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 old. 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.
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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 unbelieveably 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!
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Healthy Whole Wheat Pumpkin Chocolate Chip Pancakes
Fluffy whole wheat pumpkin chocolate chip pancakes. Perfectly spiced and with the right amount of sweetness, these healthy cakes are a wonderful breakfast treat for a cool morning.
Ingredients
- 1 cup whole wheat pastry flour or white whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- pinch of cloves
- 1/2 cup pumpkin puree
- 1 tablespoon pure maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened vanilla almond milk, plus more if necessary to thin the batter
- 1/3 cup chocolate chips
- Coconut oil or butter for greasing the skillet
Instructions
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In a large bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves. In a separate large bowl, combine pumpkin puree, maple syrup, egg, vanilla and almond milk until smooth and well combined.
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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.
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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.
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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.
Recipe Notes
If you want to reduce sugar in this recipe, reduce the chocolate chips to 1/4 cup and use mini chocolate chips to ensure a little bite of chocolate in every forkful.
Nutrition
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!
62 comments
Hello my new favorite breakfast for this season!!! I’m so having these for lunch too…..ooooh, and dinner…..Oh yeah, and with a scoop of ice cream for dessert, YES!!!
These pancakes look gorgeous! Irresistible!
Thank you!!
These are the fluffiest looking pancakes! Plus, pumpkin+chocolate is always a winning combination. Enjoy your travel and time with your mom!
Thanks so much, Erin!
Yay! I’m in SLC! I hope you enjoy the city. I’m sure the blog conference will keep you quite well fed, but let me know if you need other recommendations! Also, def adding these pancakes to my list for next weekend. Love your blog 🙂
Salt Lake was wonderful. Ended up being in Park City most of the time, which was absolutely lovely.
I need to make these immediately. SO yummy!
these just scream weekend relaxing to me! pumpkin and chocolate and pancakes?! does it get better than that
Love that there’s just a little bit of maple syrup (with a ton of chocolate, yay!) in here to sweeten them. And the pumpkin leftover from this recipe means I can try some of your other pumpkin recipes! (:
Have so much fun at the blogging retreat! I wish I could reach through the screen and grab a plate of these pancakes! They look delicious!
Ohh yeah…those look delicious! Pinned and trying for sure 🙂
These look fantastic, Monique! Pinned and happy travels.:) And thank you for inviting me to your awesome Pinterest board and pinning my recipes.:)
Love the new photography, it looks great!
These look absolutely delicious, especially with the chocolate chip addition… Divine.
Charlotte xx
http://www.smudgeness.co.uk
Ahhhmazing! My new fave!
Thanks Mallory! So happy you liked them 🙂
My husband is allergic to nuts. Can I sub regular milk for the almond milk?
I followed the recipe exactly and they were perfect at 20 minutes. I used coconut oil to “butter the pan” and they didn’t stick at all! I hit 14 large bars from a 8 X11 pan. Delicious! Kid and adult approved! Thanks Monique!
These look AMAZING, but one problem; there’s no almond/ soy milk readily available where I live, and I’m currently in no position to make some….
Would subbing almond for cow’s milk work? Would any tweaks need to be made if cow’s milk is used?
You should be able to sub cow’s milk no problem. If you use skim it should be 1:1, with whole milk you might need a smidge extra. 🙂
Pancakes were amazing!!! But I’m curious…are they 167 cal for one pancake or 2 are 167 calories? Thanks!
Has anyone tried freezing these once they’re done? Just wondering how well that would work….
can i use regular milk????
Honey instead of maple syrup?
Can you use another milk besides vanilla almond milk. I have regular almond and regular cows milk.
Yes, definitely!
Where do you order your groceries from? Thanks!
I order from Peapod.com 🙂
These look insanely good! Such a gorgeous colour and so fluffy! I will have to give them a try. Could you use butternut squash in them instead of pumpkin do you think? And have you tried making ip the batter the night before to use the next morning? Thanks so much!
This looks great 🙂
Thanks for sharing with us… Can’t wait to try it and share with our blog readers.
Alicia.
Just made these and OH MY GOODNESS. By far the best pumpkin pancakes I have ever had! Thank you for this amazing recipe!
I had been on a hunt for a staple whole wheat pumpkin pancake recipe for some time now…wanted a fluffy, light ww pancake. This recipe is the ONE! I triple the batch to feed my family of four with leftovers for snacks in the days to come. Nothing brightens my 4 & 2 year olds’ days than a fold-over peanut butter sandwich made out of one of your pancakes 🙂 thank you!
These are easily made 2-3 times a month in our house! My toddlers love them!
I just made these according to the recipe and the flavors were really underwhelming. Won’t be making again.
Hi Amie! Sorry to hear that – I’ve found the flavors here to be a great combination, but you could try adding a bit more of a spice that you like and/or maple syrup.
Made these this morning just love pumpkin and chocolate together. Thanks for the recipe
Such a great combo 🙂
Great recipe! Didn’t have chocolate chips, but added a little more honey (instead of maple syrup) and they turned out delicious 🙂
Awesome!
Thank you for these, Monique! They were so balanced and fluffy and perfect. I thought about them the whole morning after I had them for breakfast 🙂
You are so welcome, Natalie! I do the same after I make them for breakfast 🙂 Glad you enjoyed!
Forgot to rate. Done now 🙂
Just made this and it was deeeee-licious! Thank you!!
So great to hear! Glad you enjoyed these 🙂
Could I sub soy milk? (nut allergy)
Yes!
Any tips for getting middle to cook through? Mine are not cooking 🤨
How much should you mix?
You should mix until well combined. Did you use whole wheat flour? You can always add a tablespoon more flour to the batter if you’re having an issue.
Hey Monquie!!!! These were excellent… One comment I had to add more milk to thin up the batter.
Hi Lisa! Glad you liked them 🙂 noted on the milk, too!
Can these be made gluten free? If so, which type of flour would you substitute or could I use gluten-free oats?
Hi! Try this recipe 🙂 https://www.ambitiouskitchen.com/healthy-pumpkin-oatmeal-pancakes/
Very easy to make and sooo good!
So happy to hear that!
Hi! Would this work with regular all purpose flour? Thank you!
Hi! That should work!
I loooove these pancakes! I’ve made them a bunch of times, a little different each time. Lately I’ve been cutting the recipe in half (but I still use a whole egg) since I’m usually just making pancakes for one or two people. I use half oat flour, half whole wheat pastry and let the batter sit for 5ish minutes before making the pancakes to make them extra thick and fluffy. Perfect for fall and taste like such a treat without being too sugary 🙂
Do you think I could use a flax egg? It works really well in your oatmeal banana pancakes (that I make weekly), but I wasn’t sure how it would do with real flour pancakes like these. My daughter is allergic to eggs. Thanks!
I think that should work fine! Let me know how it goes 🙂
I am in love with these pancakes. They are so tasty and easy to make! I didn’t have pumpkin so that is the only ingredient I left out and they were still amazing. I love all the flavors in this recipe especially for fall!
Glad they still tasted great without the pumpkin! You might like this recipe, too 🙂