Chocolate Chip Pumpkin Pancakes
Start your day with the warm, cozy flavors of Chocolate Chip Pumpkin Pancakes—where autumn spices meet decadent chocolatey goodness. These fluffy pancakes are made with real pumpkin puree and a blend of cinnamon, nutmeg, and ginger, offering a perfect balance of sweetness and spice. Studded with melty chocolate chips, every bite feels indulgent yet comforting. Easy to prepare in under 30 minutes, they're ideal for a festive fall breakfast or brunch. Pair them with a drizzle of maple syrup, a dollop of whipped cream, or even more chocolate chips for an extra-special treat. Perfect for pumpkin lovers, this recipe is a must-try for your autumn breakfast table!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 1 cups milk
- 0.75 cups pumpkin puree
- 1 large egg
- 2 tablespoons unsalted butter (melted and slightly cooled)
- 1 teaspoons vanilla extract
- 0.5 cups chocolate chips
- 1 as needed cooking oil or butter for greasing
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until evenly combined.
In a separate bowl, whisk together the milk, pumpkin puree, large egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; some small lumps are fine.
Gently fold in the chocolate chips until evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking oil or butter.
For each pancake, pour approximately 1/4 cup of batter onto the skillet. Spread it slightly into a circle if needed.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancake and cook for an additional 2-3 minutes on the other side until golden brown and fully cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as maple syrup, whipped cream, or additional chocolate chips.
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 274 mg | 92% | |
| Sodium | 2551 mg | 111% | |
| Total Carbohydrate | 270.7 g | 98% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 105.6 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 490 mg | 38% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1458 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
