How To Make Chocolate Pumpkin Pancakes
These chocolate pumpkin pancakes have a unique and delicious combination of chocolate milk and pumpkin puree with just the right mix of fall spices.
Serves:
Ingredients
- 1cuppumpkin puree
- 1large egg
- 2tbspmelted butter
- 2cupsall-purpose flour
- 3tbspsugar
- 2tspbaking powder
- 1tspbaking soda
- 2tbspcocoa powder
- 1tspcinnamon
- ½tspground ginger
- 2cupschocolate milk
For Garnish:
- chocolate chips
- chocolate syrup
- whipped cream
Instructions
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In a medium bowl, whisk together the pumpkin puree, egg, and melted butter.
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In a smaller separate bowl, whisk together flour, baking powder, baking soda, cocoa powder, and spices.
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Stir the dry ingredients into the pumpkin mix and add the chocolate milk. Stir until just combined. Mixture should be thick, but pourable. If it is too thick (not pourable), then add more chocolate milk by the ¼ cup.
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On a greased or buttered griddle over medium-low heat, add ⅓ cup of batter. Cook pancakes for 2 to 3 minutes on the first side until bubbles start to form on the pancake and the edges start to firm up.
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Flip and cook for another 2 minutes on the second side.
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Remove pancakes and use a cookie cutter to shape pancakes (optional).
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Chocolate pancakes are great with a drizzle of chocolate syrup, a sprinkle of chocolate chips, and even a little whipped cream. Enjoy with a glass of real milk!
Nutrition
- Calories: 155.61kcal
- Fat: 4.12g
- Saturated Fat: 2.36g
- Trans Fat: 0.08g
- Monounsaturated Fat: 1.13g
- Polyunsaturated Fat: 0.30g
- Carbohydrates: 25.95g
- Fiber: 1.95g
- Sugar: 7.86g
- Protein: 4.43g
- Cholesterol: 25.59mg
- Sodium: 198.27mg
- Calcium: 117.90mg
- Potassium: 155.99mg
- Iron: 1.67mg
- Vitamin A: 192.98µg
- Vitamin C: 1.24mg
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