Pumpkin Chocolate Chip Pancakes

Pumpkin Chocolate Chip Pancakes

Thanksgiving is almost here! It feels like I have barrels on barrels of leftover pumpkin puree that needs to be used for something delicious and Turkey Day themed. Pumpkin puree is one of my favorite fall pantry staples because it's affordable and diverse for cooking!

If you're looking for an easy breakfast or dessert option, try my Pumpkin Loaf with Caramel Drizzle, ready in under 45 minutes. Another delicious dessert option made with little prep and time is my 4 Ingredient Cinnamon Pear Tart, perfect for when you need to make something in a pinch!

If you're hosting guests at your home for Thanksgiving, you probably are heavily focused on the dinner - but what about Thanksgiving breakfast? Make use of your leftover pumpkin puree with these delicious pumpkin chocolate chip pancakes. I had about 1 cup of this stuff just sitting in my fridge and it needed to get used up. 

Breakfast is kind of a free for all at my parents' home on Thanksgiving. I decided to make use of my leftover pumpkin puree by adding it to some homemade pancakes. The best part is, these pumpkin chocolate chip pancakes freeze well and will be easy to reheat throughout the week.

Make these pancakes in advance so you don't have to worry about what you'll feed your guests over the holiday. Less time in the kitchen means more time enjoying a well deserved break!

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Ingredients

Serving size is 2 pancakes. Recipe yields 16 3 inch pancakes.

  • 2 1/4 cups Bob's Red Mill Pancake & Waffle Mix
  • 1 cup pumpkin puree
  • 1 tbsp maple syrup
  • 2 flax eggs
  • 2 tbsp canola oil
  • 3/4 cup chocolate chips
  • 1 tsp pumpkin pie spice 
  • 2 tsp cinnamon
  • 1 cup cold nondairy milk
  • Vegan butter and maple syrup for serving
  1. Combine everything except for the chocolate chips, butter, and maple syrup for serving in a large mixing bowl. 
  2. Place a large frying pan over medium low heat and spray with cooking spray. Spoon about 1/3 cup of the pancake mix per pancake onto the frying pan. Depending on the size of your pan, you can fit 2-3 pancakes.
  3. Once you notice the mix beginning to bubble on the uncooked side, sprinkle desired amount of chocolate chips onto each pancake and then flip. Let cook for another 1-2 minutes before removing from heat and plating. Repeat this until there is no more batter left. 
  4. Serve immediately with vegan butter and maple syrup or freeze and reheat as needed. Pancakes will remain fresh in the freezer for up to a week. 
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