Getting out of bed at the crack of dawn with the kiddos somehow seems
a little bit a lot harder on the weekends. As I’m dragging myself out of bed, I console myself with the thought of what yummy breakfast I can whip up. My breakfast ideas this morning were quickly interrupted (kind of like my sleep!) this morning with my daughter’s request for something pumpkin for breakfast. Given that I had half a can of pumpkin in the fridge, I couldn’t argue with her request.
Pumpkin Chocolate Chip Whole Wheat Pancakes. These were DELISH. I didn’t really plan to share these on here, so I didn’t take my normal step by step photos. We enjoyed these so much however that I wanted to share the recipe regardless!
These were adapted from one of my very favorite pancake recipes, Recipe Girl’s Whole Wheat Chocolate Chip Pancakes (make them, trust me, you’ll be glad you did). These are pretty simple and straight forward to make. The recipe makes about 16 pancakes about 4″ in size. I like to make big batches of pancakes, as they store well in the fridge or freezer and provide a few extra breakfasts for the kiddos during the week.
You can easily leave the chocolate chips out. As much as I love pumpkin and love chocolate, I’m not always overly excited about the combo. I did however quite enjoy it in these. 🙂 Also, if you don’t have white whole wheat flour, I’m sure all purpose flour would be fine. I love while whole wheat and use it as my primary flour for most of the foods we eat. I’ve yet to find a recipe where using it instead of all purpose flour hasn’t worked out well. You can top these with whatever you like, in our house that means syrup for one daughter, nothing at all for another, butter for myself and my husband went all out and topped with some fresh whipped cream that we had in the fridge. Heck, you could go crazy and top with chocolate sauce even! I may do that one day when I want to win the “best mom ever” award.
Pumpkin Chocolate Chip Whole Wheat Pancakes
- 1 3/4 cups white whole wheat flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 3/4 cup canned pumpkin not pumpkin pie mix
- 1 large egg
- 2 cups buttermilk
- 1 tsp vanilla
- 3 tablespoons oil I use canola
- chocolate chips to taste can be left out
- In a medium bowl, combine your flour, brown sugar, baking powder, baking soda, salt and cinnamon.
- In a separate bowl, mix together your pumpkin, egg, buttermilk, vanilla and oil.
- Combine your wet and dry ingredients until just mixed (do not over mix).
- Heat a skilled or griddle to a medium low heat. Spray lightly with cooking spray.
- Spoon batter into skillet (I use a large cookie scoop) and spread out batter into a circle.
- If using chocolate chips, sprinkle a few on top of pancake prior to flipping.
- Cook for 1-2 minutes until the edges start to dry and appear lightly brown. When you can slip the spatula under the pancake with ease, it's ready to flip.
- Flip and cook second side of pancake for 1-2 minutes. Pancakes will be fairly solid and easily moved when done.
- Pancakes can be served immediately, but also store well in the fridge or freezer. Let cool completely before adding to a freezer style bag to store.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Looking for some other breakfast ideas? Here are a few I suggest…