Chocolate Chip Pumpkin Pancakes Recipes
PUMPKIN CHOCOLATE CHIP PANCAKES
These Pumpkin Chocolate Chip Pancakes are fluffy pancakes, lightly spiced, loaded with pumpkin, and made extra special with chocolate chips!
Provided by Maegan - The BakerMama
Categories Breakfast
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the flour, brown sugar, baking powder, and pumpkin pie spice. In a separate bowl, whisk together the milk, vanilla and egg. Add the milk mixture to the flour mixture and stir until just combined. Fold in the pumpkin and then 1/2 cup chocolate chips. Let batter rest while you heat your griddle to medium heat.
- Spray the griddle with cooking spray. Using a ladle or 1/4-cup measuring cup, scoop batter onto heated griddle. Sprinkle the batter of each pancake with a few more chocolate chips. Cook until batter starts to bubble a bit on top and the bottom is evenly browned. Flip and cook until both sides are lightly browned and chocolate is melting. Remove to a baking sheet and put the baking sheet in a warm oven while you cook the rest of the batter.
- Serve warm with maple syrup, if desired. Store in a resealable baggie in the refrigerator and reheat in the toaster like you would when you toast bread.
PUMPKIN-CHOCOLATE CHIP PANCAKES
Steps:
- In a large bowl, combine pancake mix, cinnamon, nutmeg and cloves. In a small bowl, whisk eggs, buttermilk, pumpkin, butter and honey; stir into the dry ingredients just until moistened. Fold in chocolate chips., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with additional chocolate chips and honey.
Nutrition Facts : Calories 422 calories, Fat 18g fat (10g saturated fat), Cholesterol 111mg cholesterol, Sodium 844mg sodium, Carbohydrate 57g carbohydrate (18g sugars, Fiber 5g fiber), Protein 11g protein.
PUMPKIN CHOCOLATE CHIP PANCAKES
The most amazing pumpkin pancakes - so light + fluffy and made with semisweet chocolate chips. PERFECTION.
Provided by Chungah Rhee
Categories breakfast
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour, chocolate chips, brown sugar, baking powder, baking soda and salt and cinnamon. In a large glass measuring cup or another bowl, whisk together buttermilk, pumpkin, eggs and melted butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Lightly coat a griddle or nonstick skillet with cold butter. Working in batches, scoop 1/4 cup batter for each pancake. Cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer. Serve immediately with maple syrup.
CHOCOLATE CHIP PUMPKIN PANCAKES
I've found a way to have the flavor of my favorite muffins in a pancake. My kids love these and I hope you do too!
Provided by merandmalmom
Categories Breakfast
Time 20m
Yield 16 pancakes, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients (flour, powder & salt) in medium mixing bowl.
- Add eggs, milk, oil and pumpkin.
- Cook on medium griddle.
- When pancakes are ready to flip, sprinkle with chips.
- Wipe the griddle before the next batch so that excess chips won't burn next batch.
Nutrition Facts : Calories 441.1, Fat 22.1, SaturatedFat 5.8, Cholesterol 107.4, Sodium 703.7, Carbohydrate 53.9, Fiber 8, Sugar 12.1, Protein 13
PUMPKIN PANCAKES
These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.
Provided by Anonymous
Categories Breakfast and Brunch Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g
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