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These Pumpkin Chocolate Chip Pancakes taste just like the classic fall cookie, except in this case you can drench them in maple syrup, smother them in butter, and eat them for breakfast!
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Pumpkin Chocolate Chip Pancakes

These Pumpkin Chocolate Chip Pancakes taste just like the classic fall cookie, except in this case you can drench them in maple syrup, smother them in butter, and eat them for breakfast!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 8 pancakes
Calories: 277kcal

Ingredients

Instructions

  • In a large bowl, not a stand mixer, combine flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
  • In a separate bowl, stir together milk, ricotta, pumpkin puree, and eggs.
  • Add wet ingredients to dry ingredients and stir until just combined. The batter should be a bit lumpy, do not over mix. Let the batter rest for 5 to 15 minutes before cooking.
  • Gently fold chocolate chips into the batter OR sprinkle them on to the cooking pancakes.
  • Spray griddle or large pan with cooking spray and heat on medium heat. It's important that the cooking surface is hot before you begin cookies.
  • Use a ½ cup measuring cup to pour batter onto the cooking surface.
  • Cook for 1½ to 2 minutes until edges start to bubble, flip and cook the other side for about a minute until side is golden brown.
  • Remove from pan, top with butter and syrup and whipped cream!

Notes

  1. You can also omit the chocolate chips if you just want plain Pumpkin Pancakes.
  2. Nutritional information is an estimate per pancake when you make 8.

Nutrition

Calories: 277kcal | Carbohydrates: 44g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 268mg | Potassium: 186mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1406IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg