Recipe | Chocolate Chip Pumpkin Pancakes

Arielle Forbes | Dr. Foodie

I decided to take a break from all the dinner recipes and switch it up with some good ole pancakes. Who says that pumpkin based recipes can only be enjoyed during the fall months?



2 ½ c flour

1/3 c sugar

4 tsps baking powder

1 ½ tsp cinnamon

1 tsp ginger

1 tsp salt

¼ tsp nutmeg

¼ tsp ground cloves

½ c dark chocolate chips

2 eggs, room temperature

1 tsp vanilla

2 c milk, room temperature

¾ canned pumpkin or fresh pumpkin puree

4 tbls melted butter



Combine the dry ingredients except for the chocolate chips in a large bowl and whisk together.

In a separate bowl whisk together the wet ingredients and gradually combine with the dry ingredients.

Fold in the chocolate chips or add them to the pancakes individually.

On a griddle sprayed with PAM, pour about ¼ - 1/3 cup of batter onto the griddle. Flip with bubbles appear on the surface. [Servings: Makes 16 pancakes if using 1/3 cup]

Serve with warmed maple syrup

Notes: Can easily be made gluten free by substituting your favorite gluten free flour.