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- 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1 cup canned pumpkin puree - 2 large eggs - 1/2 cup milk (or your preferred plant-based alternative) - 1/4 cup pure maple syrup (plus extra for serving) - 1 teaspoon vanilla extract - 1/2 cup semi-sweet chocolate chips - Butter or neutral oil for cooking These ingredients create a delicious stack of pancakes. The all-purpose flour gives the base a soft texture. Baking powder and baking soda help the pancakes rise. Salt balances the sweetness, while cinnamon and nutmeg add warmth and spice. The canned pumpkin puree brings moisture and flavor. Using eggs helps bind everything together. The milk adds creaminess, and maple syrup sweetens the mix. Vanilla extract enhances the flavor, making each bite special. Semi-sweet chocolate chips bring a sweet surprise in every pancake. Finally, butter or oil makes cooking easy. Each ingredient plays a role in crafting the perfect pancake. You can mix and match some components, but keep the core ingredients for best results. Enjoy these pancakes warm, topped with maple syrup and extra chocolate chips. They are sure to impress your family and friends! Start by gathering your dry ingredients. In a large mixing bowl, combine: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg Whisk these ingredients together thoroughly. This step helps eliminate any lumps. You want a smooth, even mix to ensure fluffy pancakes. Next, move on to the wet ingredients. In a separate bowl, blend together: - 1 cup canned pumpkin puree - 2 large eggs - 1/2 cup milk (or your preferred plant-based alternative) - 1/4 cup pure maple syrup - 1 teaspoon vanilla extract Mix these until the mixture is smooth and well incorporated. A well-blended mixture makes for lighter pancakes. Now, it’s time to combine the wet and dry ingredients. Slowly pour the pumpkin mixture into the bowl with the dry ingredients. Gently stir using a wooden spoon or spatula. Be careful not to overmix—it's fine if some small lumps remain. Finally, fold in: - 1/2 cup semi-sweet chocolate chips This will add delightful bursts of chocolate in each bite. Preheat your non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or neutral oil for a non-stick effect. For each pancake, measure about 1/4 cup of batter onto the hot skillet. Cook until bubbles appear on the surface, which takes about 2-3 minutes. Flip the pancake and cook for another 2 minutes, until it turns a lovely golden brown. Keep an eye on cooking time to avoid burning. Repeat with the remaining batter. Once done, stack the pancakes high on a serving plate. Enjoy warm, drizzled with extra maple syrup and sprinkled with more chocolate chips. To cook perfect pancakes, your skillet needs the right heat. Aim for medium heat. A drop of water should sizzle and dance on the surface. If it evaporates too fast, the skillet is too hot. Flipping pancakes can be tricky. Use a thin spatula to slide under the pancake. Lift it gently, then flip quickly. This keeps the pancake intact and fluffy. Spices add depth to your pancakes. Use ground cinnamon and nutmeg for warmth. Consider adding a pinch of ginger or allspice for a twist. You can also mix in extras. Try chopped nuts like walnuts or pecans. Adding small pieces of fruit, like banana or apple, can give a nice burst of flavor. How you stack pancakes matters. Make a tall stack on a large plate for wow factor. You can alternate layers with chocolate chips for a fun look. Garnish with a dusting of powdered sugar or a drizzle of whipped cream. For added flair, sprinkle extra chocolate chips and place a slice of pumpkin on the side. This makes your dish pop and looks inviting. {{image_4}} You can swap out some ingredients to fit your needs. If you want a dairy-free option, try using almond milk or oat milk instead of regular milk. These alternatives work well and keep the pancakes moist. For those who need gluten-free options, you can use a gluten-free flour blend. Just make sure it has xanthan gum, which helps with texture. This way, everyone can enjoy these tasty pancakes! To make your pancakes even more special, consider adding different extracts. A splash of almond extract can give a nice twist. You can also try pumpkin spice for an extra autumn vibe. Don't be afraid to mix in seasonal ingredients too. Adding fresh cranberries can bring a tart bite. Chopped pecans add a nice crunch and nutty flavor. Experimenting can lead to your new favorite recipe! To keep your pumpkin chocolate chip pancakes fresh, follow these tips: - Refrigeration: Place pancakes in an airtight container. Separate layers with parchment paper. This prevents sticking. - Freezing: For longer storage, stack pancakes with parchment in between. Wrap the stack tightly in plastic wrap, then place in a freezer bag. Make sure to label the container with the date. This way, you can enjoy your pancakes later without worry. When it's time to enjoy your leftover pancakes, reheating is key. Here’s how to do it right: - Microwave: Place pancakes on a microwave-safe plate. Cover with a damp paper towel. Heat for 20-30 seconds. Check for warmth and repeat if needed. - Skillet: Preheat a non-stick skillet over low heat. Add a tiny bit of butter or oil. Place pancakes in the skillet and heat for about 1-2 minutes on each side. This method adds a nice crispness. These methods ensure your pancakes stay soft and tasty. Enjoy every bite! Yes, you can make these pancakes ahead of time. Here are some tips for batch cooking and storing: - Prepare the batter: You can mix the batter a day in advance. Store it in the fridge. - Cook and cool: Cook the pancakes and let them cool completely. - Refrigerate or freeze: Stack the pancakes with parchment paper between them. Place them in an airtight container. They will last in the fridge for 3 days or in the freezer for 2 months. - Reheat: Use the microwave or toaster to warm them up. This way, you enjoy fresh pancakes anytime! You can make these pancakes healthier with a few simple changes: - Reduce sugar: Use less maple syrup in the batter. You can also use mashed bananas for sweetness. - Use whole wheat flour: Swap some or all of the all-purpose flour for whole wheat flour. This adds fiber and nutrients. - Opt for low-fat milk: Choose low-fat milk or a plant-based milk with fewer calories. - Add fruits: Mix in fruits like blueberries or chopped apples for added vitamins and fiber. Yes, you can use fresh pumpkin. Here’s how to prepare fresh pumpkin puree: - Choose the right pumpkin: Use a sugar pumpkin or pie pumpkin. They are sweeter and smoother. - Roast it: Cut the pumpkin in half. Remove the seeds and strings. Place it cut side down on a baking sheet. Roast at 400°F (200°C) for about 45 minutes or until soft. - Puree it: Let it cool, then scoop out the flesh. Blend it until smooth. This fresh puree works well in your pancakes and adds great flavor! In this post, we explored making Pumpkin Chocolate Chip Pancakes from scratch. We listed essential ingredients, detailed step-by-step instructions, and shared helpful tips. We also offered ideas for variations, storage, and answered common questions. Now you have everything you need to make delicious pancakes at home. Enjoy the fun of cooking and the joy of sharing these tasty treats!

