Chocolate Pumpkin PancakesBreakfast
Don’t wait until Halloween to make a short stack of delicious chocolate pumpkin pancakes. Made with chocolate milk, these piping hot bites will haunt you long past the holiday.
- 1 cup – pumpkin puree
- 1 – large egg
- 2 tablespoons – melted butter, unsalted
- 2 cups – all-purpose flour
- 3 tablespoons – sugar
- 2 teaspoons – baking powder
- 1 teaspoon – baking soda
- 2 tablespoons – unsweetened cocoa powder
- 1 teaspoon – cinnamon
- 1/2 teaspoon – ground ginger
- 2 cups – real chocolate milk
- syrup, if desired
- whipped cream, if desired
- Pair each serving with:
- 8-ounce glass of real milk
In a medium bowl, whisk together the pumpkin puree, egg, and melted butter. In a smaller separate bowl, whisk together flour, baking powder, baking soda, cocoa powder, and spices.
Stir the dry ingredients into the pumpkin mixture and add the chocolate milk. Stir until just combined. Mixture should be thick, but pourable. If it is too thick (not pourable), then add more chocolate milk by the 1/4 cup.
On a greased or buttered griddle over medium-low heat, add 1/3 cup of batter. Cook each pancake for 2-3 minutes on the first side until bubbles start to form on the pancake and the edges start to firm up. Flip and cook for another 2 minutes on the second side.
Serve topped with syrup or whipped cream, if desired, and pair with a glass of real milk – chocolate or classic, whichever you prefer!
250 calories; 6 g fat; 3.5 g saturated fat; 30 mg cholesterol; 12 g protein; 39 g carbohydrates; 2 g fiber; 330 mg sodium; 406 mg calcium. Nutrition figures based on using low-fat chocolate milk, and include an 8-ounce glass of low-fat classic milk.