Pumpkin Chocolate Chip Pancakes
Pumpkin Chocolate Chip Pancakes are loaded with real pumpkin puree, warm spices, and sweet chocolate. Topped with whipped cream and even more chocolate chips, these moist and fluffy pancakes are the perfect sweet and spicy breakfast on a cool, crisp fall morning.
Servings: 12 pancakes
Calories: 118kcal
Ingredients
- 1 cup all purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon pumpkin pie spice
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree (canned or fresh)
- 1 cup whole milk
- 1 egg
- 2 tablespoons unsalted butter (melted and cooled slightly)
- 1/2 cup chocolate chips (I prefer semi-sweet)
Instructions
- In a medium bowl, mix together the flour, brown sugar, pumpkin pie spice, baking powder, and salt.
- Add in the pumpkin puree, milk, egg, and butter. Whisk until just combined then gently fold in the chocolate chips.
- Heat a griddle to 350°F or a flat-bottomed skillet to medium heat. Coat with non-stick cooking spray or butter.
- Scoop out about 1/4 cup of the batter for each pancake and pour into a circular shape on the hot griddle or skillet.
- Cook until bubbles appear on top, then flip and cook an additional 1-2 minutes until golden and cooked through.
- Serve pancakes topped with whipped cream and extra chocolate chips, if desired.
Video
Notes
Tips and Techniques
- You can use canned or fresh pumpkin puree, but be sure not to use pumpkin pie filling (it’s not the same as pumpkin puree).
- Be sure to cook on medium heat or lower so that the pancakes will cook through in the center without burning on the outside. Pumpkin puree does add moisture so these pancakes will be fluffy, but still moist.
- Store leftover pancakes tightly covered in the refrigerator. Use within 5 days.
Nutrition
Serving: 1pancake | Calories: 118kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 69mg | Potassium: 131mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1717IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg