How To Make Pumpkin Chocolate Chip Pancakes
Not your usual breakfast pancake recipe, these chocolate chip pancakes are moist, fluffy, and healthier with added pumpkin and cinnamon spice.
- 2cupsall-purpose flour,spooned and leveled
- 2tspbaking powder
- 1tspbaking soda
- 2tspground cinnamon
- 1tsppumpkin pie spice
- 1cupsemi-sweet chocolate chips
- 1¼cupspumpkin puree,canned or fresh
- ⅓cuplight sugar,or dark brown, packed
- 1large egg
- 3tbspcanola oil,or vegetable oil
- 1½cupswhole milk
In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and chocolate chips together until combined. Set aside.
Add the pumpkin, brown sugar, egg, oil, and whole milk to a blender and blend on high for 45 seconds until combined. Alternatively, 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. Taste the batter, and add more spices, if desired.
Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about ¼ cup of batter on the griddle.
Cook until the edges look dry and bubbles begin to form on the sides for about 1 minute. Flip and cook on the other side until cooked through for about 2 more minutes.
Coat the griddle/skillet again with butter for each pancake or batch of pancakes. Keep pancakes warm in a preheated 200 degrees F oven until all pancakes are cooked.
Serve immediately with favorite pancake toppings, and enjoy!
- Calories: 232.66kcal
- Fat: 9.51g
- Saturated Fat: 3.60g
- Trans Fat: 0.02g
- Monounsaturated Fat: 4.08g
- Polyunsaturated Fat: 1.35g
- Carbohydrates: 34.86g
- Fiber: 2.41g
- Sugar: 15.88g
- Protein: 4.55g
- Cholesterol: 18.55mg
- Sodium: 247.01mg
- Calcium: 113.03mg
- Potassium: 176.46mg
- Iron: 2.01mg
- Vitamin A: 219.33µg
- Vitamin C: 1.12mg
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