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5 from 3 votes

Pumpkin Chocolate Chip Pancakes

Thick, fluffy pumpkin chocolate chip pancakes are lightly spiced and perfect for a fall weekend breakfast or brunch 
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24
Calories 101kcal
Author Dee

Ingredients

  • 2 eggs
  • 2 cups all purpose flour
  • 1 cup pumpkin puree
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon sea salt
  • ¼ teaspoon nutmeg
  • 1 ½ cups milk
  • 1 cup semi sweet chocolate chips

Instructions

  • Add eggs to a large mixing bowl, and whisk with fork until slightly fluffy
  • Add pumpkin and dry ingredients, and mix well
  • Add milk, and mix until well combined. Batter will be thick
  • Stir in chocolate chips
  • Drop about ¼ cup batter to form roughly 2-inch circles onto a hot, greased griddle, and flip when edges are firm and bubbles pop
  • Top with butter, maple syrup, honey, whipped cream and chocolate chips, if desired

Notes

Makes approximately 24 2-inch pancakes

Nutrition

Calories: 101kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 111mg | Potassium: 134mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1625IU | Vitamin C: 0.4mg | Calcium: 45mg | Iron: 1.2mg