This post was written in partnership with America’s milk brands and farm families.
If you’ve never experienced the flavor combo of chocolate and pumpkin, stop what you are doing and make these pancakes!
Sure, chocolate is great. We all know this. But adding pumpkin into the mix takes things up a level.
These rich chocolate pancakes get their chocolate flavor from, you guessed it: CHOCOLATE MILK. Kids will love them, but they are interesting enough for adults to enjoy as well thanks to the warm fall spices and hint of pumpkin.
How to Get Those Cute Shapes?
I like to use a metal cookie cutter to make festive shapes, but don’t feel like you have to go all Pinterest superstar: I found the easiest way to do this was to cook off large pancakes and use the shaped cutters to cut out my desired shapes. When I tried to cook the pancakes inside the actual cutters, they were difficult to unmold and way more of a hassle.
Regardless of shape, as long as you're using good ingredients like real chocolate milk and pumpkin, you'll be well on your way to a special, spooky breakfast.
What to Serve With the Pancakes?
These pancakes can certainly be served with maple syrup, but they're even better taken up a notch with a drizzle of chocolate syrup and a few chocolate chips. If you're a fan of whipped cream and are in the mood for a more decadent breakfast, that's always an option, too. No matter how fancy you get, the best beverage for this delicious meal is a glass of real dairy milk. Enjoy!
Storing and Freezing the Pancakes
If you have leftover pancakes (or want to double the recipe to ensure you have extra), simply let them cool to room temperature and store them in an airtight container in the refrigerator for up to 3 days. To reheat, you'll just warm them in a 300°F oven or a hot skillet over low heat.
To freeze, let the pancakes cool to room temperature after cooking them off. Then place them on a parchment-lined baking sheet, and slide it into the freezer for at least 1 hour.
When the pancakes are fully frozen, remove the sheet tray and place the pancakes in a freezer-safe container for up to one month. To reheat, place them in a 300°F until warmed all the way through.
Chocolate Pumpkin Pancakes
- 1 cup pumpkin puree
- 1 large egg
- 2 tablespoons melted butter
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons cocoa powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 2 cups chocolate milk
- Chocolate chips, garnish
- Chocolate syrup, garnish
- Whipped cream, garnish
Mix the ingredients:
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.
Make the batter:
Stir the dry ingredients into the pumpkin mix 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.
Cook the pancakes:
On a greased or buttered griddle over medium-low heat, add 1/3 cup of batter.
Cook pancakes 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.
Shape the pancakes:
Remove pancakes and use a cookie cutter to shape pancakes (optional).
Serve the pancakes:
Chocolate pancakes are great with a drizzle of chocolate syrup, a sprinkle of chocolate chips, and even a little whipped cream. Enjoy with a glass of real milk!