Pumpkin Chocolate Chip Pancakes Delight

$- 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg When I make these pancakes, I always start with the dry ingredients. I measure out 1 cup of all-purpose flour. This gives the pancakes structure. Next, I add 1 teaspoon of baking powder. This helps the pancakes rise. Then, I include 1/2 teaspoon of baking soda. It adds extra fluffiness. A pinch of salt, 1/2 teaspoon, enhances the flavors. I also add 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg. These spices give the pancakes a warm, cozy taste. - 1 cup unsweetened pumpkin puree - 1/2 cup milk (or your favorite dairy alternative) - 2 large eggs - 1/4 cup packed brown sugar - 1 teaspoon pure vanilla extract Moving on to the wet ingredients, I grab 1 cup of unsweetened pumpkin puree. This is the star of the recipe. It adds moisture and flavor. Next, I pour in 1/2 cup of milk, or a dairy alternative if you prefer. I crack in 2 large eggs, which bind everything together. Then, I add 1/4 cup of packed brown sugar for sweetness. Finally, I mix in 1 teaspoon of pure vanilla extract. This adds a lovely aroma. - 1/2 cup chocolate chips - Butter or oil for cooking To make these pancakes extra special, I fold in 1/2 cup of chocolate chips. They melt into the pancakes as they cook, making each bite delightful. For cooking, I use butter or oil to grease the pan. This ensures the pancakes cook evenly and don’t stick. {{ingredient_image_2}} Start by taking a large mixing bowl. Add 1 cup of all-purpose flour. Then, mix in 1 teaspoon of baking powder. Next, add 1/2 teaspoon of baking soda and 1/2 teaspoon of salt. Sprinkle in 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg. Whisk these dry ingredients well. This ensures an even blend of flavors, making your pancakes taste great. In a separate bowl, combine 1 cup of unsweetened pumpkin puree. Pour in 1/2 cup of milk, or your favorite dairy alternative. Crack in 2 large eggs and add 1/4 cup of packed brown sugar. Don’t forget 1 teaspoon of pure vanilla extract. Whisk these wet ingredients together until they are smooth. This mixture will give your pancakes their rich flavor. Now, gradually pour the wet mixture into the dry ingredients. Use a spatula to gently stir the batter until just combined. It’s okay if there are a few lumps; this helps keep the pancakes fluffy. Carefully fold in 1/2 cup of chocolate chips, spreading them evenly. Next, preheat a non-stick skillet over medium heat. Add a small amount of butter or oil to coat the surface. Once the skillet is hot, pour 1/4 cup of batter for each pancake. Cook until small bubbles form on the surface, about 2-3 minutes. Flip the pancakes gently and cook for another 2-3 minutes until golden brown. Serve warm, and enjoy your delicious pumpkin chocolate chip pancakes! To make your pancakes light and fluffy, avoid overmixing the batter. When you stir the wet and dry ingredients together, mix just until they combine. It’s okay to have some lumps. Overmixing can make the pancakes tough. Next, pay attention to the cooking temperature. A medium heat works best. If your skillet is too hot, the pancakes will burn outside and stay raw inside. If too low, they won’t cook evenly. Serving your pancakes is just as fun as making them! Stack them high on a colorful plate. Drizzle warm maple syrup over the top. For extra sweetness, sprinkle a few chocolate chips on top. To elevate your dish, add a dollop of whipped cream. You can also sprinkle chopped pecans for a nice crunch. This makes your breakfast look fancy and inviting. Use a non-stick skillet or griddle for best results. This helps the pancakes flip easily and prevents sticking. A cast-iron skillet can also work well if seasoned properly. If you prefer traditional cookware, make sure to use enough butter or oil to coat the surface. This prevents sticking and helps achieve a nice golden color. Pro Tips Use Fresh Spices: For the best flavor, use fresh ground cinnamon and nutmeg. They enhance the pancake's aroma and taste significantly. Check Pancake Doneness: Look for bubbles forming on the surface and edges that appear set before flipping. This ensures they are cooked through. Customize Your Mix-ins: Feel free to add nuts, dried fruit, or even a pinch of sea salt to the batter for added texture and flavor. Keep Pancakes Warm: If making in batches, keep pancakes warm in a low oven (around 200°F) while you finish cooking the rest. {{image_4}} You can easily make these pancakes healthier. Instead of all-purpose flour, try using oat flour or whole wheat flour. These options add fiber and nutrients. If you want to cut sugar, consider using a sugar alternative like maple syrup or honey. Both add sweetness without the extra calories. To change the flavor, add spices like ginger or cloves. These spices give a warm, cozy taste. You can also mix in fruit like bananas or apples. They add natural sweetness and moisture to the pancakes. If you follow a vegan diet, you can swap the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. For a gluten-free option, use a gluten-free flour blend. This way, everyone can enjoy these tasty pancakes. To store leftover pancakes in the fridge, place them in an airtight container. This keeps them fresh for up to three days. You can also layer pancakes with parchment paper to prevent sticking. If you want to freeze pancakes, let them cool completely first. Then, stack them with parchment paper in between each pancake. Place the stack in a freezer-safe bag or container. They last for about two months in the freezer. To reheat, you can microwave them for about 30 seconds, or until warm. For a crispier texture, heat them in a skillet over medium heat for a few minutes on each side. For the best taste and quality, eat your pancakes within three days if refrigerated. For frozen pancakes, they stay good for about two months. Look for signs of spoilage like a sour smell or mold. If they feel slimy or have an off-color, it's best to toss them. Always trust your senses to ensure you enjoy your pancakes at their best! Yes, you can make these pancakes gluten-free! Use a gluten-free flour blend. Look for a blend that includes xanthan gum. Other options include almond flour or coconut flour. These flours may change the texture slightly, so adjust the liquid as needed. To keep pancakes warm, place them on a plate in the oven. Set the oven to a low temperature, around 200°F (93°C). Cover the pancakes with foil to avoid drying them out. You can also use a warming tray if you have one. Yes, you can make the batter ahead of time. Store it in the fridge for up to 24 hours in an airtight container. Before using, give the batter a quick stir. If it’s too thick, add a splash of milk to loosen it up. In this blog post, we explored how to make tasty pumpkin pancakes. We covered the ingredients—dry, wet, and special add-ins. You learned step-by-step instructions for mixing and cooking. We shared tips for fluffy pancakes and ways to present them beautifully. You can also try healthy variants and vegan options. Remember, perfect pancakes depend on prep and cooking care. Enjoy your cooking and happy pancake flipping!$

