Alison Lewis

Follow Ingredients, Inc. on Facebook

Follow Ingredients, Inc. on Twitter

Follow Ingredients, Inc. on Pinterest

Subscribe to Ingredients, Inc. through your RSS reader.

Follow Ingredients, Inc. by email.


Privacy Policy

As Seen On...

My Sponsors

cool kitchen gadgets wholesale from


sept cover reduced jpg july cover extra small copy



Click here to see all archives




Manage your shopping list and search for recipes from across the web at

Fall and Halloween Favorite: Pumpkin Chocolate Chip Pancakes

September 30, 2009


Pumpkin Chocolate Chip Pancakes are my kid’s favorite. This recipe is so simple and so delicious. This is a great fall or holiday breakfast idea. I love to use the Halloween Pancake Molds from Williams Sonoma which include a pumpkin, bat and cat shape. So cute and fun!



Pumpkin Chocolate Chip Pancakes

Prep: 10 minutes
Cook: 6 minutes
Yield: 10 servings
1 cup all-purpose or whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
11/4 cups skim milk
1 large egg
2 tablespoons butter
1/4 cup semisweet chocolate chips (optional)
1 Cooking spray
1. Whisk together first 6 ingredients in a large bowl. Combine milk, egg and butter in a separate bowl; add to flour mixture, and whisk just until blended. Transfer to a large measuring cup, and let stand 10 minutes. Stir in chocolate chips, if desired.

2. Pour 3 to 4 tablespoons of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown. (If you're using the Halloween molds, follow the package directions for cooking with the molds.)


No Responses to “Fall and Halloween Favorite: Pumpkin Chocolate Chip Pancakes”

Leave a Reply