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.
Serves:
Ingredients
- 2cupsall-purpose flour,spooned and leveled
- 2tspbaking powder
- 1tspbaking soda
- ½tspsalt
- 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
Instructions
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In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and chocolate chips together until combined. Set aside.
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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.
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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.
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Whisk until just combined. Taste the batter, and add more spices, if desired.
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Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about ¼ cup of batter on the griddle.
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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.
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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.
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Serve immediately with favorite pancake toppings, and enjoy!
Nutrition
- 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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