Double Pumpkin and Chocolate Chip Pancakes Recipe

Name: Double Pumpkin and Chocolate Chip Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour or half whole wheat and half all-purpose flour; 1/2 teaspoon pumpkin pie spice; 1/2 tablespoon baking powder; 1/2 teaspoon salt; 3/4 cup milk, low-fat; 1/2 teaspoon vanilla extract; 1 large eggs; 1/4 cup pumpkin puree (canned); 3 tablespoons vegetable oil; 1/4 cup chocolate chips (semi-sweet); 1/4 cup pepitas (pumpkin seeds) or sunflower seeds

Servings: persons

1 cup whole wheat flour or half whole wheat and half all-purpose flour
1/2 teaspoon pumpkin pie spice
1/2 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk, low-fat
1/2 teaspoon vanilla extract
1 large eggs
1/4 cup pumpkin puree (canned)
3 tablespoons vegetable oil
1/4 cup chocolate chips (semi-sweet)
1/4 cup pepitas (pumpkin seeds) or sunflower seeds

1
Preheat a large nonstick skillet at low while you are preparing the batter.
2
Spray the pan lightly with cooking spray or oil with a few drops of oil.
3
In a medium bowl, combine the flour, pumpkin pie spice, baking powder, and salt.
4
Whisk until well mixed.
5
In another bowl, whisk together milk, vanilla extract, egg, pumpkin puree and oil until well blended.
6
Pour the liquid mixture into flour mixture, and stir until just incorporated.
7
Gently fold in the chocolate chips and pumpkin seeds until evenly distributed.
8
Pour about 1/4 cup batter for each pancake into hot skillet, you should be able to cook 3 to 4 at the same time, depending on the size of your skillet.
9
Or cook the pancakes in a greased hot griddle.
10
Cook about 3 minutes, turning when edges look cooked and bubbles begin to break on surface.
11
Continue to cook the other side for another 2 to 3 minutes or until golden brown.
12
Serve warm pancakes with maple syrup.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup whole wheat flour or half whole wheat and half all-purpose flour, 1/2 teaspoon pumpkin pie spice, 1/2 tablespoon baking powder, 1/2 teaspoon salt, and more.

Yes, Double Pumpkin and Chocolate Chip Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double Pumpkin and Chocolate Chip Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions