Fluffy choc-chip pumpkin pancakes

Who wouldn’t love waking up to a stack of these Choc-chip pumpkin pancakes? They’re not for everyday, but weekends, holidays and pyjama days wouldn’t be the same without a pillowy stack of pancakes. I’m thrilled with how these pancakes turned out. The marriage of chocolate and vegetables has never been sweeter!

Fluffy choc-chip pumpkin pancakes

The first pancake never seems to reach it’s full potential, which is why being the pancake maker is the job you want. I like to call it quality assurance. From there on, it’s a piece of cake. Keeping up with the demand is the biggest challenge. Hot off the griddle is the only way to eat a pancake.

My girls always ask if I could please, just once, not add any vegetables to a recipe. I nod and reply, no problem. Then I make these choc-chip pumpkin pancakes. The pumpkin adds a subtle sweetness and a rather fabulous ochre colour, the same way saffron would taint a Milanese risotto. And because I refuse to denounce my allegiance to chocolate, some roughly chopped chocolate chips boost the feel-good endorphins.

Fluffy choc-chip pumpkin pancakes

About the sauce. It’s not necessary but guaranteed to get a round of applause. The recipe is simple. Dark chocolate, a gloop of honey and some milk. It’s super handy for ice cream sundaes or waffles, too.

Side note: Pumpkin puree isn’t easy to find in South Africa, so the best bet is to steam it yourself, then blitz in a processor. I make plenty, portion it out and freeze in batches.

Fluffy choc-chip pumpkin pancakes


Fluffy choc-chip pumpkin pancakes

Makes 10

  • coconut or vegetable oil, for frying
  • 1/2 cup self raising flour
  • 1/2 cup bran rich self-raising flour
  • 1 teaspoon baking powder
  • 2 tablespoons golden castor sugar
  • 1 teaspoon ground cinnamon
  • a pinch of fine sea salt
  • 2 eggs
  • 1/2 cup pumpkin puree
  • 1 tablespoon coconut oil
  • 1 cup buttermilk
  • 1/2 cup dark chocolate chips or roughly chopped chocolate
Chocolate sauce
  • 1/4 cup 70% dark chocolate
  • 1/4 cup full cream milk
  • 2 tablespoons honey


  1. Sift the dry ingredients into a large mixing bowl.
  2. Place the eggs, pumpkin puree, coconut oil and buttermilk in a jug and whisk together.
  3. Add the wet ingredients to the flour and mix to combine. Add the chocolate chips and fold through.
  4. Heat a non-stick pan until hot. Add a drop of oil to coat the pan.
  5. Ladle a 1/4 cup of batter per pancake into the pan and cook until bubbles appear on the surface. Flip over and cook for about 2 minutes.  Repeat until all the batter is used up.
  6. For the sauce, place all the ingredients in a heatproof bowl and microwave for about 50 seconds. Stir until the chocolate sauce is smooth. Pour over the warm pancakes and serve with Greek yoghurt.


More pancake love:

Wholemeal pancake stack with fruity ice cream whip


Wholemeal pancake stack


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