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To make chocolate chip pumpkin pancakes, gather these simple ingredients: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon pumpkin pie spice - 1/2 cup canned pumpkin puree - 1 tablespoon brown sugar - 1 large egg - 3/4 cup milk (dairy or non-dairy) - 1 teaspoon vanilla extract - 1/2 cup semi-sweet chocolate chips - Butter or oil for cooking Each ingredient plays a key role in making these pancakes tasty and fluffy. Flour gives structure, while baking powder and baking soda help them rise. The pumpkin adds moisture and flavor, and the chocolate chips bring sweetness. Using milk, either dairy or non-dairy, keeps the batter smooth. Remember, fresh ingredients make a big difference! 1. In a medium bowl, whisk together these dry ingredients: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon pumpkin pie spice This step helps the pancakes rise and adds flavor. 2. In another bowl, combine your wet ingredients: - 1/2 cup canned pumpkin puree - 1 tablespoon brown sugar - 1 large egg - 3/4 cup milk (dairy or non-dairy) - 1 teaspoon vanilla extract Mix them well until smooth. This gives the pancakes their rich, moist texture. 3. Slowly pour the wet mixture into the dry ingredients. Gently stir with a spatula until just combined. It’s okay if some lumps remain. Avoid overmixing; this keeps the pancakes fluffy and light. 1. Preheat a non-stick skillet over medium heat. Add a small pat of butter or a drizzle of oil. Let it melt and coat the surface evenly. This prevents sticking and adds flavor. 2. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set. This should take about 2-3 minutes. 3. Gently flip the pancakes using a spatula. Cook for another 2-3 minutes until golden brown. Keep an eye on them to avoid burning. - Avoid overmixing the batter. This keeps your pancakes light and fluffy. - Make sure your skillet is not too hot. A medium heat works best to cook them evenly without burning. To keep pancakes fluffy, avoid overmixing your batter. A few lumps are just fine. Stir the wet and dry ingredients until they come together. This simple trick creates light pancakes that rise perfectly. Adjusting cooking times helps too. Cook the pancakes for about 2-3 minutes per side. Look for bubbles on the surface. When they appear, it’s time to flip. Each pancake should be golden brown when finished. Ideal toppings make your pancakes shine. Try drizzling warm maple syrup over them. A sprinkle of powdered sugar adds sweetness. You can also add whipped cream for a rich treat. Pair pancakes with fresh fruit like bananas or berries. They add a burst of flavor and color to your plate. A side of crispy bacon or sausage complements the sweetness too. Pumpkin packs a punch in nutrition. It is low in calories but high in fiber. This makes it great for digestion. Pumpkin is rich in vitamins A and C, boosting your immune health. Using pumpkin in pancakes adds moisture and flavor. It gives you a unique taste while making your dish healthier. Plus, the bright color makes your pancakes visually appealing. {{image_4}} You can easily change some ingredients in this recipe. For gluten-free pancakes, use a gluten-free flour blend. This will still give you a tasty result. If you want to switch up the milk, try almond or oat milk. They work well and add a nice flavor. Adding extras can make your pancakes special. Consider adding chopped nuts like walnuts or pecans. Dried fruits like cranberries or raisins also add sweetness. You can boost the flavor with spices too. Try cinnamon, nutmeg, or even a touch of ginger for a warm kick. You can serve pancakes in fun ways. Try stacking them high for a great look. Add layers of chocolate chips or whipped cream between the pancakes for a treat. If you want a savory twist, add cooked bacon bits to the batter. This gives you a sweet and salty mix that is hard to resist! To keep your chocolate chip pumpkin pancakes fresh, follow these tips: - Refrigeration: Place leftover pancakes in an airtight container. They will last about 3 to 5 days in the fridge. If you want to keep them fresh longer, separate layers with parchment paper. This prevents sticking. - Freezing instructions: For longer storage, freeze the pancakes. First, let them cool completely. Then, stack them with parchment paper in between. Wrap the stack in plastic wrap, then place it in a freezer bag. They will stay good for about 1 to 2 months. To enjoy these pancakes again, reheating is key. - Best methods for reheating: You can use a microwave, oven, or skillet. For the microwave, place the pancakes on a plate and heat for 20 to 30 seconds. If using the oven, preheat it to 350°F (175°C) and heat for about 10 minutes. If you prefer a skillet, heat it on low and warm the pancakes for a couple of minutes on each side. - Tips for maintaining texture: To keep pancakes fluffy, cover them with foil while reheating in the oven. This helps retain moisture. If using a microwave, place a damp paper towel over the pancakes. This keeps them soft and warm. How to make pancakes from scratch? To make pancakes from scratch, combine dry and wet ingredients. Mix flour, baking powder, baking soda, salt, and pumpkin pie spice in one bowl. In another bowl, blend canned pumpkin puree, brown sugar, egg, milk, and vanilla. Then, gently mix the dry with the wet until just combined. This keeps pancakes fluffy. Can I make the batter ahead of time? Yes, you can make the batter ahead of time. Store it in the fridge for up to 24 hours. Just give it a quick stir before using. If it thickens, add a little milk to reach your desired consistency. How many pancakes does this recipe make? This recipe makes about four servings, which is typically four large pancakes. Each pancake uses about 1/4 cup of batter. Adjust quantities based on your needs. What to serve with pumpkin pancakes? Serve these pancakes with maple syrup for sweetness. You can also add whipped cream for extra creaminess. Fresh fruit, like bananas or berries, adds a nice touch too. Consider a sprinkle of nuts for crunch. Are these pancakes nut-free? Yes, these pancakes are nut-free if you use dairy or non-dairy milk that is also nut-free. Always check the labels to ensure they meet your dietary needs. Substitute options for dairy alternatives You can replace milk with almond milk, soy milk, or oat milk. For eggs, use flaxseed meal or applesauce. These make great dairy-free options without losing flavor. This blog post covered how to make tasty pumpkin pancakes. We went through the ingredients you'll need and detailed steps to prepare and cook them. I shared tips for fluffy pancakes and healthy serving suggestions. You learned variations and how to store leftovers properly. Incorporating pumpkin offers great nutrition and fun flavors. Enjoy experimenting with this recipe and savoring your delicious pancakes!

