Pumpkin Chocolate Chip Pancakes Recipes

PUMPKIN CHOCOLATE CHIP PANCAKES

Steps:

• In a large bowl, whisk together the flour, brown sugar, baking powder, and pumpkin pie spice. In a separate bowl, whisk together the milk, vanilla and egg. Add the milk mixture to the flour mixture and stir until just combined. Fold in the pumpkin and then 1/2 cup chocolate chips. Let batter rest while you heat your griddle to medium heat.
• Spray the griddle with cooking spray. Using a ladle or 1/4-cup measuring cup, scoop batter onto heated griddle. Sprinkle the batter of each pancake with a few more chocolate chips. Cook until batter starts to bubble a bit on top and the bottom is evenly browned. Flip and cook until both sides are lightly browned and chocolate is melting. Remove to a baking sheet and put the baking sheet in a warm oven while you cook the rest of the batter.
• Serve warm with maple syrup, if desired. Store in a resealable baggie in the refrigerator and reheat in the toaster like you would when you toast bread.

PUMPKIN CHOCOLATE CHIP PANCAKES

Steps:

• In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and chocolate chips together until combined. Set aside.
• I like to mix the wet ingredients in a blender (I love the one that is linked!). This guarantees a smoother batter and breaks down the pumpkin. This is especially necessary if you are using fresh pumpkin puree. Add the pumpkin, brown sugar, egg, oil, and whole milk to a blender and blend on high for 45 seconds until combined. Alternatively, you may whisk by hand or use a hand mixer.
• Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is extremely thick. Do not thin it out. Whisk until *just* combined, no more. A few lumps may remain. Taste the batter. If you want to add more spices, go ahead. I usually add more cinnamon.
• Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
• Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve immediately with your favorite pancake toppings. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.

PUMPKIN-CHOCOLATE CHIP PANCAKES

Steps:

• In a large bowl, combine pancake mix, cinnamon, nutmeg and cloves. In a small bowl, whisk eggs, buttermilk, pumpkin, butter and honey; stir into the dry ingredients just until moistened. Fold in chocolate chips., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with additional chocolate chips and honey.

PUMPKIN CHOCOLATE CHIP PANCAKES

Steps:

• In a large bowl, combine flour, chocolate chips, brown sugar, baking powder, baking soda and salt and cinnamon. In a large glass measuring cup or another bowl, whisk together buttermilk, pumpkin, eggs and melted butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Lightly coat a griddle or nonstick skillet with cold butter. Working in batches, scoop 1/4 cup batter for each pancake. Cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer. Serve immediately with maple syrup.

CHOCOLATE CHIP PUMPKIN PANCAKES

Steps:

• Mix dry ingredients (flour, powder & salt) in medium mixing bowl.
• Add eggs, milk, oil and pumpkin.
• Cook on medium griddle.
• When pancakes are ready to flip, sprinkle with chips.
• Wipe the griddle before the next batch so that excess chips won't burn next batch.