Best 5 Pumpkin Chocolate Chip Pancakes Recipes
Indulge in a delightful culinary experience with our Pumpkin Chocolate Chip Pancakes, a harmonious blend of fall flavors and sweet indulgence. These fluffy pancakes are bursting with the warm and comforting taste of pumpkin, perfectly complemented by the richness of chocolate chips. Each bite is a symphony of textures, from the crispy edges to the soft and tender interiors.
This article not only features the classic Pumpkin Chocolate Chip Pancakes recipe but also offers a variety of exciting variations to cater to different dietary preferences and taste buds. For those seeking a gluten-free option, the Gluten-Free Pumpkin Chocolate Chip Pancakes provide a delicious alternative without compromising on flavor. For a vegan delight, the Vegan Pumpkin Chocolate Chip Pancakes offer a plant-based version that's equally satisfying.
In addition, this article includes a recipe for Pumpkin Chocolate Chip Pancakes with Streusel Topping, a decadent treat that takes these pancakes to the next level. The streusel topping adds a delightful crunchy texture and a burst of sweetness that elevates the overall experience. Whether you prefer classic, gluten-free, vegan, or streusel-topped pancakes, this article has a recipe to满足even the most discerning palate.
PUMPKIN CHOCOLATE CHIP PANCAKES
These Pumpkin Chocolate Chip Pancakes are fluffy pancakes, lightly spiced, loaded with pumpkin, and made extra special with chocolate chips!
Provided by Maegan - The BakerMama
Categories Breakfast
Time 20m
Yield 12
Number Of Ingredients 9
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
These pumpkin chocolate chip pancakes are the epitome of a cozy fall breakfast! Moist and fluffy, they're wonderful with a pat of butter and a cascade of maple syrup. Make sure you read my notes in the post before beginning.
Provided by Sally
Categories Breakfast
Time 45m
Number Of Ingredients 12
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
The most amazing pumpkin pancakes - so light + fluffy and made with semisweet chocolate chips. PERFECTION.
Provided by Chungah Rhee
Categories breakfast
Yield 4 servings
Number Of Ingredients 12
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.
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.
Nutrition Facts : Calories 422 calories, Fat 18g fat (10g saturated fat), Cholesterol 111mg cholesterol, Sodium 844mg sodium, Carbohydrate 57g carbohydrate (18g sugars, Fiber 5g fiber), Protein 11g protein.
CHOCOLATE CHIP PUMPKIN PANCAKES
I've found a way to have the flavor of my favorite muffins in a pancake. My kids love these and I hope you do too!
Provided by merandmalmom
Categories Breakfast
Time 20m
Yield 16 pancakes, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 441.1, Fat 22.1, SaturatedFat 5.8, Cholesterol 107.4, Sodium 703.7, Carbohydrate 53.9, Fiber 8, Sugar 12.1, Protein 13
Tips:
- For fluffy pancakes, make sure the batter is slightly lumpy. Over-mixing will result in tough pancakes.
- Use a non-stick pan or griddle over medium heat. If the heat is too high, the pancakes will burn on the outside before they are cooked through.
- Cook the pancakes for 2-3 minutes per side, or until they are golden brown and cooked through. Do not flip the pancakes too soon, or they will stick to the pan.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, whipped cream, or fresh fruit.
Conclusion:
Pumpkin chocolate chip pancakes are a delicious and easy-to-make breakfast or brunch recipe. They are perfect for fall mornings, and can be enjoyed by people of all ages. With their moist texture, pumpkin flavor, and chocolatey goodness, these pancakes are sure to be a hit. So next time you are looking for a special breakfast treat, give pumpkin chocolate chip pancakes a try!
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