Chocolate Chip Pumpkin Pancakes

Indulge in the perfect fall breakfast with these delicious chocolate chip pumpkin pancakes! Easy to make and bursting with flavor, this recipe combines the warmth of pumpkin spice and the richness of chocolate. In just 20 minutes, you can whip up a cozy meal that's perfect for any occasion. Curious? Click through to explore this mouthwatering recipe and treat yourself to a stack of fluffy goodness today!
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Ingredients
  

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

1/2 cup canned pumpkin puree

1 tablespoon brown sugar

1 large egg

3/4 cup milk (dairy or non-dairy)

1 teaspoon vanilla extract

1/2 cup semi-sweet chocolate chips

Butter or oil for cooking

Instructions
 

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until the mixture is evenly combined and airy.

    In a separate bowl, combine the canned pumpkin puree, brown sugar, large egg, milk, and vanilla extract. Use a whisk to mix thoroughly until the mixture is smooth and all ingredients are well blended.

      Slowly pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined—it's okay if a few lumps remain; do not overmix to keep the pancakes fluffy.

        Carefully fold the semi-sweet chocolate chips into the batter, ensuring they are evenly distributed without overworking the mixture.

          Preheat a non-stick skillet or griddle over medium heat and add a small pat of butter or a drizzle of oil. Allow it to heat up until melted and evenly coats the cooking surface.

            For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges appear set, approximately 2-3 minutes.

              Gently flip the pancakes using a spatula, and continue cooking for an additional 2-3 minutes until the pancakes are golden brown and cooked through.

                Once cooked, carefully remove the pancakes from the skillet and place them on a warm plate. Keep them warm while you prepare the remaining batter.

                  Prep Time, Total Time, Servings: 15 minutes | 20 minutes | 4 servings

                    - Presentation Tips: Stack the pancakes artfully on a serving plate, then drizzle them generously with maple syrup. For a delightful finish, sprinkle extra chocolate chips and a light dusting of pumpkin spice on top. Serve with a dollop of whipped cream on the side for a touch of indulgence!