup pure pumpkin 
  • 2 teaspoons vanilla extract

Espresso Whipped Cream

  • 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar or granulated sugar
  • 1 teaspoon espresso powder
  • 1/2 teaspoon vanilla extract


  1. In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, espresso powder, salt, granulated sugar and brown sugar.
  2. In a heatproof container, melt the butter in the microwave in 15 second increments until melted. You can also melt the butter in a pan over the stove on low heat. Do not burn the butter.
  3. Allow the melted butter to cool.
  4. In a bowl, whisk together the cooled melted butter, buttermilk, egg, pumpkin and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and mix together. I start off with a whisk then switch to a rubber spatula to fold the ingredients together. Do not overmix the batter.
  6. The batter will be thick, but you may add in a 1/4 cup of buttermilk if the batter is too thick for you.
  7. Allow the batter to rest for 10 minutes. Make the espresso whipped cream while the pancake batter is resting.
  8. Heat a skillet over medium heat and scoop out about 1/3 cup of batter for each pancake. 
  9. Bubbles will start to appear on the top of the pancake and the sides of the edges of the pancakes will start to brown. This is when you’ll know to flip the pancake. Since these pancakes are pretty thick, it may take a bit longer than usual to cook. Do not walk away from these pancakes. Watch them carefully.
  10. Serve with the espresso whipped cream, powdered sugar and chocolate chips. Enjoy!

Espresso Whipped Cream

  1. This recipe works best when you use a cold metal mixing bowl and whisk attachment. Put the mixing bowl and whisk attachment in the refrigerator or freezer for about 15 minutes.
  2. Remove the mixing bowl and whisk attachment from the refrigerator, attach the whisk to the electric mixer and pour the cold whipped cream into the bowl.
  3. Pour in the sugar, espresso and vanilla. Beat for 4-5 minutes or until you can scoop it with a spoon and it holds it’s shape.
  4. Add a spoonful (or more) on the pancakes or fill a piping bag with a piping tip and pipe the whipped cream on to the pancakes.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: breakfast, brunch

Keywords: breakfast, brunch