Dessert

Healthy Whole Wheat Pumpkin Chocolate Chip Pancakes Recipe

Bylina moretti November 16, 2025November 16, 2025

Introduction

Fluffy whole wheat pumpkin chocolate chip pancakes bring together warm spices and rich chocolate for a cozy breakfast treat. These pancakes are perfectly spiced, lightly sweetened, and ideal for chilly mornings or anytime you crave something comforting and wholesome.

A stack of six thick, golden brown pancakes sits on a white plate against a white marbled surface. The pancakes have a slightly rough, porous texture and are drizzled generously with amber maple syrup that runs down the sides in glossy streams. On top of the stack is a round scoop of light beige butter melting slowly, surrounded by scattered dark chocolate chips that add contrast with their smooth, shiny texture. More syrup pools at the base, and a white pitcher is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup whole wheat pastry flour or white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
pinch of cloves
1/2 cup pumpkin puree
1 tablespoon pure maple syrup
1 egg
1 teaspoon vanilla extract
3/4 cup unsweetened vanilla almond milk, plus more if necessary
1/3 cup chocolate chips
Coconut oil or butter for greasing the skillet

Instructions

Step 1: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
Step 2: In a separate bowl, combine pumpkin puree, maple syrup, egg, vanilla extract, and almond milk. Whisk until smooth and well blended.
Step 3: Add the dry ingredients to the wet ingredients and mix gently until just combined. If the batter is too thick, add a splash more almond milk to reach desired consistency. Fold in the chocolate chips.
Step 4: Lightly grease a large nonstick skillet or griddle with coconut oil or butter and heat over medium heat. Drop batter by 1/4 cup onto the skillet and spread slightly with a spoon.
Step 5: Cook pancakes until bubbles form on the surface, about 2 minutes. Flip carefully and cook the other side until golden brown, about 2 more minutes.
Step 6: Wipe the skillet clean if needed, grease again, and repeat with remaining batter. You may need to reduce heat slightly after the second batch to avoid burning. This recipe makes about 6 pancakes.

Tips & Variations

For less sweetness, reduce chocolate chips to 1/4 cup and use mini chocolate chips to ensure chocolate in every bite.
If you prefer, swap almond milk for dairy milk or any other plant-based milk you like.
Try adding a tablespoon of chopped nuts for extra texture.
Serve with maple syrup, nut butter, or a dollop of Greek yogurt for added flavor.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or skillet until heated through. For longer storage, freeze pancakes layered between parchment paper in a freezer-safe bag for up to 2 months. Thaw and reheat as desired.

How to Serve

A stack of four thick, golden brown chocolate chip pancakes sits in the middle of a white plate, each pancake fluffy with slightly crispy edges and dark chocolate chips visible throughout. On top of the stack is a square pat of melting butter, with golden syrup being poured over it, dripping down the sides and pooling slightly on the plate. Dark chocolate chips are scattered around the bottom of the pancakes on the plate. A silver fork rests to the right of the plate on a wooden board, and behind the plate is a glass jar of milk. The whole setup is on a white marbled surface with a soft white cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes vegan?

You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based milk to make the recipe vegan.

What if I don’t have pumpkin puree?

You can substitute canned pumpkin puree or puree cooked fresh pumpkin until smooth. Avoid pumpkin pie filling, as it contains added sugar and spices that may alter the flavor.