Moist Pumpkin Chocolate Chip Pancakes


Moist Pumpkin Chocolate Chip PancakesMy daughters will eat anything and everything with pumpkin so we’ve been eating a lot of it lately, and these pancakes are no exception. Warm, moist, and delicious. These flavorful pumpkin pancakes are the perfect way to start off a cold winter day. The only thing missing is a hot cup of coffee and your basically set for the day.

Moist Pumpkin Chocolate Chip PancakesYou can use either canned or homemade cooked pumpkin for these pancakes. The chocolate chips are optional but I highly recommend them for an addition of extra flavor and texture.

You can make these pancakes either from scratch or start off with pancake mix. I’ve included both versions of the recipe below.

Moist Pumpkin Chocolate Chip Pancakes

Moist Pumpkin Chocolate Chip Pancakes With Pancake Mix

Prep time:
Cook time:
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Author:
Serves: 12

Ingredients

  • 2½ Cup Original Pancake Mix,
  • 3 TBS brown sugar,
  • 2½ tsp pumpkin pie spice
  • 1 egg
  • 1¾ cup milk,
  • 2 TBS vegetable oil
  • 1 cup pumpkin puree
  • 1 cup chocolate chips

Instructions

  1. In a mediumbowl, mix together the pumpkin puree, milk, egg, and oil; set aside.

    Combine the pancake mix flour, brown sugar, pumpkin spice mix, and chocolate chips in a separate large bowl.

    Stir into the pumpkin mixture just enough to combine, do not over-mix the batter. Taste the batter to insure it has enough spice.

  2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot with your favorite pancake syrup. Pancakes freeze well for up to 6 weeks.

Notes

Instead of pumpkin pie spice, you may use ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon ground allspice.

Moist Pumpkin Chocolate Chip Pancakes From Scratch

Prep time:
Cook time:
Total time:
Author:
Serves: 12

Ingredients

  • 1¼ cup pumpkin puree (canned or fresh)
  • 1½ cups milk
  • 1 egg
  • 3 tablespoons vegetable oil
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions

  1. In a medium bowl, mix together the pumpkin puree, milk, egg, oil and vinegar; set aside.

    Combine the flour, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, salt and chocolate chips in a separate large bowl. Stir into the pumpkin mixture just enough to combine, do not over-mix the batter. Taste the batter to insure it has enough spice; if more is needed don't be afraid to add a little more cinnamon or nutmeg.

  2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot with your favorite pancake syrup. Pancakes freeze well for up to 6 weeks.

Notes

Instead of pumpkin pie spice, you may use ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon ground allspice.

Moist Pumpkin Chocolate Chip Pancakes


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