Chocolate Chip Pumpkin Pancakes

$Here are the simple ingredients you need for chocolate chip pumpkin pancakes: - 1 cup all-purpose flour - 1 cup canned pumpkin puree - 1/2 cup milk (any variety) - 2 large eggs - 2 tablespoons granulated sugar - 2 teaspoons baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/2 cup semi-sweet chocolate chips - 2 tablespoons melted butter (plus extra for cooking) These ingredients blend together to make pancakes that are soft and tasty. The pumpkin puree adds a lovely flavor and helps keep the pancakes moist. The chocolate chips bring a sweet touch. You can use any milk you like, from whole to almond. Remember, fresh ingredients make a big difference in taste. Make sure your baking powder is fresh for the best rise. Enjoy gathering your ingredients! {{ingredient_image_2}} Start by grabbing a large mixing bowl. In this bowl, whisk together: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 2 teaspoons baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt Make sure to whisk until everything blends well. You want no clumps left. This mix gives your pancakes a great base. Now, take a medium-sized bowl. Combine: - 1 cup canned pumpkin puree - 1/2 cup milk (any variety) - 2 large eggs - 2 tablespoons melted butter Whisk these ingredients together until they look smooth. This mixture adds moisture and flavor to your pancakes. Next, pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to stir gently. Mix until just combined. It’s okay if the batter stays a bit lumpy. This helps keep the pancakes fluffy. Then, fold in: - 1/2 cup semi-sweet chocolate chips This step adds a sweet touch to your pancakes. Preheat a non-stick skillet or griddle over medium heat. Add a small amount of melted butter to coat the surface. Using a measuring cup, pour about 1/4 cup of batter for each pancake. Cook for about 3-4 minutes. Watch for bubbles to form. When they appear, it’s time to flip. Cook for another 2-3 minutes until golden brown. Transfer the pancakes to a warm plate while you finish the rest. Enjoy your tasty creation! To make your pancakes light and fluffy, you must avoid overmixing the batter. This is key! When you combine the wet and dry ingredients, stir gently. You want some lumps to remain. This little trick keeps your pancakes airy and soft. Use medium heat when cooking your pancakes. This helps them cook evenly. A good skillet or griddle is important too. You want a nice golden color on both sides. If the heat is too high, the outside will burn before the inside cooks. Serve your pancakes warm. A drizzle of maple syrup adds sweetness. You can also sprinkle more chocolate chips on top for fun. If you want something creamy, add whipped cream. These toppings make your pancakes even more delicious! Pro Tips Use Fresh Ingredients: Always opt for fresh canned pumpkin puree and check the expiration date on your baking powder for the best results. Customize Your Sweetness: Adjust the amount of granulated sugar based on your preference for sweetness, especially if you plan to add syrup on top. Keep Pancakes Warm: If making a large batch, keep cooked pancakes warm in an oven set to low heat while you finish cooking the rest. Experiment with Toppings: Try adding crushed nuts, whipped cream, or even a sprinkle of powdered sugar for a delightful twist on serving. {{image_4}} If you need a nut-free option, you can use gluten-free flour. Substitute almond flour with a mix of gluten-free all-purpose flour. This switch keeps the pancakes light and fluffy. You won’t lose any flavor or texture, making it perfect for everyone. For a dairy-free version, simply use almond milk or coconut milk. Both choices work well with the pumpkin puree. You can also swap regular chocolate chips for dairy-free ones. This way, you can enjoy the pancakes without dairy. If you want to kick up the flavor, add spices like ginger or cloves. These spices give a warm and cozy taste. Just mix them into your dry ingredients. This small change makes a big difference in flavor. You will love the extra spice with your chocolate chips! Store your leftover pancakes in an airtight container in the refrigerator. This keeps them fresh for up to three days. Just make sure they cool down before you seal them up. If you want to save pancakes for later, freeze them. Layer the pancakes with parchment paper in between. This way, you can easily separate them when you want to use them. They can last in the freezer for up to three months. To enjoy your pancakes again, reheat them quickly. You can use the microwave for about 30 seconds. If you prefer, heat them in a skillet over medium-low heat. This gives them a nice crisp on the outside while keeping them soft inside. Yes, you can cook and puree fresh pumpkin for this recipe. Start by cutting the pumpkin in half. Scoop out the seeds and stringy parts. Roast the halves in the oven at 350°F for about 45 minutes until soft. Once cool, scoop out the flesh and blend it until smooth. This fresh puree adds a vibrant flavor to your pancakes. You can use chopped nuts, dried fruits, or leave them out for a plain version. Walnuts or pecans add crunch. Dried cranberries or raisins can bring a sweet twist. If you prefer no mix-ins, the pancakes will still taste great! Look for bubbles on the surface and a golden-brown color on both sides. When you see bubbles forming, it’s time to flip. After cooking, the pancakes should feel light and fluffy. If they are golden on both sides, they are ready to serve. In this blog post, we explored the simple ingredients and steps to make delicious pumpkin pancakes. You learned about mixing wet and dry ingredients, cooking tips, and great serving ideas. Remember, keep it light and fluffy by not overmixing. Personalize your pancakes with nut-free or dairy-free options, or add extra spice. Finally, store leftovers well and reheat easily for tasty breakfasts anytime. Enjoy making these fun and tasty pancakes!$

Chocolate Chip Pumpkin Pancakes

Deliciously cozy pancakes made with pumpkin puree and chocolate chips, perfect for breakfast.

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Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 cup all-purpose flour
1 cup canned pumpkin puree
0.5 cup milk (any variety)
2 large eggs
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
0.25 teaspoon salt
0.5 cup semi-sweet chocolate chips
2 tablespoons melted butter (plus extra for cooking)

Instructions

Begin by preparing the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground nutmeg, and salt until they are evenly combined and no clumps remain.
In a separate medium-sized bowl, mix the wet ingredients: Combine the pumpkin puree, milk, eggs, and melted butter. Whisk vigorously until the mixture is smooth and homogenous.
Carefully pour the wet ingredients into the bowl with the dry ingredients. Stir gently using a spatula or wooden spoon until just combined. The batter should remain slightly lumpy; avoid overmixing to ensure fluffy pancakes.
Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
Preheat a non-stick skillet or griddle over medium heat. Add a small amount of melted butter to coat the cooking surface adequately.
Using a measuring cup, pour approximately 1/4 cup of batter for each pancake onto the skillet. Allow them to cook undisturbed for about 3-4 minutes. Watch for bubbles to form on the surface and for the edges to appear set.
Carefully flip each pancake using a spatula and cook for an additional 2-3 minutes on the other side, until they are golden brown and fully cooked through.
Once cooked, transfer the pancakes to a warm plate to keep them cozy while you finish cooking the remaining batter.
Serve the pancakes warm, generously drizzled with maple syrup, and topped with extra chocolate chips or a dollop of whipped cream if desired.

Notes

For an extra touch, dust the pancakes with a sprinkle of ground cinnamon and add a drizzle of maple syrup right before serving.

Keyword breakfast, chocolate chip, pancakes, pumpkin