Skip to Content

Pumpkin Chocolate Chip Pancake Recipe

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

Pumpkin Chocolate Chip Pancake Recipe

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.

Pumpkin Chocolate Chip Pancake Recipe

Pumpkin Chocolate Chip Pancake Recipe

Yield: 4 servings

Ingredients

  • 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

Instructions

  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.
Previous
An Open Letter to Mother Nature
Next
Blue Cheese and Caramelized Shallot Quiche Recipe

Allison

Sunday 6th of November 2011

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!

Marie

Sunday 23rd of January 2011

We made these this morning and they are FANTASTIC. Thank you for sharing!

More To The Core - Blog Archive » Pumpkins, Pumpkins, Everywhere …

Monday 14th of June 2010

[...] Pumpkin Chocolate Chip Pancakes at Sarah’s Cucina [...]

Roasted Pumpkin Seeds Recipe | Sarah’s Cucina Bella :: Family Food

Wednesday 4th of November 2009

[...] Don’t forget nutritious!). Just look at all the pumpkin recipes I have written about lately. Pumpkin Chocolate Chip Pancakes, Pumpkin Cupcakes, Pumpkin Coconut Muffins … [...]

Jessica Lee Binder

Friday 23rd of October 2009

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.