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Perfect Pumpkin Pancakes

Perfect Pumpkin Pancakes

Indulge in the ultimate comfort of Perfect Pumpkin Pancakes, featuring a harmonious blend of spices and dark chocolate chips. These fluffy, hearty pancakes are perfect for a cozy fall breakfast. Treat your taste buds to this delightful seasonal favorite!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup Whole Wheat Flour
  • 1 teaspoon Baking Powder
  • 1 tablespoon Brown Sugar
  • 1 pinch Salt
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1 pinch Ground Ginger
  • 1 pinch Ground Cloves
  • 1/4 cup Almond Milk
  • 1/4 cup Plain Fat-Free Greek Yogurt
  • 1/2 cup Canned Pumpkin
  • 1 teaspoon Vanilla Extract
  • 1 large Egg
  • Oil or melted butter for the pan Oil or Melted Butter
  • 60-70 pieces Dark Chocolate Chips

Equipment

  • Oven
  • Skillet
  • Frying Pan
  • Whisk
  • Mixing Bowl

Method
 

  1. In a medium-sized bowl, combine whole wheat flour, baking powder, and salt.
  2. Add your ground cinnamon, ground nutmeg, ground ginger, and ground cloves to the flour mixture and whisk.
  3. In a separate bowl, mix together the canned pumpkin and plain fat-free Greek yogurt. Stir until creamy.
  4. Add the egg, brown sugar, and vanilla extract to the pumpkin mixture and mix.
  5. Alternate adding the flour mixture and almond milk to the wet ingredients. Gently fold until combined.
  6. Heat a non-stick skillet over medium heat and add oil or butter.
  7. Pour about 1/4 cup of batter for each pancake onto the skillet and add dark chocolate chips.
  8. Flip the pancakes when bubbles form around the edges and cook until golden brown.
  9. Transfer pancakes to a warm oven until ready to serve.
  10. Serve warm with your favorite toppings.

Notes

Store any leftover pancakes in an airtight container for up to 3 days.