Start your day with two of our favorite flavors! Chocolate and pumpkin spice make the perfect pair in this fun and indulgent breakfast treat. With a melt-in-your-mouth texture and a swirl of autumn flavor, this recipe is sure to be on repeat.
Pumpkin Spice Chocolate Pancakes
Pumpkin Spice Chocolate Pancakes
The Spice & Tea Exchange
approximately 20 (4-inch) pancakes.
10 minutes
30 minutes
Start your day with two of our favorite flavors! Chocolate and pumpkin spice make the perfect pair in this fun and indulgent breakfast treat. With a melt-in-your-mouth texture and a swirl of autumn flavor, this recipe is sure to be on repeat.
Ingredients
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- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 Tbsp Cocoa Powder – Dutched
- 3 Tbsp Maple Syrup – Granulated
- 2½ tsp baking powder
- 2 tsp Pumpkin Pie Spice Blend
- ½ tsp baking soda
- ¼ tsp kosher salt
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- 1½ cups milk
- 1 cup unsweetened pumpkin purée
- 2 large eggs
- 1 tsp Pure Vanilla Extract
- 4 Tbsp unsalted butter, melted
- chocolate chips, optional
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Pumpkin Spice Chocolate Pancakes (Kit)
Directions
- In a medium mixing bowl, stir dry ingredients until combined; set aside.
- In a separate mixing bowl combine milk, pumpkin purée, eggs, and extract; add to the dry ingredients, folding in slowly until barely incorporated – do not overmix. Stir in melted butter.
- Cook in a preheated, nonstick skillet or griddle. For each pancake, portion about ¼ cup of batter. Cook until the edges are firm and bubbles begin to form on top, about 2 minutes. Using a flat spatula, flip and cook for an additional 1 to 2 minutes.
- Chocolate Lover’s Option: while one side is cooking, sprinkle the uncooked side with a few chocolate chips (or 1 tsp mini chocolate chips), if desired.