With the onset of fall it’s finally time for Pumpkin recipes from pumpkin pies and desserts to pumpkin lattes. I’ve been waiting all summer to write a new pumpkin recipe and I chose Pumpkin Chocolate Chip Pancakes. They’re not much harder to make than my basic pancake recipe, Blueberry Pancakes.
Other than basic pancake ingredients you’ll need some semi-sweet chocolate chips, along with some pumpkin puree and spices to enhance the pumpkin flavor. Those spices are cinnamon, nutmeg, ground cloves, and allspice. If you’re shopping for spices to use this fall and winter I would also add ginger to the list because I use that a lot with pumpkin, but not with this recipe.
The first thing I did was add my dry ingredients to a large mixing bowl. I started with flour, baking powder, baking soda and salt. Then I and added my spices; cinnamon, nutmeg, ground cloves, and allspice. I whisked those ingredients together until they were completely mixed.
The next thing I did was mix together my wet ingredients. I used my blender to make sure the pumpkin puree got completely broken down resulting in a smooth batter. Using a blender to mix the wet ingredients is very important if you’re using fresh pumpkin puree as opposed to canned pumpkin puree.
After the wet ingredients were mixed I poured the batter into the bowl of dry ingredients and mixed it in just until the batter was combined. Then, I folded in one cup of chocolate chips and then my batter was ready.
I already had my electric griddlewarming up so I ladled out the batter in 1/4 cup circles. I let it cook for a minute, maybe a minute and a half, until the edges were dry and I was able to get a spatula under it to flip over. Once the pancakes were flipped over (it’s all in the wrist) I let them cook for about another minute and a half, maybe two minutes, just so the pancakes are cooked all the way through. I’ve never had a problem with pancakes, but if you have any doubt just break one open and make sure it’s cooked properly. Then you can eat a pancake while cooking the rest of them.
This is the electric griddle that I have and I would recommend it to anyone looking for one. My wife and I got it as a wedding shower gift almost fourteen years ago (that’s why it’s a different color) and it works as good today as it did back then. This skillet provides an even temperature on a flat surface that I use to make pancakes, French toast, grilled cheese, quesadillas, and I’ve even used it to cook eggs over easy.
I can honestly say that I probably wouldn’t be as successful with pancakes if I was using a pan on the stove top, especially when I’ve used a squirt bottle to make pancakes in the shape of hearts or other designs. Besides, with this griddle I’ve got enough room to cook eight pancakes at a time.
Adapted from Sally’s Baking Addiction