Description
Deliciously moist and flavorful Pumpkin Chocolate Chip Pancakes, perfect for a cozy breakfast or brunch. These pancakes blend warm spices and rich pumpkin puree with sweet mini chocolate chips for a festive twist on classic pancakes that everyone will love.
Ingredients
Scale
Dry Ingredients
- 2 cups pancake mix
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
Wet Ingredients
- 1/2 cup 100% canned pumpkin puree
- 2 large eggs
- 3 Tbsp vegetable oil
- 1/4 cup brown sugar
- 1 1/4 cup whole milk
Add-ins
- 1/2 cup mini chocolate chips
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the pancake mix, cinnamon, nutmeg, and cloves ensuring the spices are evenly distributed throughout the flour base.
- Mix Wet Ingredients: In a separate bowl, beat together the pumpkin puree, vegetable oil, eggs, brown sugar, and whole milk until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just moistened; be careful not to overmix to keep pancakes tender.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips to evenly distribute them throughout the batter.
- Cook Pancakes: Preheat and grease a griddle or skillet over medium heat with nonstick baking spray. Pour batter by 1/4 cupfuls onto the hot surface and cook until bubbles form on top and edges begin to set, about 2-3 minutes. Flip carefully and cook the other side until golden brown, about another 2 minutes.
- Serve: Repeat with remaining batter. Serve warm topped with your favorite additions such as extra chocolate chips, syrup, butter, Greek yogurt, whipped cream, peanut butter, or honey.
Notes
- You can substitute 1 heaping teaspoon pumpkin pie spice and 1/2 teaspoon cinnamon for the nutmeg and cloves for a simplified spice blend.
- Switch out whole milk for buttermilk to create ultra tender and moist pancakes.
- Brown sugar can be swapped with honey for a natural sweetener alternative.
- Freeze leftover pancakes in freezer-safe bags (like Stasher bags) for up to 2 months.
- Reheat frozen pancakes in the toaster for a quick and delicious breakfast treat.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 6g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
