Pancakes are one of the most versatile recipes to make and serve at any time of the day!
How many of us have had pancakes for breakfast, lunch, or for dinner? They are so delicious and so savory and super easy to make!
These are my daughter’s favorite homemade pancakes. She loves anything with pumpkins and will eat these any time of the year! I like to make a big batch of these and then keep them in a container in the refrigerator or freezer. My daughter likes to take them in the morning and toast them in the air fryer for a few minutes. She loves to drizzle them with butter, syrup, bananas, and whippedHom cream! They freeze really well too. You can place them in a freezer-proof container or just a regular gallon-size Ziploc bag. I do like to place them on a cookie sheet after I make them and let them cool off before I place them in a container so that they don’t stick together.
What is great about making homemade pancakes is that the ingredients needed for them should already be in your pantry. Except for maybe the canned pumpkin. I usually keep a can in my pantry so that I can make these at any time, especially because they are a fan favorite in my household.
Tips for making these homemade pumpkin pancakes
1. Don’t over-mix your pancake batter. The more you mix, the more gluten will develop from the flour that you’re using. This will result in more dense and chewy pancakes instead of light and fluffy ones. It’s also ok to have a few lumps in your batter.
2. Make sure that your batter is thick enough to drip onto the griddle rather than run off your spoon or whatever you’re using to pour the batter onto the griddle. If it’s too runny it’ll come out flat and dense instead of fluffy.
3. I love using an electric griddle because of the more controlled temperature. They don’t burn as quickly as they do when I cook them on a stovetop.
4. I like placing extra chocolate chips on each pancake in addition to what I already put in the batter. This assures that every pancake will get as much or as little chocolate as your little heart desires!
Happy cooking!
Bom Appetite! Enjoy your meal!
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The Best Homemade Chocolate Chip Pumpkin Pancakes
Ingredients
- 2 cups of all-purpose flour
- 1 tbsp of baking powder
- ¼ cup of sugar
- 2 tbsp brown sugar
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- 1 ½ cups of milk
- 1 cup of pumpkin puree
- 2 large grade eggs
- 2 tbsp of vegetable oil
- 1 cup of semi-sweet chocolate morsels
- 1 stick of butter salted or unsalted
Instructions
- In a mixing bowl combine all dry ingredients: flour, baking powder, sugar, brown sugar, pumpkin pie spice, cinnamon and salt and 1/2 cup of chocolate chips. Give it all a little whisk to combine all ingredients together.
- In another bowl, combine all wet ingredients: milk, pumpkin, eggs and oil. Using an electric hand mixer or whisk, mix well until all ingredients are well blended.
- Add all wet ingredients into the bowl with all the dry ingredients. With a mixer or whisk blend all ingredients together until it is all combined. Make sure to reach the bottom of your bowl to not miss any of the flour mixture.
- Heat your electric griddle or use a griddle or pan on your stove top on medium to low heat. I set the temperature on my electric griddle at 350℉.
- Take some butter and lather the bottom of the griddle until it is completely covered.
- Pour about ¼ cup of the batter onto the griddle at a time. You can make them bigger if you would like. Sprinkle remainder of chocolate chips on every pancake if you want more chocolate.
- Once your pancakes start to develop some bubbles, and the edges are set, go ahead and flip them over. Make sure to flip them away from you so you don't accidentally splash any hot butter on yourself.
- After flipping the pancakes, leave them for about 1-2 minutes until golden brown.
- Serve pancakes nice and warm with some added butter, maple syrup and sprinkled ground cinnamon or any topping of your choosing.
- Bom apetite! Enjoy your breakfast!
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