Pumpkin-Chocolate Chip Pancakes Recipe

Pumpkin-Chocolate Chip Pancakes Recipe
Pumpkin-Chocolate Chip Pancakes Recipe photo by Taste of Home
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Pumpkin-Chocolate Chip Pancakes Recipe

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Who can resist a sky-high stack of golden, fluffy pancakes? Pumpkin and chocolate chips take them over the top! —Libby Walp, Chicago, IL
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2-1/3 cups pancake mix
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1-1/4 cups buttermilk
  • 1/3 cup canned pumpkin
  • 1/4 cup butter, melted
  • 1 tablespoon honey
  • 1/2 cup miniature semisweet chocolate chips
  • Additional miniature semisweet chocolate chips and honey

Directions

In a large bowl, combine pancake mix, cinnamon, nutmeg and cloves. In a small bowl, whisk eggs, buttermilk, pumpkin, butter and honey; stir into the dry ingredients just until moistened. Fold in chocolate chips.
Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with additional chocolate chips and honey. Yield: 15 pancakes.
Originally published as Pumpkin-Chocolate Chip Pancakes in Taste of Home Christmas Annual Annual 2016, p103

Nutritional Facts

3 pancakes: 422 calories, 18g fat (10g saturated fat), 111mg cholesterol, 844mg sodium, 57g carbohydrate (18g sugars, 5g fiber), 11g protein.

  • 2-1/3 cups pancake mix
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1-1/4 cups buttermilk
  • 1/3 cup canned pumpkin
  • 1/4 cup butter, melted
  • 1 tablespoon honey
  • 1/2 cup miniature semisweet chocolate chips
  • Additional miniature semisweet chocolate chips and honey
  1. In a large bowl, combine pancake mix, cinnamon, nutmeg and cloves. In a small bowl, whisk eggs, buttermilk, pumpkin, butter and honey; stir into the dry ingredients just until moistened. Fold in chocolate chips.
  2. Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with additional chocolate chips and honey. Yield: 15 pancakes.
Originally published as Pumpkin-Chocolate Chip Pancakes in Taste of Home Christmas Annual Annual 2016, p103

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