Pumpkin Chocolate Chip Pancakes

Is there such a thing as TOO much pumpkin? I don’t think so. Since this is such a seasonal treat, I try to squeeze in as much pumpkin as I can into any part of our lives.

For this week’s Sunday brunch, I made these pumpkin chocolate chip pancakes. And I know, sounds kind of weird, but TRUST ME! You’ve got to make these pancakes this fall season!



  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • pinch cloves
  • 1/2 cup pumpkin puree
  • 2 tablespoons pure maple syrup
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup milk of your choice
  • 1/3 cup mini chocolate chips


  1. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. In a separate bowl, stir together the pumpkin, maple syrup, egg, vanilla, and milk.
  2. Add dry ingredients to the milk mixture until just combined. If the batter looks too thick, add just a splash more milk. Fold in chocolate chips.
  3. Light spray a large nonstick skillet or griddle with nonstick spray, then heat to medium heat.
  4. Drop batter by 1/4 cup increments on to heated skillet/griddle. Cook until bubbles form on top, about 2 minutes. Flip and cook until golden on the underside, for an additional 2 minutes or until pancakes are cooked through. Repeat with remaining batter.
  5. Serve with butter, warmed maple syrup, and some chocolate chips, if desired. Serve warm!



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