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To make pumpkin chocolate chip pancakes, you need: - 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 - 1 cup pumpkin puree (unsweetened) - 1/2 cup milk (or dairy alternative) - 2 large eggs - 1/4 cup brown sugar, packed - 1 teaspoon vanilla extract - 1/2 cup chocolate chips - Butter or oil for cooking If you don’t have some ingredients, here are options: - Use whole wheat flour instead of all-purpose flour. - Swap baking powder with baking soda if needed. - You can replace milk with almond or soy milk. - Maple syrup can replace brown sugar if you want. - Use dairy-free chocolate chips for a vegan twist. You can make this pancake recipe healthier by: - Using oat flour for a gluten-free option. - Reducing the sugar by half if you prefer less sweet. - Adding mashed bananas or applesauce for moisture. - Using egg whites instead of whole eggs to cut fat. - Top with fresh fruit instead of syrup for a fresh taste. {{ingredient_image_1}} Start with a big bowl. Add 1 cup of all-purpose flour. Next, add 1 teaspoon of baking powder. Then, mix in 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 ingredients until they blend well. This step gives your pancakes a great base. In another bowl, it’s time to mix wet stuff. Pour in 1 cup of unsweetened pumpkin puree. Add 1/2 cup of milk or a dairy alternative. Crack in 2 large eggs and add 1/4 cup of packed brown sugar. Don’t forget 1 teaspoon of vanilla extract! Whisk these until they are smooth. This mix adds moisture and flavor. Now, heat a non-stick skillet or griddle over medium heat. Add a small bit of butter or oil to coat the pan. Once it’s hot, pour 1/4 cup of batter for each pancake. Cook until you see small bubbles on top, about 2-3 minutes. The edges should look set. Flip the pancake carefully and cook for another 2-3 minutes. You want them golden brown. Keep going until all the batter is used. Serve warm, stacked high, and enjoy! To make your pancakes fluffy, avoid overmixing. Mix the wet and dry ingredients until they just blend. Some lumps are okay. Let the batter rest for a few minutes. This helps the baking powder work better. Make sure your skillet is hot before you pour in the batter. This step creates steam, which adds to the fluffiness. If you have leftover batter, you can store it in the fridge. Put it in a sealed container. Use the batter within 24 hours for the best results. When ready to cook, give it a quick stir. This helps to mix in any settled ingredients. Use a non-stick skillet or griddle for easy flipping. Heat it over medium heat. Add a small amount of butter or oil to prevent sticking. Pour in 1/4 cup of batter for each pancake. Watch for bubbles on the surface; this shows they are ready to flip. Cook until golden brown on both sides. Enjoy your delicious pancakes warm! Pro Tips Use Fresh Pumpkin Puree: For the best flavor, consider using freshly roasted pumpkin puree instead of canned. This will enhance the taste of your pancakes significantly. Keep the Batter Lumpy: When mixing the wet and dry ingredients, it's okay if there are a few lumps. Overmixing can lead to tough pancakes, so stir gently until just combined. Adjust Cooking Temperature: If the pancakes are browning too quickly, reduce the heat slightly. Cooking them on medium-low allows for a fluffy texture without burning the outside. Experiment with Toppings: Try adding different toppings such as chopped nuts, whipped cream, or even a drizzle of caramel sauce to elevate your pancake experience. {{image_2}} You can make your pancakes even better by adding nuts or fruits. Chopped pecans or walnuts give a nice crunch. They also add flavor and healthy fats. If you prefer fruit, mashed bananas or blueberries work great. Just fold them into the batter before cooking. This makes each bite more exciting and tasty. If you need a gluten-free option, use gluten-free flour. Many brands offer great mixes that work well in pancakes. Just replace the all-purpose flour with an equal amount of gluten-free flour. You may also need to add a bit more baking powder. This helps your pancakes stay fluffy and light. Enjoy your pancakes without worry! To make vegan pumpkin chocolate chip pancakes, swap out the eggs and milk. Use a flaxseed meal and water mixture instead of eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. For milk, use almond, soy, or oat milk. This keeps the pancakes soft and delicious. Your vegan friends will love these! You can store leftover pumpkin chocolate chip pancakes in the fridge. First, let them cool. Then, stack them in an airtight container. They stay fresh for up to three days. If you want to keep them longer, freezing is a great option. To freeze these pancakes, make sure they are cool. Place parchment paper between each pancake. This prevents them from sticking together. Then, put them in a freezer-safe bag or container. They can last for up to two months in the freezer. When you’re ready to eat the pancakes, you can reheat them easily. The microwave is quick. Heat them for about 30 seconds on high. You can also warm them in a skillet over low heat. This gives them a nice, crispy edge. Enjoy them with a drizzle of maple syrup! Yes, you can use canned pumpkin puree. It saves time and is easy to find. Make sure to pick unsweetened pumpkin puree for the best taste. It gives your pancakes a nice flavor without extra sugar. To make these pancakes dairy-free, simply swap the milk for a dairy-free option. Almond milk or oat milk works great. You can also use coconut milk for a rich taste. This way, everyone can enjoy these tasty pancakes! Many toppings pair well with these pancakes. Here are a few suggestions: - Maple syrup - Whipped cream - Chopped pecans - Extra chocolate chips Feel free to mix and match these toppings to find your favorite combo! In this article, we covered how to make delicious pumpkin chocolate chip pancakes. We looked at the right ingredients, offered substitutes, and healthier options. I shared step-by-step instructions for mixing and cooking. We discussed tips for fluffy pancakes and storing leftovers. I also explored variations, like gluten-free and vegan options. These pancakes are easy to make and fun to enjoy. With these tips, you'll impress everyone at breakfast! Have fun experimenting and enjoy your tasty treats.

Pumpkin Chocolate Chip Pancakes

Delicious pancakes infused with pumpkin and chocolate chips, perfect for breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 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
  • 1 cup pumpkin puree (unsweetened)
  • 1/2 cup milk (or dairy alternative)
  • 2 large eggs
  • 1/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips
  • to taste Butter or oil for cooking

Instructions
 

  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  • In another bowl, mix together the pumpkin puree, milk, eggs, brown sugar, and vanilla extract until smooth.
  • Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined (a few lumps are okay). Do not overmix.
  • Fold in the chocolate chips until evenly distributed throughout the batter.
  • Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
  • Once the skillet is hot, pour 1/4 cup of batter for each pancake onto the skillet. Cook until small bubbles form on the surface and the edges appear set (about 2-3 minutes).
  • Flip the pancakes carefully and cook for another 2-3 minutes until golden brown and cooked through. Repeat until all batter is used.
  • Serve warm, stacked high, with maple syrup drizzled on top and a sprinkle of extra chocolate chips if desired.

Notes

Serve pancakes on a colorful plate, topped with whipped cream, a dusting of powdered sugar, and a sprinkle of chopped pecans for added texture.
Keyword chocolate chips, pancakes, pumpkin