Pumpkin Chocolate Chip Pancakes: Easy, Fluffy Delights for Any Morning
Enjoy these delightful Pumpkin Chocolate Chip Pancakes for a perfect morning treat, packed with flavor and fluffiness.
Equipment
- large bowl
- whisk
- griddle
- measuring cups
- measuring spoons
Ingredients
Dry Ingredients
- 2 cups pancake mix
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
Wet Ingredients
- ½ cup 100% canned pumpkin puree
- 2 large eggs
- 3 tablespoon vegetable oil
- ¼ cup brown sugar
- 1 ¼ cups whole milk
Add-ins
- ½ cup mini chocolate chips
Instructions
Pancake Preparation
- Combine dry ingredients in a large bowl: pancake mix, cinnamon, nutmeg, and cloves.
- Whisk together the pumpkin puree, oil, eggs, brown sugar, and milk in another bowl.
- Stir wet ingredients into the dry ingredients just until moistened.
- Fold in the mini chocolate chips.
- Grease griddle with nonstick baking spray and pour batter by ¼ cupfuls onto the griddle and cook until bubbles on top begin to pop and bottoms are golden brown.
- Flip and cook until the second side is golden brown. Repeat with remaining pancake batter.
- Serve with your favorite toppings: additional chocolate chips, syrup, butter, Greek yogurt, whipped cream, peanut butter, honey, etc.
Notes
Can use 1 heaping tsp. pumpkin pie spice and ½ tsp. cinnamon instead of nutmeg and cloves. Feel free to swap the whole milk with buttermilk for ultra tender and moist pancakes. Swap brown sugar for honey. Freeze in a freezer safe bag for up to 2 months. Reheat pancakes in the toaster.
Nutrition
Serving: 1pancakeCalories: 103kcalCarbohydrates: 11gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 39mgSodium: 107mgPotassium: 95mgFiber: 1gSugar: 5gVitamin A: 1384IUVitamin C: 1mgCalcium: 73mgIron: 1mg
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