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A Stack of Yum! Pumpkin Chocolate Chip Pancakes
Pumpkin Chocolate Chip Pancakes are thick and fluffy and made with whole wheat flour. Super delicious, filling and good for you too!
Woo… Summertime has been a whirlwind!!! Three energetic kiddos at home plus travelling, camps, sleepovers, swim teams, and birthdays (we have 3 in the span of less than 3 weeks during the summer) have kept me more than busy. I truly believe children photosynthesize during the summer. They do nothing but EAT, EAT, EAT and GROW! Good gracious do they grow! My 11 year old is taller than most of my girlfriends!
I feel like the whole summer is make a meal, clean up a meal, make a meal, clean up a meal… I think you see where this is leading! So I’ve found that food that satisfies, nourishes, and fills them up for hours is my saving grace during the summer. And making extra helps us on the busier days, even with breakfast items.
Today, with a gaggle of little girls here for a birthday sleepover and the “helping hands” of my 4 year old little one, I made Pumpkin Chocolate Chip Pancakes. The pumpkin makes the pancakes thick and fluffy and they’re made with whole wheat flour, so not only are they super delicious but they’re good for you too!
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- Let the kiddos help
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- Brown Eggs
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- Whisk the batter
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- Pancakes on the griddle
Every time I make pancakes, I always make a double or triple batch. ALWAYS! I love an oversized electric countertop griddle that enables me to cook 8 pancakes at a time. It’s the handiest appliance for families. That way I can make enough for breakfast and freeze the rest between sheets of waxed deli paper to have hot breakfast at the ready on busy school mornings (or mornings when the family lovingly let’s the cook sleep in).
This recipe is already a big batch. Pumpkin Chocolate Chip Pancakes pulled from the freezer on busy weekday mornings is a happy family godsend! You’ll want to have extras!
The pumpkin makes the pancakes thick and fluffy and they’re made with whole wheat flour, so not only are they super delicious but they’re good for you too!
Ingredients
- 3 cups All-Purpose Flour (unbleached)
- 3 cups Whole Wheat Flour
- 3/4 cups Sugar
- 1/4 cup Baking Powder
- 1 tablespoon Kosher Salt
- 4 cups Milk
- 8 Large Eggs
- 1 tablespoon Pure Vanilla Extract
- 3 tablespoons Cinnamon
- 1 teaspoon Ground Nutmeg
- 3 cans Pumpkin (14 oz.)
- 2 cups Semi-Sweet Chocolate Chips
- 2 cups Walnuts (chopped)
Instructions
- Heat griddle to 350 degrees.
- In an extra large mixing bowl, mix together flours, sugar, baking powder, salt, milk and eggs.
- Add vanilla, spices and pumpkin. Mix gently.
- Add chocolate chips and walnuts. Let sit for 5 minutes. Spray griddle with non-stick spray.
- Ladle pancake batter onto griddle leaving room between pancakes.
- Cook for 3-4 minutes per side or until edges start to look cooked through and bubbles begin to form on top.
- Flip and cook for another 3-4 minutes. Remove to platter and keep warm.
- Continue batches until all the batter is used.
- Allow extra pancakes to cool on a cooling rack or large plate.
- Separate pancakes with sheets of deli waxed paper and place in a freezer bag to freeze.
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