Chocolate Chip Pumpkin Pancakes
Calories: 195kcal
Adjust Servings Here: 10 pancakes
Description
Today, I added chocolate chips to my classic pumpkin pancakes to make these irresistible chocolate chip pumpkin pancakes. Made with pumpkin puree and pumpkin spice these are kids-approved and perfect any time of the day.
Ingredients
- 2 cup (250 g) All-purpose flour
- 1½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 teaspoon Pumpkin spice
- 2 Eggs large
- 1½ cup (240 ml) Buttermilk (see substitute above)
- 2 tablespoon Sugar
- ½ cup (120 ml) Pumpkin puree
- 1 teaspoon Vanilla extract
- ⅔ cups (160 g) Chocolate chips (semi-sweet or milk)
Plus
- 4 tablespoon Butter
- ½ cup (120 ml) Maple syrup
Instructions
- Dry ingredients - In a large bowl, combine together the flour, salt, baking powder, baking soda, pumpkin spice, and sugar.Pro tip - sifting or using a whisk will make the pancakes light and airy
- Wet ingredients - In another bowl, combine eggs, buttermilk, pumpkin puree, and vanilla extract - combine well and ensure there are no lumps.
- Dry to wet - Add the dry ingredients to the wet ingredients and combine well, but do not over-mix. A few flour lumps are ok. Pro tip - overmixing the batter will activate the gluten and make dense chewy pancakes. It's ok to have a few lumps in there.
- Chocolate - Add the chocolate chips and combine but do not over-mix. Pro tip - you can also add ¼ cup of toasted chopped pecans to the batter
- Rest - Let the batter rest for 10 minutes (up to 30 minutes).Pro tip- resting the batter helps the gluten relax, the flour hydrate, and lets the leavening do its job which results in fluffy pancakes.
- Griddle - Heat a griddle, skillet, or non-stick pan over medium-high heat. Add 1 tablespoon of butter and coat the surface well. Pro tip - I like to use my large griddle so I can make at least 4 pancakes together, after all, you want to eat these hot.
- Cook - Pour ¼ cup to ⅓ cup of batter using a measuring cup, ladle, or large spoon. Cook over medium heat on one side for 2 minutes until a few bubbles appear on the top. Flip and cook on the other side for another 30 to 40 seconds. You can add melted butter if necessary. Pro tip - if you try to flip too soon the wet batter will flow and make a mess. The next side takes just a few seconds more so be patient
- Serve immediately with maple syrup or honey.
Recipe Notes
- Use all-purpose flour as it works best for pancakes.
- Combine the dry ingredients well with a whisk or better yet sift them. This makes light and airy pancakes
- Combine the liquid ingredients thoroughly. You can over mix the liquid ingredients and it's ok because the eggs will add volume.
- Once you combine flour to the wet ingredients - combine well but do not over mix. A few lumps in the batter are ok.
- The batter must be a thick pouring consistency. So, if necessary add a tablespoon or two or milk or flour as needed.
- Heat the pan on medium-high heat so you get a nice crisp edge but adjust heat as needed afterward.
- Use butter if possible it adds a nice brown color to the crust.
- The first flip usually takes longer so don't make haste to flip it. You must see those little bubbles on the top. Otherwise, the batter will spill over the sides and make a mess.
- Pancakes must be served fresh as soon as they are made but these can also be frozen for up to a month in the freezer.
Serving suggestions
- Maple syrup or honey is the most with pancakes
- But, try whipped cream with fresh fruits.
- Fruit fillings such as strawberry, blueberry, raspberry, blackberry - all these are great to accompany pancakes and waffles.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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