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- 1 cup all-purpose flour - 1 cup canned pumpkin puree - 1/2 cup milk (any type) - 2 large eggs - 2 tablespoons granulated sugar - 2 teaspoons baking powder - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt - 1/2 cup semi-sweet chocolate chips - 2 tablespoons melted butter (plus extra for cooking) To make these pancakes, you need some basic ingredients. The flour gives structure, while pumpkin adds moisture and flavor. Milk helps blend everything together. Eggs bind the mix and add fluffiness. Sugar adds sweetness. Baking powder makes the pancakes rise. Cinnamon and nutmeg provide warmth and spice. Salt balances the flavors. Chocolate chips bring a sweet touch. - Use whole wheat flour for a healthier option - Substitute almond milk for a dairy-free version - Alternatives to granulated sugar You can swap out all-purpose flour for whole wheat flour. This change adds fiber and nutrients. If you want a dairy-free option, almond milk works well. It keeps the flavor and texture. For sweetness, you can use honey or maple syrup instead of granulated sugar. Each choice changes the taste slightly but keeps the pancakes delicious. - Calories per serving: Approximately 250 calories - Macronutrient breakdown (protein, fats, carbohydrates): - Protein: 6g - Fat: 10g - Carbohydrates: 34g Each serving of these pancakes gives you about 250 calories. They hold around 6 grams of protein, 10 grams of fat, and 34 grams of carbs. The pumpkin adds vitamins and minerals, making these pancakes not just tasty but also a bit healthy. Enjoy them guilt-free on your weekend mornings! {{ingredient_image_1}} Start by mixing the dry ingredients. In a big bowl, whisk together: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 2 teaspoons baking powder - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt Next, mix the wet ingredients in another bowl. Combine: - 1 cup canned pumpkin puree - 1/2 cup milk - 2 large eggs - 2 tablespoons melted butter Now, pour the wet mix into the dry mix. Stir gently until just combined. It’s okay if the batter is a little lumpy. Overmixing can lead to tough pancakes, so be careful here. Preheat your non-stick skillet over medium heat. Add a little melted butter to coat the surface. To know if it's ready, sprinkle a drop of water on the skillet. If it sizzles, you’re good to go! Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 3-4 minutes. Look for bubbles forming on the surface and edges that look set. This means it's time to flip! Cook for another 2-3 minutes until golden brown. Serve the pancakes warm with your favorite toppings. I suggest maple syrup and whipped cream. You can also sprinkle more chocolate chips on top for extra sweetness. For portion sizes, 2-3 pancakes per person works well, depending on how hungry you are! To get the best pancakes, use a non-stick skillet. This helps prevent sticking. Add a little melted butter before cooking each pancake. This adds flavor and ensures a golden crust. Make sure your skillet is at medium heat. If it’s too hot, the pancakes will burn. Look for bubbles forming on top; this means it’s time to flip. A common mistake is overmixing the batter. This makes pancakes tough instead of fluffy. Mix gently until the ingredients just come together. Another mistake is not preheating the skillet. A cold skillet will result in uneven cooking. Always test the heat by sprinkling a few drops of water. If they sizzle and dance, your skillet is ready. To make these pancakes even better, add spices. A dash of ginger or a hint of cloves can boost the taste. You can also add extracts like vanilla for extra depth. For a crunchy texture, mix in nuts or seeds. Walnuts or pecans work well with the pumpkin. This gives your pancakes a delightful twist. Pro Tips Use Fresh Ingredients: Ensure your baking powder is fresh for the best rise and fluffiness in your pancakes. Don't Overmix: Mixing the batter until just combined helps keep your pancakes light and airy. Temperature Matters: Preheat your skillet properly; too hot can burn the pancakes, while too cool can make them soggy. Serve Immediately: Pancakes are best served fresh off the griddle for optimal texture and flavor. Keep them warm in the oven while you cook the rest. {{image_2}} You can change up the flavors in your chocolate chip pumpkin pancakes. Try adding spices like ginger or cloves. These spices bring warmth and depth to the dish. You can also swap out semi-sweet chocolate chips for white or dark chocolate. Each option offers a unique