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Pumpkin Chocolate Chip Pancakes are the perfect fall breakfast treat that combines the rich flavors of pumpkin with the sweetness of chocolate chips. These fluffy pancakes are not only delicious but also packed with the goodness of pumpkin puree, making them a nutritious option for your morning meal. Whether you’re looking to impress your family on a cozy weekend morning or simply want to indulge in a delightful breakfast, this recipe is sure to satisfy your cravings.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup milk
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- Butter or oil for cooking
Instructions
Step 1: Prepare the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
Step 2: Mix the Wet Ingredients
In another bowl, combine the pumpkin puree, milk, brown sugar, egg, and vanilla extract. Mix until smooth and well blended.
Step 3: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. Fold in the chocolate chips.
Step 4: Heat the Pan
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Step 5: Cook the Pancakes
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
Step 6: Serve
Serve the pancakes warm with maple syrup, whipped cream, or additional chocolate chips if desired.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the pancakes may be denser. You might want to add a little more milk to achieve the desired consistency.
Can I make these pancakes vegan?
Absolutely! You can replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use a plant-based milk alternative.
How do I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. Reheat in the toaster or microwave before serving.
What toppings go well with Pumpkin Chocolate Chip Pancakes?
These pancakes are delicious with maple syrup, whipped cream, chopped nuts, or even a sprinkle of powdered sugar. You can also add fresh fruit like bananas or berries for extra flavor.
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