Fluffy whole wheat pumpkin chocolate chip pancakes. These healthy cakes are perfectly spiced and a wonderful breakfast treat.
This week my itinerary includes Salt Lake City, Utah and then Denver, Colorado. First I’m headed to Salt Lake City for a blogging retreat at Deer Creek Resort. After that, Tony will meet me in SLC and we’ll head to Moab and Denver to see my Mom. I haven’t seen her since June so I’m beyond excited to squeeze her tight and tell her that I love her oh so much!
And speaking of my mom, there’s one thing that comes to mind when we spend time together: Pumpkin! My mom taught me how to bake my first pumpkin pie from scratch (even the crust!) when I was 9 years. Ever since then I’ve been in a full blown love affair with pumpkin; the outstanding orange color and sweet-spiced flavors scream everything cozy and wonderful to me.
And honestly, what could be better than starting your day with a stack of pumpkin pancakes? With chocolate chips, too? OMG.
The beauty of pancakes is that they’re perfectly acceptable to enjoy any time of the day. Tony and I had breakfast for dinner the other night and it felt like the best decision we’ve made in quite sometime.
This recipe is in partnership with my friends over at Peapod. I’ve been creating a few awesome, healthy recipes for their new site FromThePod.com over the past few months and it’s been a blast introducing others to healthy, delicious recipes like these pumpkin pancakes.
AND BONUS! I love being able to order groceries online that get delivered right to my door, especially when I’m crazy busy singing to Mariah.
I whipped up these easy, wholesome pumpkin pancakes. They’re unbelievably fluffy and exceptionally delicious on a cool fall morning. I love the additional sweetness from the chocolate chips, but they aren’t necessary. If you leave out the chocolate, I would recommend adding a tablespoon of maple syrup to the batter, or you can just spread them with peanut butter and call it a (really good) day.
I’d love to know if you make these cakes. Please leave a comment below or upload a photo to Instagram and tag #ambitiouskitchen so I can see your creations. xoxo!
I’d love if you followed AK on social:
- Serves: 6 pancakes
- Serving size: 2 pancakes (based on 6 pancakes total)
- Calories: 173
- Fat: 5.2g
- Carbohydrates: 28.1g
- Sugar: 10.1g
- Fiber: 3.9g
- Protein: 3.5g
- 1 cup whole wheat pastry flour or white whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice or cloves
- 1/2 cup pumpkin puree
- 1 tablespoon pure maple syrup
- 1 tablespoon olive oil (or melted butter or melted coconut oil)
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened vanilla almond milk, plus more if necessary to thin the batter
- 1/4 cup chocolate chips (mini or regular)
- Coconut oil or butter for greasing the skillet
- In a large bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg and allspice/cloves.
- In a separate large bowl, combine pumpkin puree, maple syrup, olive oil, egg, vanilla and almond milk until smooth and well combined. Add dry ingredients to wet ingredients and mix until just combined. If the batter looks too thick add just a splash more milk. Fold in chocolate chips.
- Lightly coat a large nonstick skillet or griddle with butter or cooking spray and place over medium heat. Drop batter by 1/4 cup onto skillet and spread out a bit with a spoon. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more coconut oil (or butter) and remaining batter. You may need to reduce the heat after the second batch to prevent burning. Makes 6 pancakes.
This recipe is sponsored by Peapod. All recipes, thoughts and opinions are my own. Thanks for continuing to support AK and the brands that help make this site possible!