Looking for the perfect Halloween breakfast this year? Made with real chocolate milk, warm spices, and pumpkin, these Chocolate Pumpkin Pancakes are a hit for kids and adults alike!
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This post was written in collaboration with American dairy brands and farming families.
Sure, chocolate is great. We all know this. But adding pumpkin to the mix takes things to a higher level.
These rich chocolate pancakes get their chocolate flavor from, you guessed it: CHOCOLATE MILK. Kids will love them, but they’re interesting enough for grown-ups too, thanks to the warm fall spices and hints of pumpkin.
How do you get these cute shapes?
I like to use a metal cookie cutter to make festive shapes, but I don’t feel like you need to become a Pinterest superstar: I found the easiest way to do this was to bake big pancakes and using the molded cookie cutters to cut out my desired shapes. When I tried to cook the pancakes Within The actual cutters were difficult to demould and a lot more tedious.
Regardless of the form, as long as you use good ingredients like real chocolate milk and pumpkin, you’re well on your way to a special spooky breakfast.
What to serve with the pancakes?
Storing and freezing the pancakes
If you have leftover pancakes (or want to double the recipe to make sure you have more), simply allow to cool to room temperature and store in an airtight container in the refrigerator for up to 3 days. To reheat, simply reheat them in a 300°F oven or hot skillet over low heat.
To freeze, allow the pancakes to cool to room temperature after cooking. Then place them on a parchment-lined baking sheet and pop in the freezer for at least 1 hour.
When the pancakes are completely frozen, remove the sheet pan and place the pancakes in a freezer-safe container for up to 1 month. To reheat, place them in a 300°F oven until fully heated.
Chocolate Pumpkin Pancakes
ingredients
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1 cup pumpkin puree
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1 large egg
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2 tablespoons melted butter
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2 cups all-purpose flour
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3 tablespoons of sugar
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2 teaspoons baking powder
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1 teaspoon baking powder
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2 tablespoons cocoa powder
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1 teaspoon of cinnamon
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1/2 teaspoon ground ginger
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2 cups chocolate milk
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Chocolate chips, garnish
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chocolate syrup, garnish
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whipped cream, garnish
method
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Mix the ingredients:
In a medium bowl, whisk together the pumpkin puree, egg, and melted butter.
In a smaller separate bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and spices.
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Make the dough:
Stir the dry ingredients into the pumpkin mixture and add the chocolate milk. Stir until just combined. The mixture should be thick but pourable. If it’s too thick (not pourable), then add more chocolate milk by the 1/4 cup.
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Cook pancakes:
On a greased or buttered griddle over medium-low heat, add 1/3 cup batter.
Bake pancakes for 2-3 minutes on the first side, until the pancakes bubble and the edges set. Flip and cook another 2 minutes on the second side.
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Shape pancakes:
Remove pancakes and form pancakes with cookie cutter (optional).
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Serve pancakes:
Chocolate pancakes are great with a drizzle of chocolate syrup, a sprinkle of chocolate chips, and even some whipped cream. Enjoy with a glass of real milk!
