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Fluffy pumpkin spice pancakes filled with mini chocolate chips are a taste of fall that’s delicious topped with syrup for breakfast or drizzled with chocolate sauce and whipped cream for dessert. This recipe was originally posted September 2011.
These chocolate chip pumpkin pancakes originated years ago when the wonderful ladies who work in my school cafeteria made them for the teachers one day whenever the kids had blueberry pancakes. They were such a treat! When I asked they told me they just used their pancake mix and added in the pumpkin puree and chocolate chips.
Because I enjoyed them so much I had to make them myself. Instead of using a baking mix I just tweaked my favorite pancake recipe. I reduced the amount of eggs and milk and added in the pumpkin puree then added the mini chocolate chips. Originally I used regular size chocolate chips and you certainly can but I find that the mini chocolate chips really get mixed throughout the pancakes so each bite has pumpkin and chocolate in it.
These are best eaten as soon as they are cooked because the chocolate chips are warm and gooey while the pumpkin and spices shine through. We usually have these for breakfast or dinner with syrup and butter on them.
However, these are also great for dessert. I like to drizzle the pancakes with chocolate syrup and put whipped cream on top. It’s sinfully delicious and perfect for fall! You could also put a scoop of cinnamon ice cream on top then drizzle with chocolate or caramel sauce.
No matter how you decide to eat these pancakes they need to be on your menu soon. You can thank me later!
- 1 ½ c. low fat milk
- 1 c. pure pumpkin puree
- 1 egg, beaten
- 2 Tablespoons vegetable oil
- 2 c. flour
- 3 Tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon salt
- ¾ c. mini chocolate chips
- In a large bowl mix milk, pumpkin, egg, and oil. In a smaller bowl combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Slowly add the flour mixture to the pumpkin mixture. Mix with a whisk until the batter is smooth. Stir in the chocolate chips.
- Heat a large frying pan over medium heat. Spray with cooking spray.
- Pour two pancakes into the pan, each with about ¼ cup of batter. When the top begins to bubble flip the pancake and allow to cook for two more minutes. Remove from pan and serve.
A Hezzi-D Original recipe
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 186Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 297mgCarbohydrates: 29gFiber: 2gSugar: 11gProtein: 4g