Pumpkin Chocolate Chip Pancakes Recipe

Introduction

Fall is the perfect time to indulge in the rich flavors of pumpkin and chocolate, and what better way to enjoy them than in a stack of fluffy pancakes? Pumpkin Chocolate Chip Pancakes are not only delicious but also easy to make, making them an ideal choice for breakfast or brunch. With a combination of warm spices and sweet chocolate chips, these pancakes will surely become a favorite in your household.

Detailed Ingredients with measures

1¾ cups all-purpose flour
¾ cup semisweet chocolate chips
2 teaspoons brown sugar
1½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
¾ teaspoon ground cinnamon
1¼ cups buttermilk
1 cup canned pumpkin puree
2 large eggs
¼ cup unsalted butter, melted
¼ cup maple syrup

Prep Time

10 minutes

Cook Time, Total Time, Yield

Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Approximately 12 pancakes

These Pumpkin Chocolate Chip Pancakes are sure to bring comfort and joy to your breakfast table. Enjoy them warm, drizzled with maple syrup, for a delightful start to your day!

Detailed Directions and Instructions

Combine Dry Ingredients

In a large bowl, mix together the flour, chocolate chips, brown sugar, baking powder, baking soda, salt, and cinnamon.

Prepare Wet Ingredients

In a separate bowl or large measuring cup, whisk together the buttermilk, pumpkin puree, eggs, and melted butter until well combined.

Mix Batter

Pour the wet mixture over the dry ingredients. Using a rubber spatula, stir just until the ingredients are moistened. Be careful not to overmix; the batter should be slightly lumpy.

Preheat Griddle

Lightly coat a griddle or nonstick skillet with cold butter and heat over medium heat.

Cook Pancakes

For each pancake, scoop ¼ cup of batter onto the griddle. Cook until bubbles form on the surface and the underside is nicely browned, about 2 minutes. Flip the pancake and cook for an additional 1-2 minutes until the other side is browned and the pancake is cooked through.

Serve

Serve the pancakes immediately, drizzled with maple syrup.

Notes

Storage

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.

Freezing

Consider freezing any leftover pancakes by placing parchment paper between stacks to prevent sticking. They can be reheated in a toaster or microwave.

Serving Suggestions

These pancakes pair wonderfully with additional chocolate chips, whipped cream, or chopped nuts for added texture.

Substitutions

If you do not have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice; let it sit for 5 minutes.

Cook techniques

Measuring Flour

Properly measure flour by spooning it into a dry measuring cup and leveling it off with a straight edge. Avoid scooping directly from the bag, as this can compact the flour and lead to dense pancakes.

Mixing Batter

When combining wet and dry ingredients, stir gently until just mixed. Overmixing can result in tough pancakes, so aim for a slightly lumpy batter.

Preheating the Griddle

Ensure the griddle is evenly heated to medium heat before cooking. A drop of water should sizzle and evaporate quickly when the surface is ready.

Flipping Pancakes

Wait for bubbles to surface and the edges to look set before flipping pancakes. This helps ensure they are properly cooked and hold together well.

Serving Suggestions

Serve pancakes warm, topped with maple syrup, for the best flavor. Adding whipped cream or a sprinkle of cinnamon can enhance the presentation.

FAQ

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but it may result in denser pancakes. Consider using a blend of whole wheat and all-purpose flour for a lighter texture.

How can I make pancakes gluten-free?

You can use a gluten-free flour blend designed for baking. Make sure it includes xanthan gum for better texture.

Can I make these pancakes ahead of time?

Yes, you can prepare the batter in advance and refrigerate it for up to 24 hours. Just be sure to stir gently before cooking.

How do I store leftover pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage. Reheat in the microwave or toaster before serving.

What can I substitute for buttermilk?

If you don’t have buttermilk, you can make a substitute by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.

Conclusion

These Pumpkin Chocolate Chip Pancakes are a delightful twist on a classic breakfast favorite. The combination of warm spices, rich chocolate, and the natural sweetness of pumpkin makes them a perfect treat for any time of the year, especially during the fall. Serve them fresh off the griddle, drizzled with maple syrup, and enjoy a cozy, comforting meal.

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Combine ripe bananas with chocolate chips for a naturally sweet pancake option that’s sure to please.

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Incorporate grated apples and cinnamon into your pancake batter for a fruity and spiced twist.

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Add crushed pecans and a hint of maple to create a flavor reminiscent of a classic pie.

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Substitute pumpkin with sweet potato puree and add a touch of nutmeg for a different seasonal flavor.

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