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–+ servings
Chocolate Chip Pumpkin Pancakes

Deliciously Cozy Chocolate Chip Pumpkin Pancakes Recipe

These Chocolate Chip Pumpkin Pancakes blend warm spices and sweet chocolate for a delightful fall breakfast.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Batter
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour blend.
  • 1/2 cup Whole Wheat Flour Can be swapped for all-purpose flour.
  • 1/4 cup Brown Sugar White sugar or coconut sugar works too!
  • 2 teaspoons Baking Powder Ensure it’s fresh for best rise.
  • 1 teaspoon Baking Soda Always check for freshness.
  • 1/2 teaspoon Salt Feel free to omit for low-sodium diet.
  • 1 teaspoon Ground Cinnamon Or use pumpkin pie spice.
  • 1/4 teaspoon Ground Nutmeg Can substitute with allspice.
  • 1 teaspoon Ground Ginger Fresh grated ginger is a lovely alternative.
  • 1 cup Pumpkin Puree Use pure pumpkin puree, not pie filling.
  • 1 cup Milk Swap with any non-dairy milk.
  • 2 large Large Eggs Can replace with flax eggs for vegan option.
  • 1/4 cup Melted Butter or Coconut Oil Coconut oil for a dairy-free version.
  • 1 teaspoon Vanilla Extract Optional but recommended.
  • 1/2 cup Mini Chocolate Chips Dark or white chocolate chips are great substitutes.
Optional Toppings
  • Maple Syrup Drizzle on top for sweetness.
  • Whipped Cream Light and fluffy, perfect for embellishment!
  • Chopped Pecans Adds crunch and enhances flavor.

Equipment

  • Mixing Bowl
  • whisk
  • spatula
  • non-stick skillet

Method
 

Pancake Instructions
  1. In a large mixing bowl, whisk the dry ingredients until thoroughly blended.
  2. In a separate bowl, mix the wet ingredients until smooth and well combined.
  3. Gently combine the wet mixture into the dry ingredients, being careful not to overmix.
  4. Fold in the mini chocolate chips and let the batter rest for about 10 minutes.
  5. Preheat the skillet over medium heat, greased with butter or cooking spray.
  6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, then flip.
  7. Once golden brown, serve pancakes warm with maple syrup and optional toppings.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 28gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 320mgPotassium: 150mgFiber: 1gSugar: 7gVitamin A: 1200IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Rest the batter for fluffier pancakes. Test skillet heat for perfect cooking results.

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