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5
from 1 vote
Pumpkin Chocolate Swirl Pancakes
Moist, delicious pumpkin pancakes sweetened with brown sugar and beautifully swirled with melty semi-sweet chocolate!
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
30
pancakes
Calories:
99
kcal
Author:
Kristin
Ingredients
▢
3
cups
white whole wheat flour
▢
4
teaspoons
baking powder
▢
1
teaspoon
salt
▢
4
eggs
▢
2
cups
milk
▢
15
ounce
pure pumpkin
(1 can)
▢
6
tablespoons
brown sugar
▢
2
teaspoons
pumpkin pie spice
▢
½
teaspoon
nutmeg
▢
¾
cup
semi-sweet chocolate morsels
Instructions
In a large bowl, combine the flour, baking powder, and salt.
3 cups white whole wheat flour,
4 teaspoons baking powder,
1 teaspoon salt
In a separate bowl, whisk together the eggs and milk. Add the pumpkin, brown sugar, pumpkin pie spice, and nutmeg, and stir to combine.
4 eggs,
2 cups milk,
15 ounce pure pumpkin,
6 tablespoons brown sugar,
2 teaspoons pumpkin pie spice,
½ teaspoon nutmeg
Add the liquid ingredients to the dry ingredients and mix together (result will be slightly lumpy).
Place the chocolate chips in a microwave safe bowl, and heat on 50% power 20 seconds at a time, stirring in between, until melted.
¾ cup semi-sweet chocolate morsels
Spray a griddle with cooking spray and heat over medium. Pour a scant ¼ cup of batter for each pancake.
Drizzle about 2 teaspoons of the melted chocolate on top of each pancake, and use a toothpick to create a swirl effect,
Cook until edges start to look dry and the pancakes start to bubble. Then flip and cook on the other side.
Top with a sprinkling of confectioner's sugar or a drizzle of pure maple syrup.
Nutrition
Calories:
99
kcal
|
Carbohydrates:
15
g
|
Protein:
3
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Cholesterol:
23
mg
|
Sodium:
95
mg
|
Potassium:
154
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
2265
IU
|
Vitamin C:
0.7
mg
|
Calcium:
62
mg
|
Iron:
1
mg