Fall is in the air, and what better way to celebrate than with a stack of warm, fluffy pumpkin chocolate chip pancakes?
Did you know that pumpkin consumption in the US increases by 400% during the fall season? Let’s join the trend with this irresistible breakfast treat that’ll have your taste buds dancing!
We’ll walk you through our tried-and-true recipe, share some expert tips, and explore exciting variations. Get ready to elevate your breakfast game!
Pro Tips for Perfect Pumpkin Pancakes
Want to take your pancakes to the next level? Here are some expert tips:
- Use canned pumpkin puree for consistency, not pumpkin pie filling.
- Let the batter rest for 5-10 minutes before cooking to allow the flour to absorb the liquid.
- Don’t overwork the batter – lumps are your friend for fluffy pancakes!
- Use a cookie scoop for evenly sized pancakes.
- Adjust the heat as you go – if pancakes are browning too quickly, lower the temperature.
Delicious Toppings and Serving Suggestions
While these pancakes are delicious on their own, why not get creative with toppings? Try:
- Classic maple syrup and a pat of butter
- A dollop of whipped cream and a sprinkle of extra chocolate chips
- Candied pecans or walnuts for a delightful crunch
- A drizzle of caramel sauce for extra indulgence
- Warm apple or pear compote for a fruity twist
Nutritional Information and Dietary Variations
One serving (2 pancakes) contains approximately:
- Calories: 300
- Protein: 7g
- Carbohydrates: 40g
- Fat: 13g
For dietary variations:
- Gluten-free: Substitute all-purpose flour with a gluten-free blend.
- Vegan: Use plant-based milk, replace eggs with flax eggs, and use vegan chocolate chips.
- Healthier version: Reduce sugar, use whole wheat flour, and add ground flaxseed for extra nutrition.
Make-Ahead and Storage Tips
- Prepare the batter the night before and refrigerate (add a splash of milk before cooking if it thickens too much).
- Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- To reheat, pop them in the toaster or microwave for 20-30 seconds.
- Freeze pancakes in a single layer, then transfer to a freezer bag. They’ll keep for up to 2 months.
- Use leftover pancakes to make a fun breakfast sandwich or crumble them over yogurt for a tasty parfait!
There you have it, folks – the ultimate guide to creating heavenly pumpkin chocolate chip pancakes!
With this recipe in your arsenal, you’re all set to impress family and friends with a breakfast that screams fall comfort.
Remember, the key to perfect pancakes lies in the details: quality ingredients, proper mixing, and cooking with love.
So, why not whip up a batch this weekend and start your day with a burst of autumnal flavors? Your taste buds will thank you, and who knows – you might just become the pancake champion of your household!
Happy cooking, and don’t forget to share your mouthwatering creations with us!
Recipe FAQ’s
Can I use homemade pumpkin puree?
Yes, you can use homemade pumpkin puree, but make sure it’s not too watery. Strain it if necessary.
How do I know when to flip the pancakes?
Flip the pancakes when you see bubbles forming on the surface and the edges starting to look set.
Can I make the batter ahead of time?
Yes, you can make the batter the night before and store it in the refrigerator. Give it a quick stir before using.
Fluffy Pumpkin Chocolate Chip Pancakes
Ingredients
- 1 ½ cups 180g all-purpose flour
- 2 tablespoons 25g brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup 240g pumpkin puree
- 1 ¼ cups 300ml milk
- 2 large eggs
- 2 tablespoons 30ml melted butter
- 1 teaspoon vanilla extract
- ¾ cup 130g chocolate chips
- Optional toppings: maple syrup whipped cream, chopped nuts
Instructions
- In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and pumpkin pie spice.
- In another bowl, combine the pumpkin puree, milk, eggs, melted butter, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix – a few lumps are okay!
- Gently fold in the chocolate chips.
- Let the batter rest for 5-10 minutes.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- For each pancake, pour about 1/4 cup of batter onto the skillet.
- Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, adjusting heat as necessary.
- Serve warm with your favorite toppings!