Pumpkin Chocolate Chip Pancake Stack

Delight your taste buds with these Pumpkin Chocolate Chip Pancake Stacks, a perfect fall breakfast! This easy recipe combines fluffy pancakes with the warm flavors of pumpkin and chocolate. With just a few simple ingredients, you can create a delicious stack that's great for any occasion. Get inspired with tips for presentation and serving. Click through to explore the full recipe and start your morning with this irresistible treat!
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Ingredients
  

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup canned pumpkin puree

2 large eggs

1/2 cup milk (or your preferred plant-based alternative)

1/4 cup pure maple syrup (plus extra for serving)

1 teaspoon vanilla extract

1/2 cup semi-sweet chocolate chips

Butter or neutral oil for cooking

Instructions
 

In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk the dry ingredients together thoroughly, ensuring there are no lumps.

    In a separate bowl, blend together the pumpkin puree, eggs, milk, pure maple syrup, and vanilla extract until the mixture is smooth and well incorporated.

      Slowly pour the pumpkin mixture into the bowl with the dry ingredients, gently stirring with a wooden spoon or spatula. Mix until just combined; do not overmix—it's perfectly fine if a few small lumps remain. Carefully fold in the chocolate chips.

        Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil, ensuring an even coating.

          For each pancake, pour approximately 1/4 cup of batter onto the hot skillet. Cook until bubbles appear on the surface, approximately 2-3 minutes. Flip the pancake and cook for an additional 2 minutes or until it turns a lovely golden brown color.

            Continue this process with the remaining batter, adjusting the heat as necessary to avoid burning.

              Once all pancakes are cooked, stack them high on a serving plate. Serve warm, drizzled with extra maple syrup and a sprinkle of additional chocolate chips for an extra indulgent touch.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                  - Presentation Tips: For an impressive display, serve the pancake stack on a large platter. Dust with powdered sugar or crown with fluffy whipped cream for a festive vibe. Consider garnishing the plates with a few scattered chocolate chips and a slice of pumpkin to enhance the autumnal aesthetic.