These Pumpkin Chocolate Chip Pancakes are super light and fluffy pancakes that are filled with lots of chocolate chips and they taste magnificent.
I love making things from scratch but when doing so, especially when it comes to homemade biscuits or pancakes, getting them to turn out light and fluffy can prove a challenge. I have figured out the secret and will share it with you now.
For starters, use buttermilk. Either buy some buttermilk or make it. Using buttermilk is how you get pancakes that turn out light and fluffy. Using "regular" milk just won't do it. The second tip is when you flip over your pancakes be sure NOT to press down on the pancakes with your spatula. Let them puff up. When that happens, air pockets are forming and if you "squish" them out, they'll be too dense and you will not have fluffy pancakes. AND finally, be sure NOT to over mix the batter. Stir in the buttermilk last and stir just until combined. The less you mix the batter, the fluffier and lighter your pancakes will turn out.
Ingredients:
- 2 c. flour
- 1 1/2 c. buttermilk
- 1 c. pumpkin
- 1 c. semi-sweet chocolate chips
- 1/4 c. brown sugar
- 1 egg
- 3 T. oil
- 2 tsp. cinnamon
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. vanilla
- 1/4 tsp. cloves
- 1/4 tsp. ginger
Heat up a large skillet over medium heat.
In a large bowl, mix together the flour, baking powder, baking soda and spices.
In a separate bowl, mix together the pumpkin, brown sugar, egg, oil and vanilla. Mix well.
Combine the contents of both bowls. Slowly pour in the buttermilk and chocolate chips and stir until just combined.
Pour 1/4 cup of batter into the hot skillet and cook until bubbles form on the surface of the pancake. Flip over and cook the other side until done.
Serve with your choice of syrup or jam.
I also have recipes for a Homemade Blueberry Pancakes and a lovely Pancake Mix.
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