You are going to want these Fluffy pumpkin pancakes recipe with chocolate chips when the weather starts getting cooler outside!
These pumpkin pancakes started off healthy, but I did something “bad” to them. I added in some chocolate chips. Oops! They kind of fell into the pancakes from my pantry into the batter. Just kidding! I heard that if you ate a piece of dark chocolate a day, it would help lower your blood pressure. How can these be totally bad for you then? These pancakes are sweet and very festive for the Pumpkin season. Make them for breakfast tomorrow morning!
What Ingredients do I need?
Flour and Baking soda - dry ingredients
Pumpkin Pie Spice, Cinnamon, and Salt - for spices
Low Fat Buttermilk - Any type of milk will be ok but this is what I prefer when making pancakes from scratch.
Canned Pumpkin - optional
Eggs - large
Chocolate Chips - I used chocolate chips. If you like another type of chocolate use that instead.
How to Make Pumpkin Pancakes
To print the full recipe please see the recipe card below.
In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon and salt.
In a large bowl, beat together buttermilk, pumpkin, eggs, and sugar. Add dry ingredients to wet ingredients; fold in just to combine. Add in the chocolate chips.
Coat a nonstick griddle or pan with cooking spray; heat over medium-high heat. Spoon batter into pan in batches using ¼-cup batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Remove pancakes to a tray in a warm oven; repeat with remaining ingredients (being careful not to spray cooking spray into an open flame). Sprinkle with powdered sugar just before serving. Yields 2 pancakes per serving.
Other Recipes to Try
Healthy 3 Ingredient Chocolate Muffins
If you’ve tried this Pumpkin Pancakes recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest
Chocolate Chip Pumpkin Pancakes
- Yield: 14 1x
Ingredients
- 1 ¼ cup(s) all-purpose flour
- 1 ½ tsp baking soda
- 1 ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp table salt
- 1 ¼ cup(s) low-fat buttermilk
- 1 cup(s) canned pumpkin, do not use pumpkin pie filling
- 2 large egg(s)
- 3 Tbsp packed brown sugar, dark variety
- 3 spray(s) cooking spray
- 2 tsp powdered sugar
- ½ cup of mini chocolate chips
Instructions
- In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon and salt. In a large bowl, beat together buttermilk, pumpkin, eggs, and sugar. Add dry ingredients to wet ingredients; fold in just to combine. Add in the chocolate chips.
- Coat a nonstick griddle or pan with cooking spray; heat over medium-high heat. Spoon batter into pan in batches using ¼-cup batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Remove pancakes to a tray in a warm oven; repeat with remaining ingredients (being careful not to spray cooking spray into an open flame). Sprinkle with powdered sugar just before serving. Yields 2 pancakes per serving.
Notes
Weight Watcher's Points Plus: 5
myWW points: Blue 3; Green 4; Purple 3 (¼ cup serving size)
- Category: Medium
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Fat: 4.4
- Carbohydrates: 33.9
- Fiber: 2.1
- Protein: 7
Keywords: pumpkin pancakes
Jenna says
I used 1/2 cup of chocolate chips.
Amber says
Not seeing the chocolate chips in the recipe? How much do we use?
Kate @ Babaganosh.org says
Yum! These look delicious. I love pumpkin spice everything, but definitely prefer the natural stuff made at home (such as this) instead of sugar artificially flavored drinks. Although in a pinch a dunkin donuts pumpkin spice coffee will do 🙂
I am trying to wait a few more weeks before I start with the fall recipes, but posts like this and my pinterest page makes it hard to wait!