Pumpkin Chocolate Chip Pancakes

• Vegetarian

• Produce

  • 1 1/4 cups Pumpkin puree, canned or fresh

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1 teaspoon pumpkin pie spice
  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/3 cup Brown sugar, packed light or dark
  • 2 heaping tsp Cinnamon, ground
  • 1/2 tsp Salt
  • 1 cup Semi-sweet chocolate chips

• Oils & Vinegars

  • 3 tbsp Canola or vegetable oil

• Dairy

  • 2 2 cups (360ml whole milk2

Found on sallysbakingaddiction.com

Description

Ingredients

• 2 cups (250g) all-purpose flour (spoon & leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 heaping teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice1
• 1 cup (180g) semi-sweet chocolate chips
• 1 and 1/4 cups (305g) pumpkin puree (canned or fresh)
• 1/3 cup (67g) packed light or dark brown sugar
• 1 large egg
• 3 Tablespoons (45ml) canola or vegetable oil
• 1 and 1/2 cups (360ml) whole milk2

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 (I love the one that is linked!). 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. 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 200°F (93°C) 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.