Kids in the Sink

Whole Wheat Pumpkin Chocolate Chip Pancakes

on November 7, 2012

A lot of times around here, we have the contents of a giant can of half used pumpkin puree just hanging out in the fridge.  We make a lot of things pumpkin.  Like last week’s pumpkin waffles, or the week before that’s baked pumpkin french toast.  I think we’ve said this before but if you’re not a fan of pumpkin, you’re probably not a fan of ours.  We also make an alarming amount of breakfast dishes for the blog.  Sue us.  We like breakfast and we like pumpkin.  And chocolate.  All things chocolate.  Oh, and being healthy!

For the most part, except for all of our Faith Friday desserts (enjoying treats in Jesus name? I think so, yes), we like to feed our families healthy foods.  These pancakes pretty much encompass all of those things.  Pumpkin, breakfast, chocolate, and health.  Winning! Charlie Sheen references are so last year.  Sorry about it.  I’m not hip. Heather is the hip one (or so she thinks) of the two of us. So, be hip and make these delicious pancakes because you know you have pumpkin in your fridge that needs to be used. And if you don’t, you are the one with the problems.


Whole Wheat Pumpkin Chocolate Chip Pancakes

Makes about 10 pancakes


1  cup buttermilk (you could just use all regular milk but I like the way buttermilk makes pancakes taste)
1/2 cup milk
2 eggs
1 cup pumpkin puree
2 tablespoons pure maple syrup
2 tablespoons unsweetened applesauce
1 3/4 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup mini chocolate chips


  1. In a medium bowl, whisk together buttermilk, milk, eggs, pumpkin, maple syrup and applesauce. Set aside.
  2. In a large bowl, whisk together all remaining dry ingredients except the chocolate chips.
  3. Add wet ingredients to the large bowl of dry ingredients and stir until just combined.  Then stir in chocolate chips.
  4. Pour heaping 1/4 cups of batter onto hot griddle or pan.  The batter will be thick so once you’ve poured the 1/4 cup,  spread it evenly onto the griddle with the back of a spoon.
  5. Cook for 3-4 minutes or until it starts to bubble on top and the underside is golden brown.  Flip and cook until that side is golden brown too.  Continue until all batter is used.

Source: Adapted from Bob Vivant


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