twist, making your pancakes even more delightful. If you need gluten-free pancakes, use a gluten-free flour blend instead of all-purpose flour. This swap keeps the pancakes tasty and light. For a vegan option, replace eggs with flax eggs and use plant-based milk. These changes ensure everyone can enjoy these pancakes without missing out. To give your pancakes a festive touch, add fresh cranberries. Their tartness pairs well with the sweet pumpkin flavor. You can also explore pumpkin spice blends, which heighten the seasonal taste. If you prefer a classic flavor profile, stick to just cinnamon and nutmeg for a simpler pancake. Each variation allows you to celebrate different seasons with your pancakes. To keep your pancakes fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. Refrigerate if you plan to eat them within a few days. For longer storage, freeze your pancakes. Lay them flat in a single layer on a baking sheet for an hour. Once frozen, stack them in a freezer bag. This way, they won’t stick together. You can reheat pancakes in several ways. Use a microwave for quick heating. Place pancakes on a microwave-safe plate and cover with a damp paper towel. Heat for about 20-30 seconds. For crispier pancakes, use a skillet. Heat a little butter in the skillet and add pancakes, cooking for 1-2 minutes on each side. This keeps them soft inside while making the outside nice and warm. In the fridge, your pancakes stay fresh for about 3-4 days. If you freeze them, they can last for up to 2 months. Check for mold or unusual smells to know if they are spoiled. If they feel hard or dry, it’s best to toss them. Always trust your senses when deciding to eat leftovers. To make pancakes fluffy, you need to mix ingredients carefully. Follow these tips: - Use the right ratios: 1 cup of flour to 1 cup of pumpkin puree is key. - Mix dry and wet ingredients separately before combining them. - Stir gently until just combined; a few lumps are okay. - Avoid overmixing, as this can make the pancakes tough. Fluffy pancakes come from the right mixing technique and ingredient balance. Yes, you can prepare the batter in advance. Here are some best practices for batter storage: - Store the batter in an airtight container. - Keep it in the fridge for up to 24 hours. - Give the batter a gentle stir before cooking, as it may thicken. Preparing the batter ahead saves time on busy mornings. You can serve these pancakes with various delicious options. Here are some ideas: - Maple syrup enhances the sweetness. - Fresh fruit, like berries or bananas, adds brightness. - A side of bacon or sausage gives a savory touch. - Coffee or warm milk pairs well with the flavors. These options make your breakfast even more delightful! We covered the best ingredients for Chocolate Chip Pumpkin Pancakes, how to make them, and tips to enhance your dish. Substitutions can fit any diet. Remember, avoid overmixing your batter and preheat your skillet for perfect pancakes. You can also store leftovers well for future meals. Enjoy experimenting with flavors and toppings to create your favorite version. With these easy steps, delicious pancakes will be just a flip away.

Chocolate Chip Pumpkin Pancakes

Delightful pancakes made with pumpkin puree and chocolate chips, perfect for breakfast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup canned pumpkin puree
  • 1/2 cup milk (any type)
  • 2 large eggs
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 2 tablespoons melted butter (plus extra for cooking)

Instructions
 

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
  • In another bowl, mix the pumpkin puree, milk, eggs, and melted butter until fully blended.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; it’s okay if the batter is a little lumpy.
  • Fold in the semi-sweet chocolate chips until evenly distributed within the batter.
  • Preheat a non-stick skillet or griddle over medium heat and add a little melted butter to coat the surface.
  • Pour 1/4 cup of pancake batter for each pancake onto the skillet. Cook for about 3-4 minutes, or until bubbles form on the surface and the edges look set.
  • Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown on the other side.
  • Remove the pancakes from the skillet and keep warm while you repeat with the remaining batter.
  • Serve warm with maple syrup, additional chocolate chips, or whipped cream if desired.

Notes

Enjoy these delightful pancakes topped with a sprinkle of cinnamon and a drizzle of maple syrup!
Keyword breakfast, chocolate chip, pancakes, pumpkin