Pumpkin Chocolate Chip Pancakes Delight

Delicious pancakes infused with pumpkin and chocolate chips, perfect for a cozy breakfast.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
1 cup unsweetened pumpkin puree
0.5 cup milk (or your favorite dairy alternative)
2 large eggs
0.25 cup packed brown sugar
1 teaspoon pure vanilla extract
0.5 cup chocolate chips
as needed Butter or oil for cooking

Instructions

In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk the dry ingredients together until they’re fully blended, ensuring an even mix of flavors.
In a separate bowl, combine the unsweetened pumpkin puree, milk, eggs, packed brown sugar, and pure vanilla extract. Whisk these wet ingredients together until the mixture is smooth and homogenous.
Gradually pour the wet mixture into the bowl containing the dry ingredients. Gently stir the batter with a spatula or wooden spoon until just combined. It's perfectly okay for a few lumps to remain; avoid overmixing to keep the pancakes fluffy.
Carefully fold in the chocolate chips, distributing them evenly throughout the batter.
Preheat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil, allowing it to melt and coat the surface.
Once the skillet is hot, use a measuring cup to pour 1/4 cup of batter for each pancake onto the skillet. Cook the pancakes until small bubbles form on the surface and the edges start to look set, which should take about 2-3 minutes.
Using a spatula, flip the pancakes gently. Cook for an additional 2-3 minutes on the other side until they are golden brown and cooked through. Remove them from the skillet and repeat the process until all the batter is used.
Serve the pancakes warm, stacking them high on a plate. Drizzle with maple syrup and sprinkle over a few extra chocolate chips for an indulgent touch.

Notes

Elevate your pancake presentation by serving them on a vibrant plate. Top with a generous dollop of whipped cream, a light dusting of powdered sugar, and a sprinkle of chopped pecans for added crunch and flavor contrast.

Keyword breakfast, chocolate chips, pancakes, pumpkin