Description
Delightful pancakes infused with pumpkin puree and chocolate chips, perfect for a cozy autumn breakfast.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup all-purpose flour (or whole wheat flour)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 cup milk (or almond milk)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
Instructions
- In a large bowl, mix the flour, baking powder, baking soda, spices, and salt until well blended.
- In another bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract until fully combined.
- Gently pour the wet mixture into the dry ingredients and stir until just combined.
- Fold in the chocolate chips until evenly distributed.
- Preheat a non-stick skillet over medium heat and lightly grease.
- Pour about 1/4 cup of batter per pancake onto the skillet and cook until bubbles form, about 2-3 minutes. Flip and cook for an additional 2 minutes until golden brown.
- Serve with your favorite toppings and enjoy!
Notes
Feel free to substitute canned pumpkin with applesauce for a lighter pancake and adjust spices to your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Keywords: pumpkin pancakes, chocolate chips, fall recipes, breakfast, brunch