Best Pumpkin Clove Chocolate Chip Pancakes Recipes

PUMPKIN CHOCOLATE CHIP PANCAKES

Steps:

• 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.

PUMPKIN-CHOCOLATE CHIP PANCAKES

Steps:

• In a large bowl, combine pancake mix, cinnamon, nutmeg and cloves. In a small bowl, whisk eggs, buttermilk, pumpkin, butter and honey; stir into the dry ingredients just until moistened. Fold in chocolate chips., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with additional chocolate chips and honey.

PUMPKIN-CLOVE PANCAKES

Steps:

• Preheat oven to 250°F. Mix first 6 ingredients in large bowl to blend. Whisk buttermilk, pumpkin, eggs and melted butter in medium bowl until well blended. Add to dry ingredients and whisk until smooth.
• Melt 1 tablespoon butter in large nonstick skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet; place in oven to keep warm up to 20 minutes. Repeat with remaining batter, adding more butter to skillet as necessary for each batch.
• Serve pancakes hot with maple syrup.

CHOCOLATE CHIP PUMPKIN PANCAKES

Steps:

• Mix dry ingredients (flour, powder & salt) in medium mixing bowl.
• Add eggs, milk, oil and pumpkin.
• Cook on medium griddle.
• When pancakes are ready to flip, sprinkle with chips.
• Wipe the griddle before the next batch so that excess chips won't burn next batch.

PUMPKIN, CLOVE, CHOCOLATE CHIP PANCAKES

Steps:

• Preheat oven to 250 degrees. Mix first 8 ingredients together in a large bowl to blend. Whisk buttermilk, pumpkin, eggs, vanilla and melted butter in medium bowl until well-blended. Add to dry ingredients and whisk until smooth. Melt 1 Tbsp butter in large nonstick skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are brown, about 2 minutes. Transfer to a baking sheet; place in over to keep warm up to 20 minutes. Repeat with remaining batter, adding more butter to skillet as necessary for each batch. Serve with maple syrup.