Description
Indulge in a stack of fluffy Pumpkin Chocolate Chip Pancakes that perfectly blend seasonal flavors with a touch of sweetness. Ideal for breakfast, brunch, or even a cozy dinner, these pancakes are quick to make and freezer-friendly—perfect for busy mornings. The delightful combination of rich pumpkin puree and mini chocolate chips creates an irresistible treat that both kids and adults will love. With just 30 minutes from start to finish, you can whip up this comforting dish any day of the week. Top them off with maple syrup, whipped cream, or fresh fruit for an extra burst of flavor, and enjoy a delicious meal that captures the essence of fall.
Ingredients
Scale
- 2 cups pancake mix
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 cup canned pumpkin puree
- 2 large eggs
- 3 Tbsp vegetable oil
- 1/4 cup brown sugar
- 1 1/4 cup whole milk
- 1/2 cup mini chocolate chips
Instructions
- In a large bowl, mix pancake mix, cinnamon, nutmeg, and cloves.
- In another bowl, whisk together pumpkin puree, vegetable oil, eggs, brown sugar, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; fold in chocolate chips.
- Heat a greased griddle over medium heat and pour batter by 1/4 cupfuls onto the griddle.
- Cook until bubbles form on top and bottoms are golden brown; flip and cook until golden on the other side.
- Serve hot with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (60g)
- Calories: 130
- Sugar: 5g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg