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Pumpkin Pancakes Sandwiches with Chocolate Filling

October 19, 2011

With the excitement of Halloween in the air there's no better time to cook as much orange, brown and black food as possible! We make pumpkin pancakes all the time at our house, but come October I like to spice things up and fill them with a chocolate cream cheese filling. They're like Halloween whoopie pies, only without the gnarly ingredients or food dyes of the pre-packaged ones.

Warning: once you try these babies you may never be able to go back to regular pancakes again!

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Pumpkin Pancakes Sandwiches with Chocolate Filling  (Makes 18 Pancakes)

  • Prep Time:2 minutes,
  • Cook Time: 8 minutes,
  • Total Time: 10 minutes,

Ingredients

  • pancakes:
  • 1 cup white flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 1/4 cup whole milk
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil, plus extra for greasing the pan
  • 1 cup pumpkin puree, canned
  • chocolate filling:
  • 1 cup cream cheese
  • 2 tablespoons cocoa powder
  • 2 tablespoons honey

Preparation

  1. 1. Sift the first 6 ingredients in a bowl.
  2. 2. In a separate bowl, combine the rest of the pancake ingredients.
  3. 3. Slowly add the dry ingredients to the wet until combined; it’s ok if there are some lumps.
  4. 4. Heat a large sauté pan or griddle over medium heat and grease with oil.
  5. 5. Drop about 2 tbsp of the pancake mixture onto the griddle and cook for 2 minutes on each side until golden.
  6. 6. Set aside and allow to cool.
  7. 7. To make the filling: In a small bowl, combine all of the ingredients for the filling until smooth.
  8. 8. Place 1 tbsp of the filling between two pancakes to make a sammie.
  9. 9. Continue to make the rest of the sammies.
  10. 10. Serve.
  11. * Tip: For perfectly round pancakes, use an ice cream scooper to put the pancake batter onto the griddle.
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Comments






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  2. C&C Mom

    September 25, 2012 at 9:04 am

    Reply

    I added 1/4 cup mini dark chocolate morsels to the mix and it was Perfect! No chocolate filling required and no messy toddler! :)

  3. Kelly

    March 20, 2012 at 10:25 am

    Reply

    We have been making these pancakes for a whirl and love them. my son can no longer eat gluten. Any ideas for flour substitutions?

  4. Jennifer

    February 24, 2012 at 12:22 pm

    Reply

    I used your pumpkin pancake recipe and added ricotta cheese to the batter. My 13 month old inhaled these pancakes!! Love love love your recipes! Thanks for another yummy breakfast inspiration!

  5. chrissyjoy

    February 4, 2012 at 10:44 am

    Reply

    OH and maple syrup went perfectly with them. what a great combo.

  6. chrissyjoy

    February 4, 2012 at 10:42 am

    Reply

    just made these… delish. not that I was expecting anything different ;)

  7. Ilyas

    January 24, 2012 at 5:19 pm

    Reply

    I just cooked this,and ate this deicious pancake.Thanks,and you’re right I can’t go back,and eat normal pancakes.Whenever I want to make pancakes,I want to make these.

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  9. Kendall

    December 4, 2011 at 7:43 am

    Reply

    FYI, Trader Joe’s canned pumpkin is BPA free! Also, I have been using increasing amounts of the white whole wheat in all of the weelicious recipes I make, and have gotten to 75% white whole wheat so far without noticing any difference in textures.

  10. Naomi G.

    November 27, 2011 at 10:29 pm

    Reply

    Made just the pancake part for my 1 year old, and they are great!

  11. Joylene

    November 13, 2011 at 12:06 pm

    Reply

    I made these this morning with fresh pumpkin, all whole wheat pastry flour, and buttermilk in place of regular milk because that is what I had on hand. They turned out really well. The batter was initially really thick so I added extra buttermilk. We were not a fan of the combo of chocolate and pumpkin, but loved both items separately.

  12. Catherine

    November 1, 2011 at 12:12 pm

    Reply

    I just made these. I used canola oil instead of vegetable oil and they turned out fine. I didn’t made the filling yet but they pancakes are so moist. Not too sweet which is fine but I am sure if I made the filling it would be plenty sweet :-)

    • Catherine

      November 1, 2011 at 12:15 pm

      Reply

      I just noticed that I too added a whole can of pumpkin instead of 1 cup. whoops…it still turned out fine.

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  14. Erica Walker

    October 29, 2011 at 9:44 am

    Reply

    Made these this morning….omg they are so good!! I was planning on just feeding them to the kids but my husband and I both loved them as well!! I accidently added a whole can of pumpkin but it just made them even better! This is definitly one I will be making often:)

  15. Melissa McKenna

    October 26, 2011 at 2:39 pm

    Reply

    I’m so glad I just discovered the dairy free “cream cheese” at Trader Joes today! Now I can eat this! Woohoo! We have always subsituted any milk in the recipes from here, but I had not found a good cream cheese replacement ;)

  16. Amy

    October 22, 2011 at 8:55 pm

    Reply

    these are great…however, i cringe whenever i see recipes with “vegetable oil”. coconut oil is such a better choice for fats and has so many wonderful nutrients for children (and us adults). i would love to see “coconut oil” replacing “vegetable oil” on this amazing website!

    • Sarah Jane

      October 26, 2012 at 10:23 pm

      Reply

      Coconut oil is okay for you in moderation, but it has a ton of saturated fat (1TBSP 12 grams of sat fat, as compared to vegetable oil, 1.8 grams). It also has no vitamins or minerals, oil of any kind is just fat.

    • Lisa

      November 21, 2011 at 9:46 am

      Reply

      I usually use safflower oil. You can’t taste it.

    • Thea

      October 26, 2011 at 10:53 pm

      Reply

      That is a great idea, we have coconut oil, but won’t this affect the pumpkin taste? The coconut oil really smells like coconut? (I bought a jar for something that I never made). It is also much thicker than oil, so would we have to add something else liquidy?

  17. LJ

    October 22, 2011 at 7:49 am

    Reply

    Can you sun almond milk for kids who can’t have dairy?

  18. zaee

    October 22, 2011 at 2:44 am

    Reply

    can make all the pancakes and freeze? or will the batter remain good for a while in the fridge?

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  21. krista

    October 20, 2011 at 4:48 pm

    Reply

    Can you use all white whole wheat flour in this recipie. Or sould I stick with the typical half AP and half White whole wheat. Just started using the white whole wheat so I am not sure if it can be used the same as AP flour or as regular whole wheat flour. Thanks!
    I alo have whole wheat pastry flour. SO many flours its confusing!

  22. Lisa

    October 20, 2011 at 10:25 am

    Reply

    Crystal, Just use fresh pumpkin puree. That’s what we’ve started doing and it’s worked out great. Just roast a small pie pumpkin for about an hour and scrape out the puree once cooked.

  23. Crystal

    October 20, 2011 at 7:11 am

    Reply

    Great recipe! However, we avoid canned food. Do you know of any bpa free canned pumpkin, or pumpkin in other packages? …or, do you have a recipe to make it from scratch?
    Thanks so much!
    Crystal

  24. bacole123

    October 19, 2011 at 9:31 pm

    Reply

    They are really yummy! Made them at 4 a.m. when the kiddies woke up extra early!

  25. Janine

    October 19, 2011 at 3:28 pm

    Reply

    What size can of pumpkin did you use?

    • Janine

      October 21, 2011 at 10:38 am

      Reply

      Oops, just saw 1 cup…thought it said 1 can and wondered why it repeated ‘canned’ after. Silly me!

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