Pumpkin Chocolate Chip Pancake Recipe

Moist Pumpkin Chocolate Chip Pancakes are a perfect fall breakfast. Serve these with warm maple syrup.

Pumpkin Chocolate Chip Pancakes

This Pumpkin Chocolate Chip Pancake recipe almost appeared here earlier this week, but that would have been the third day in a row of pumpkin recipes, so I held off for a few days. I’ve been living, breathing and (heck) eating pumpkin for days. It’s one of those wonderful (and nutritious) fall foods. And it can take on so many different personalities depending on how you cook it and what you cook it with. Wait till I get into the savory adaptations I have been dreaming about …

Anyway, these pumpkin pancakes.

Pumpkin Pancakes with Chocolate ChipsThis Pumpkin Chocolate Chip Pancake recipe was really Will’s idea. I mentioned to him that I was thinking of making pumpkin pancakes and he asked me to put chocolate in them. Seemed like a good idea … and it was.  The chocolate is a good complementing flavor for the pumpkin.

Rich in flavor, these pancakes smell distinctively like pumpkin pie. Drizzle them with some good maple syrup and eat them up. I prefer Grade B maple syrup – it’s got a deeper flavor. Really, try it.

Anyway, Pumpkin Chocolate Chip Pancakes are absolutely perfect for a cold day. Like today.

Pumpkin Chocolate Chip Pancake Recipe
Serves: serves 4
  • 1 large egg
  • 1 cup whole wheat flour
  • ¾ cup skim milk
  • 2 tbsp light brown sugar
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tbsp canola oil
  • 1 tbsp baking powder
  • ½ cup pumpkin puree
  • ¼ tsp salt
  • ½ cup chocolate chips
  1. In the bowl of a stand mixer, beat the egg until thick and frothy. Add the flour, milk, brown sugar, cinnamon, nutmeg, oil, baking powder, pumpkin puree and salt. Beat until just smooth. Add the chocolate chips and beat on high for 15 seconds.
  2. Heat a large skillet over just below medium heat. Drop the batter into circles (I like to use an ice cream scoop) and spread out a bit. The batter will be thick. Cook until golden on both sides.


  1. says

    Nice…I’m pumpkined out. I did it with dark premium chocolate: muffins, bread, pudding…Pie is on my blog. Ready to even pass on fudge. How is this possible? Pumpkin and dark chocolate–two superfoods. Good job. Will save. I love pancakes, too.

  2. says

    Pancakes are one of the most versatile of food, it seems to me. It can go sweet, savory, or even very spicy, or filled/stuffed. I’m glad that you posted this, since today’s project is playing around with different flours to make pancakes.

    Last week we made millet pancakes entirely by accident after adding *far* too much water to what was supposed to be the usual millet bread. And surprise – the millet pancakes came out much tastier, and were much easier to make. No extra ingredients, just a change in batter consistency, and there it was!

    Today should bring experiments in rice-flour pancakes (some – eek! – stuffed), and some sorghum-flour pancakes. I’m prepared for some ‘yuck, toss it’ samples, but hope we get some good ones. I’d like to try stuffing one with mashed pumpkin…

  3. says

    I don’t make pancakes often enough, usually just grabbing a yogurt for breakfast, so pancakes always feel like such a treat. Now, pumpkin pancakes feel like even more of a treat, like a holiday gift to yourself. Chocolate chips…good idea Will.

  4. Allison says

    I LOVE these pancakes! I made them for the first time last weekend and my husband and I loved them. I usually make a double batch of blueberry banana pancakes on the weekend and then my husband freezes them and eats them for breakfast all week, but this morning he was requesting pumpkin pancakes! Thanks for posting the recipe!


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