Pumpkin Chocolate Chip Pancakes

Yield: 12 pancakes

total time: 45 MINUTES


Ingredients:

2 cups (250g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 heaping teaspoons ground cinnamon
1 teaspoon pumpkin pie spice*
1 cup (180g) semi-sweet chocolate chips
1 and 1/4 cups (305g) pumpkin puree (canned or fresh)
1/3 cup (67g) light or dark brown sugar
1 large egg
3 Tablespoons (45ml) canola or vegetable oil
1 and 1/2 cups (360ml) whole milk*

Directions:

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. 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. Blender is best.

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 200F degree 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.


Alternative:
*Instead of pumpkin pie spice, you may use 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon ground allspice.


Additional Guidelines/Simple Rules to Follow:

NOTE: I highly suggest you make the recipe as written first. Pumpkin pancakes are very temperamental and even the slightest change in ingredients will have your pancakes tasting different than mine. After trying the recipe, tweak as you see fit if necessary.

ALSO: make sure your griddle is hot hot hot before adding the pancake batter.

You need whole milk. Not soy, almond, rice, coconut, skim, 1% or 2%. The only substitute would be buttermilk. Whole milk is what makes your pancakes so tender and rich. With your leftover whole milk, make this.

Measure your pumpkin carefully. 1 cup of pumpkin wasn’t enough. 1 and 1/2 cups was way too much, leaving the pancakes thin and gloppy – they were gross. You need a precise 1 and 1/4 cups.

Don’t mix up your baking soda and baking powder. You need both. 2 teaspoons of BP, 1 teaspoon of BS. These leaveners are what make your pancakes fluffy and tall.

Brown sugar, not white. You want the slight molasses flavor from brown sugar. It just pairs well with pumpkin. I don’t use too much brown sugar because the chocolate chips leave the pancakes plenty sweet. And so does your maple syrup.

If you don’t like chocolate chips in your pancake business, feel free to leave them out.

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