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
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Pumpkin Spice Chocolate Pancakes
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
approximately 20 (4-inch) pancakes.
Prep Time
10 minutes
Cook Time
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
- 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
- 1½ cups milk
- 1 cup unsweetened pumpkin purée
- 2 large eggs
-
1 tsp Pure Vanilla Extract
- 4 Tbsp unsalted butter, melted
- chocolate chips, optional
Dry
Wet
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.