With the excitement of Halloween in the air there’s no better time to cook as much orange, brown and black food as possible! We make pumpkin pancakes all the time at our house, but come October I like to spice things up and fill them with a chocolate cream cheese filling. They’re like Halloween whoopie pies, only without the gnarly ingredients or food dyes of the pre-packaged ones.

Warning_ once you try these babies you may never be able to go back to regular pancakes again!


Pumpkin Pancakes Sandwiches with Chocolate Filling

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Author: Catherine McCord
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes



Chocolate Filling:


  • Sift the first 6 ingredients in a bowl.
  • In a separate bowl, combine the rest of the pancake ingredients.
  • Slowly add the dry ingredients to the wet until combined; it’s ok if there are some lumps.
  • Heat a large sauté pan or griddle over medium heat and grease with oil.
  • Drop about 2 tbsp of the pancake mixture onto the griddle and cook for 2 minutes on each side until golden.
  • Set aside and allow to cool.
  • To make the filling: In a small bowl, combine all of the ingredients for the filling until smooth.
  • Place 1 tbsp of the filling between two pancakes to make a sammie.
  • Continue to make the rest of the sammies.
  • Serve.
  • * Tip: For perfectly round pancakes, use an ice cream scooper to put the pancake batter onto the griddle.


Calories: 230kcal | Carbohydrates: 27g | Protein: 6g | Fat: 12g | Cholesterol: 30mg | Sodium: 550mg | Fiber: 2g | Sugar: 9g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


    1. Hi! I’ve added the instructions. Sorry about that – they accidentally got deleted when we redesigned our website. Thanks for letting me know 🙂

  1. Perfect idea!! My kids are not cream cheese eaters even if it’s chocolate flavored. This would be perfect for breakfast on the go as I think they’d be plenty sweet without anything on them. Thanks for the awesome tip!

  2. I have 2 of your cookbooks just to get this recipe, but it’s not in either…so I am here. My problem is the pancakes never cook all the way through. I follow the recipe and don’t make them big, but it takes alot longer than 2 minutes, more like 5+. Any hints? Love your recipes

  3. Turned out great. I had pumpkin spice powder so used it instead of cinnamon. Turned out nice. Thanks for the recipe!

  4. Made these and added smashed banana, delicious!
    Did you say it was a whole can of pumpkin rather than 1 cup?

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  6. I added 1/4 cup mini dark chocolate morsels to the mix and it was Perfect! No chocolate filling required and no messy toddler! 🙂

  7. We have been making these pancakes for a whirl and love them. my son can no longer eat gluten. Any ideas for flour substitutions?

  8. I used your pumpkin pancake recipe and added ricotta cheese to the batter. My 13 month old inhaled these pancakes!! Love love love your recipes! Thanks for another yummy breakfast inspiration!

  9. I just cooked this,and ate this deicious pancake.Thanks,and you’re right I can’t go back,and eat normal pancakes.Whenever I want to make pancakes,I want to make these.

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  11. FYI, Trader Joe’s canned pumpkin is BPA free! Also, I have been using increasing amounts of the white whole wheat in all of the weelicious recipes I make, and have gotten to 75% white whole wheat so far without noticing any difference in textures.

  12. I made these this morning with fresh pumpkin, all whole wheat pastry flour, and buttermilk in place of regular milk because that is what I had on hand. They turned out really well. The batter was initially really thick so I added extra buttermilk. We were not a fan of the combo of chocolate and pumpkin, but loved both items separately.

  13. I just noticed that I too added a whole can of pumpkin instead of 1 cup. whoops…it still turned out fine.

  14. I just made these. I used canola oil instead of vegetable oil and they turned out fine. I didn’t made the filling yet but they pancakes are so moist. Not too sweet which is fine but I am sure if I made the filling it would be plenty sweet 🙂

  15. […] breakfast we tried out this recipe from They looked so delicious, but honestly, the Pumpkin Pancake Sandwiches with Chocolate Filling were, sadly, a flop at my house. Other reviewers loved them, so our household cold be […]

  16. Made these this morning….omg they are so good!! I was planning on just feeding them to the kids but my husband and I both loved them as well!! I accidently added a whole can of pumpkin but it just made them even better! This is definitly one I will be making often:)

  17. I’m so glad I just discovered the dairy free “cream cheese” at Trader Joes today! Now I can eat this! Woohoo! We have always subsituted any milk in the recipes from here, but I had not found a good cream cheese replacement 😉

  18. Coconut oil is okay for you in moderation, but it has a ton of saturated fat (1TBSP 12 grams of sat fat, as compared to vegetable oil, 1.8 grams). It also has no vitamins or minerals, oil of any kind is just fat.

  19. That is a great idea, we have coconut oil, but won’t this affect the pumpkin taste? The coconut oil really smells like coconut? (I bought a jar for something that I never made). It is also much thicker than oil, so would we have to add something else liquidy?

  20. these are great…however, i cringe whenever i see recipes with “vegetable oil”. coconut oil is such a better choice for fats and has so many wonderful nutrients for children (and us adults). i would love to see “coconut oil” replacing “vegetable oil” on this amazing website!

  21. […] Pumpkin Pancakes with Chocolate Filling […]

  22. […] Pumpkin Pancakes with Chocolate Filling […]

  23. Can you use all white whole wheat flour in this recipie. Or sould I stick with the typical half AP and half White whole wheat. Just started using the white whole wheat so I am not sure if it can be used the same as AP flour or as regular whole wheat flour. Thanks!
    I alo have whole wheat pastry flour. SO many flours its confusing!

  24. Crystal, Just use fresh pumpkin puree. That’s what we’ve started doing and it’s worked out great. Just roast a small pie pumpkin for about an hour and scrape out the puree once cooked.

  25. Great recipe! However, we avoid canned food. Do you know of any bpa free canned pumpkin, or pumpkin in other packages? …or, do you have a recipe to make it from scratch?
    Thanks so much!

  26. Oops, just saw 1 cup…thought it said 1 can and wondered why it repeated ‘canned’ after. Silly me!

  27. I was looking specifically for a pumpkin dish for breakfast today… Yay! 33 weeks preggo along with my 26 month old son- we need a project for this rainy Florida afternoon. Better yet, one that sounds delish!

  28. I love when I receive these daily recipes and I have all the ingredients. Making these for dessert tonight!

  29. Yes, as long as the pumpkin is cooked and soft and pureed until smooth, you’re good to go!

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