Post Thanksgiving Breakfast: Chocolate Chip Pumpkin Pancakes

November 23, 2014

The day after Thanksgiving is all about the leftovers but before you get too stuffed on extra helping of turkey and mashed potatoes, wake up your family with chocolate chip pumpkin pancakes.  This seasonal breakfast is delicious especially when it is served with maple glazed bacon and a couple of fried eggs. 

Chocolate Chip Pumpkin Pancakes


1 cup all-purpose flour
1 cup whole-wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/8 teaspoon freshly ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/2 cup pumpkin puree
2 granulated sugar
3 tablespoons melted unsalted butter, cooled
1 cup mini chocolate chips, plus more for garnish
Vegetable oil or Nonstick cooking spray
Pure maple syrup (Grade A)
Whipped cream


Step 1: In a large bowl, whisk together both flours, baking powder, cinnamon, nutmeg, baking soda and salt until combined.

Step 2: In a separate bowl, whisk together buttermilk, eggs, pumpkin, sugar and butter until well combined.

Step 3: Make a well in the center of the flour bowl and add the liquid. Stir until combined. Do not over mix. Let batter sit for 10 minutes.

Step 4: Grease a griddle or a large nonstick skillet with vegetable oil and cooking spray.  Heat the griddle over medium-high heat. Using a 1/4 cup measurement, scoop the batter and pour the pancake batter into the hot skillet and cook for about 2 minutes or until bubbles appear and edges are set and look dry.  Sprinkle the mini chocolate chips over the top and flip.  Cook for another minute or two.

Step 5: Serve hot with butter, maple syrup, and freshly whipped cream.

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