Great for a decadent fall breakfast or a treat the kids will adore anytime, these pancakes have a delicious chocolate middle. Use an ice cream scooper to drop the pancake batter onto the griddle for perfectly round pancakes.
Pumpkin Pancakes with Chocolate Filling
Course: Breakfast, Kid-Friendly18
pancakes20
minutes30
minutesGreat for a decadent fall breakfast or a treat the kids will adore anytime, these pancakes have a delicious chocolate middle. Use an ice cream scooper to drop the pancake batter onto the griddle for perfectly round pancakes.
Ingredients
- For Pancakes
1 c. white flour
½ c. whole wheat
2 tsp. baking powder
1 tsp. baking soda
½ tsp. cinnamon
½ tsp. salt
1 large egg
1¼ cup whole milk
1 Tbsp. honey
1 Tbsp. vegetable oil, plus extra for greasing the pan
1 c. pumpkin puree, canned
- For Chocolate Filling
1 c. cream cheese
2 Tbsp. cocoa powder
2 Tbsp. honey
Directions
- Sift the first 6 ingredients in a bowl. In a separate bowl, combine the rest of the ingredients.
- Slowly add the dry ingredients to the wet until combined; it is ok if there are some lumps.
- Heat a large sauté pan or griddle over medium heat and grease with oil.
- Drop about 2 tablespoons of the pancake mixture onto the griddle and cook for 2 minutes on each side until golden. Set aside and allow to cool.
- In a small bowl, combine all of the ingredients for the filling until smooth. Place 1 tablespoon of the filling between two pancakes to make a sandwich.
- Continue to make the rest of the pancake sandwiches before serving.
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