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+ servings

Chocolate Chocolate Chip Pancakes

Servings 14 Four Inch Pancakes


  • 1 3/4 cups white whole wheat flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup cocoa - I prefer dark cocoa
  • 3/4 cup canned pumpkin not pumpkin pie mix
  • 1 large egg
  • 2 1/4 to 2 1/2 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, sugar, baking powder, baking soda, salt and cocoa.
  • In a separate bowl, mix together your pumpkin, egg, 2 1/4 cups of buttermilk, vanilla and oil. You may need to add slightly more buttermilk if you want to thin your batter out a bit.
  • 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.