Contents
Introduction
Pumpkin Chocolate Chip Pancakes are a delightful twist on the classic breakfast favorite, merging the warm, comforting flavors of fall with the indulgent sweetness of chocolate. Perfect for cozy mornings or special holiday brunches, these pancakes are sure to impress with their fluffy texture and rich taste.
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
15 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves approximately 4 people
Pancakes are a beloved breakfast staple, and this recipe elevates them to a gourmet level. Get ready to savor the perfect blend of pumpkin and chocolate in every bite!
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.
Reheating
To reheat, place pancakes in a toaster or microwave until warmed through.
Variations
Feel free to add chopped nuts or substitute the semisweet chocolate chips with milk or dark chocolate for a different flavor profile.
Buttermilk Substitute
If you don’t have buttermilk, you can make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes before using.
Cook techniques
Combining Dry Ingredients
Ensure even distribution of the leavening agents like baking powder and baking soda by thoroughly mixing the dry ingredients together.
Whisking Wet Ingredients
Use a whisk to ensure the buttermilk, pumpkin puree, eggs, and melted butter are fully combined for a smooth batter.
Mixing the Batter
Use a rubber spatula to gently fold the wet ingredients into the dry. Avoid overmixing to keep the pancakes fluffy; it’s okay if the batter is slightly lumpy.
Preheating the Griddle
Lightly coat your cooking surface with cold butter before heating to prevent sticking and ensure a nice golden brown color.
Cooking Pancakes
Cook until bubbles appear on the surface, indicating they are ready to flip. Make sure the underside is browned before flipping to achieve perfect pancakes.
Serving
Serve pancakes immediately for the best texture and flavor, enhancing with a drizzle of maple syrup.
FAQ
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree to control the spices and sweetness in your pancakes.
How can I make these pancakes gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend, ensuring the rest of the ingredients are also gluten-free.
Can I freeze leftover pancakes?
Yes, you can freeze pancakes in an airtight container or freezer bag for up to 2 months. Reheat in the toaster or microwave.
What other mix-ins can I add to the pancakes?
Consider adding chopped nuts, dried fruits, or different types of chocolate chips for variety.
How do I store leftover pancakes?
Store in the refrigerator in an airtight container for up to 3 days. Reheat before serving for best taste.
Conclusion
These Pumpkin Chocolate Chip Pancakes are a perfect combination of seasonal flavors and indulgent sweetness, making them an ideal breakfast treat. The moist texture from the pumpkin puree paired with the rich chocolate chips creates a delightful experience that is sure to please everyone at the breakfast table. Serve them with a drizzle of maple syrup for an extra touch of sweetness and enjoy this comforting fall favorite any time of year.
More recipes suggestions and combination
Banana Chocolate Chip Pancakes
Substitute pumpkin puree with mashed ripe bananas for a sweet, fruity variation. The chocolate chips add a decadent touch, making these pancakes irresistible.
Apple Cinnamon Pancakes
Incorporate grated fresh apples and extra cinnamon into the batter for a delightful combination that embraces the flavors of autumn.
Chia Seed Pancakes
Add chia seeds to the batter for an added nutritional boost, giving your pancakes a slight crunch and extra fiber.
Pecan Maple Pancakes
Mix in chopped pecans and serve with warm maple syrup for a nutty and sweet flavor profile that enhances the overall pancake experience.
Matcha Green Tea Pancakes
For a unique twist, mix a little matcha powder into the batter for a vibrant color and an earthy flavor that pairs wonderfully with chocolate chips.
