mini chocolate chip pancakes

My theory: Any cake recipe can be a pancake. This recipe proves it.

Mini Chocolate Chocolate Chip Pumpkin Pancakes Recipe

The other day, my oldest came home from school asking me to make my chocolate chocolate chip pumpkin muffins as pancakes. I pack pancakes in her lunch most days—she loves them cold, and I love that I can sneak in nourishing ingredients, like fresh pumpkin purée and homemade spinach powder. (She doesn’t know about the spinach powder.) They’re so delicious and filled with chocolate that you’d never know what goodness was inside.

Ingredients for Mini Chocolate Chocolate Chip Pumpkin Pancakes 

  • 1 1/2 cups pumpkin purée
  • 4 eggs
  • 1 1/4 cups granulated sugar
  • 1 cup olive oil
  • 2 teaspoons vanilla extract
  • 1/2 cup maple syrup
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips, divided

How to Make Mini Chocolate Chocolate Chip Pumpkin Pancakes

  1. Add the pumpkin, eggs, sugar, oil, vanilla, and maple syrup to a blender and pulse until smooth.

  2. Pour the batter into a large bowl and add the flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine. I also add about a teaspoon of spinach powder, which I make by dehydrating spinach at a low temperature in the oven until totally dry, then blending it until it becomes a powder. 

  3. Once the dry ingredients are fully incorporated, fold in the chocolate chips. 

  4. Heat a flat skillet over medium heat. Grease the pan if needed (I use a nonstick), and scoop about 2 tablespoons of batter onto the skillet in small circles.

  5. Cook on one side until bubbles start to form, then flip. Cook on the reverse side for 1-2 minutes, until the bottom is lightly golden. 

  6. Serve immediately, or store in an airtight container in the fridge if you like them cold.

What You’ll Need

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