Monday, November 10, 2014

Pumpkin Pancakes with Chocolate Chips

Imagine getting up each morning and having breakfast made for you. And I don't mean cold milk on cold cereal. No dishes to wash, either. Sounds pretty good, doesn't it?

That's Holly Miller's life. She has moved into the Sugar Maple Inn on Wagtail Mountain, and one of the perks is breakfast in the inn's dining room. When she sees pumpkin pancakes with chocolate chips on someone's plate, how could she possibly pass it up? She feels a little guilty but it's okay, she eats healthier fare on other days.

These pancakes are chock full of seasonal flavors. Originally, I used half the spice measurements in the pancakes but my tasters all agreed they wanted more spices. Of course, you can adjust them or even omit anything your family doesn't love.

The chocolate chips are surprisingly delicious. They're melting inside the pancakes and add just the right note for a thoroughly decadent breakfast (or dinner, we won't tell!).

In general, I believe that one can never have too much chocolate. But in these pancakes, I find 5 - 8 chocolate chips per pancake are about right, depending on the size of the pancake. You can stir them all in or, if you're serving pancakes with and without chocolate, then do what I prefer and drop the chocolate chips on the individual pancakes.

If you have dogs, they can have a bite or two of a pancake without chocolate. Don't give them too much, though, especially not a pancake that is greasy.

 Pumpkin Pancakes with 
Chocolate Chips

1 12/ cups flour
2 tablespoons dark brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 cup buttermilk (or 1 cup milk with 1 tablespoon vinegar)
1 egg, lightly beaten
1/4 cup pumpkin
2 tablespoons melted butter
1/4 cup chocolate chips (OMIT FOR DOGS!!!)

Mix the dry ingredients in a bowl. Stir in the other ingredients. Grease a griddle or a pan. Add some batter and spread with the back of a spoon. Cook until puffed, flip, and cook other side. Serve with butter and maple syrup.

Plain pumpkin pancakes

Melting chocolate chips!

Coming December 2nd!


  1. The pumpkin gives such a warm color. And it's good for you, too! And the chocolate? That's good for you, too.Just use dark.

    1. LOL! I love your reasoning, Libby. Cinnamon is good for us, too. So it's all good!

  2. Thank you Krista the boys will love this and I wanted to do something different for breakfast.

    1. I hope they'll like it, Babs! One of my testers was my godson, and he seemed to like them quite a bit.

  3. I love chocolate chip pancakes and I love pumpkin pancakes, especially this time of year, but I never thought to combine them. Of course now I'm wondering how peanut butter chips would be in pumkin pancakes? Of course I am sure almost anthing sweet is pancake form is yummy.

    1. LOL! Why not try? I bet peanut butter would go great with pumpkin pancakes!

  4. These look truly delicious!! Pre-ordered your book. Loved the first one in this series.

    1. Thank you, Ronna! Crossing my fingers that you'll like the next one, too. I'm getting ready to do a bunch of giveaways, so keep an eye out for them.

  5. What a great recipe, Krista! The chocolate chips are genius. I look forward to sampling these pancakes and to reading your new book.



  6. Oh, I'm drooling. My husband would probably swear eternal love if I made him these for breakfast (or dinner.) And Reg (the dog) would love them without the chips--he's a fiend for pumpkin!