Healthy Whole Wheat Pumpkin Chocolate Chip Pancakes Recipe
Fluffy whole wheat pumpkin chocolate chip pancakes that are perfectly spiced and have the right amount of sweetness. These healthy pancakes make a wonderful breakfast treat for a cool morning, combining wholesome pumpkin puree, warm spices, and melty chocolate chips for a cozy start to your day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry 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
Wet Ingredients
- 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 to thin the batter
Other
- 1/3 cup chocolate chips
- Coconut oil or butter for greasing the skillet
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat pastry flour, baking powder, salt, cinnamon, ground ginger, nutmeg, and cloves until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, blend together the pumpkin puree, maple syrup, egg, vanilla extract, and unsweetened vanilla almond milk until the mixture is smooth and well incorporated.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients and gently mix until just combined. If the batter is too thick, add a splash more almond milk to achieve desired consistency. Carefully fold in the chocolate chips.
- Prepare the Skillet: Lightly grease a large nonstick skillet or griddle with coconut oil or butter and heat over medium heat.
- Cook the Pancakes: Using a 1/4 cup measure, drop batter onto the hot skillet and spread slightly with a spoon. Cook until bubbles form on the surface, about 2 minutes, then flip and cook the other side until golden brown, about 2 more minutes.
- Repeat: Wipe the skillet clean as needed and re-grease with coconut oil or butter before cooking remaining pancakes. Reduce heat as necessary to avoid burning. Makes approximately 6 pancakes.
Notes
- To reduce the sugar content, decrease the chocolate chips to 1/4 cup and use mini chocolate chips so you still get a bit of chocolate in every bite.
- If you prefer no chocolate, you can substitute the chips with a tablespoon of maple syrup added to the batter or spread your pancakes with peanut butter.
- Ensure the batter is slightly thin for fluffy pancakes by adding almond milk if it feels too thick.
- Cook pancakes over medium heat to avoid burning and ensure even cooking inside and out.
Keywords: whole wheat pumpkin pancakes, pumpkin chocolate chip pancakes, healthy pumpkin pancakes, fall breakfast recipes, pumpkin spice pancakes
