Healthy Pumpkin Chocolate Chip Pancakes.

October 6, 2017 0

Pumpkin pancakes taken to a whole new level

And I’m back again with another pumpkin recipe. Pretty predictable 🙂

As I mentioned in my last post, I would eat any pumpkin dessert. That same rule also applies to any pumpkin breakfast. Pumpkin pancakes, waffles, French toast – you name it. And add healthy to any of those breakfasts, and I’m totally on board. These Healthy Pumpkin Chocolate Chip Pancakes are the epitome of just that.

Who thought that any variation on chocolate chip pancakes could be healthy?! Well, although these are not the healthiest breakfast option, they are certainly a healthier option than you’re traditional chocolate chip pancakes. Pumpkin actually has immense health benefits (are loaded with fiber and lower blood pressure), and the whole wheat flour along with the maple syrup as a natural sweetener contribute to the “healthy” label I put on these pancakes.

You really can’t let autumn pass without trying these pancakes 🙂

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Healthy Pumpkin Chocolate Chip Pancakes.

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 10 pancakes


  • 2 large eggs
  • 1 cup pumpkin purée
  • 1-1/2 cups buttermilk
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 2 cups whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup semisweet chocolate chips
  • 2 tablespoons canola or coconut oil


  1. In a large bowl, beat eggs, pumpkin, buttermilk, butter, maple syrup, and vanilla extract until well combined. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mix until just combined. Fold in chocolate chips.
  2. Preheat large skillet with ½ teaspoon of oil per pancakes over medium-low heat. Add about ½ cup of batter per pancake. Flip pancake once edges start to bubble. Cook pancake for 2-3 minutes on each side.
  3. Serve warm plain or with maple syrup. Eat!


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