Moist Pumpkin Chocolate Chip Pancakes are a perfect fall breakfast. Serve these with warm maple syrup.
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.
This 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.
- 1 large egg
- 1 cup whole wheat flour
- 3/4 cup skim milk
- 2 tbsp light brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp canola oil
- 1 tbsp baking powder
- 1/2 cup pumpkin puree
- 1/4 tsp salt
- 1/2 cup chocolate chips
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.
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.