Pumpkin Chocolate Chip Pancakes!

Author: Shannon Miller

Pumpkin-chocolate chip pancakes

Recipe submitted by The Meal Makeover Moms
Liz Weiss, MS, RD and Janice Newell Bissex, MS, RD

Pumpkin Chocolate Chip Pancakes

Serves 4 to 5 (about 14 pancakes)

When Liz’s son Josh entered middle school, she was disappointed to learn they no longer allotted time for a mid-morning snack break. Concerned that Josh would be starving by the time lunch rolled around (not to mention, so hungry he would find it hard to concentrate), Liz began beefing up his breakfast. These pumpkin pancakes are one of his favorites. They’re jam-packed with nutritious ingredients – whole wheat flour, ground flax seed, eggs, milk, and pumpkin – and when topped with a drizzle of pure maple syrup, anyone would be happy to start their day with a stack.


1 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons ground flax seed or wheat germ
2 tablespoons granulated sugar
2 tablespoons mini semi-sweet chocolate chips
1 tablespoon baking powder
1/8 teaspoon salt
2 large eggs, beaten
1 1/3 cups 1% low fat milk
1/2 cup canned 100% pure pumpkin
1 teaspoon vanilla extract


1. Whisk together the all-purpose flour, whole wheat flour, flax seed, sugar, chocolate chips, baking powder, and salt in a large bowl.

2. In a separate bowl, whisk together the eggs, milk, pumpkin, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined.

3. Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a 1/4-cup measuring cup, forming 4-inch pancakes.

4. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Flip and cook until the other sides are golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter.

Nutritional Information (3 pancakes): 280 calories, 6g fat (2g saturated, 0.7g omega-3), 330mg sodium, 46g carbohydrate, 4g fiber, 11g protein, 80% vitamin A, 25% calcium, 15% iron

Submitted by:

Liz Weiss, MS, RD and Janice Newell Bissex, MS, RD

Janice Newell Bissex, MS, RD and Liz Weiss, MS, RD are The Meal Makeover Moms, and together, they’re on a mission to help busy families eat a healthy and delicious diet. Their latest cookbook, No Whine with Dinner (M3 Press, 2011) features 150 healthy, kid-tested, mom-approved recipes and 50 amazing secrets for getting picky eaters to try new foods … especially vegetables. For credible nutrition advice and easy, affordable family recipes, visit their award-winning blog, Meal Makeover Moms’ Kitchen or listen to their weekly radio podcast, Cooking with the Moms.

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