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To make a great pumpkin chocolate chip pancake stack, you need: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1 cup canned pumpkin puree - 2 large eggs - 1/2 cup milk (or plant-based alternative) - 1/4 cup maple syrup (plus more for serving) - 1 teaspoon vanilla extract - 1/2 cup chocolate chips You also need some basic tools to make these pancakes: - Mixing bowls - Whisk or fork - Non-stick skillet or griddle - Measuring cups and spoons When it comes to serving, consider these extras: - Maple syrup for drizzling - Butter or oil for cooking - Powdered sugar for dusting - Whipped cream for a rich touch - Extra chocolate chips for garnish - Pumpkin slices for decoration These ingredients and tools will set you up for a delicious pancake experience! First, gather your dry ingredients. In a large bowl, combine: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg Whisk these together until mixed well. This step is key for even flavor. Now, in a separate bowl, mix your wet ingredients. Add: - 1 cup canned pumpkin puree - 2 large eggs - 1/2 cup milk (or a plant-based alternative) - 1/4 cup maple syrup - 1 teaspoon vanilla extract Stir these until smooth. This mix gives the pancakes their rich flavor. Heat a non-stick skillet over medium heat. Lightly grease it with butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form, about 2-3 minutes. Flip the pancake and cook for another 2 minutes until golden brown. Repeat this with the rest of the batter. Adjust the heat as needed to prevent burning. Stack your pancakes high on a plate. Drizzle extra maple syrup over the top. For a fun touch, sprinkle more chocolate chips. Serve warm for the best taste. You can also add whipped cream or a slice of pumpkin for decoration. Enjoy this delightful treat! To make your pancakes fluffy, use fresh baking powder. Mix dry and wet ingredients separately. Combine them gently. Lumps in the batter are okay; they help keep the pancakes fluffy. Let the batter rest for about 5 minutes. This allows the baking powder to work better. Heat your skillet on medium, not too hot. If it's too hot, the pancakes will burn. Use a non-stick pan or griddle. Lightly grease it with butter or oil. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on top, then flip. Each side should be golden brown. Adjust heat as needed to avoid burning. Stack pancakes high on a large plate. Drizzle with maple syrup for sweetness. Add a sprinkle of chocolate chips for a fun touch. Dust with powdered sugar for a festive look. You can also top them with whipped cream. A slice of pumpkin on the side adds a nice touch. Enjoy your delicious creation! {{image_2}} You can make these pancakes even better by adding nuts or fruits. Chopped walnuts or pecans add a nice crunch. You can also try adding sliced bananas or blueberries. These add flavor and nutrients. Just fold them into the batter before cooking. If you need gluten-free pancakes, swap the all-purpose flour for a gluten-free blend. Look for one that works for baking. For a dairy-free option, use almond milk or oat milk instead of regular milk. These changes keep the flavor and texture great. Want to spice things up? Try adding extra spices like ginger or cloves. A pinch of allspice can also add warmth. You can even use flavored extracts, like almond or orange. These small tweaks can elevate your pancake experience to a new level. To keep your pumpkin chocolate chip pancakes fresh, let them cool first. Stack them with parchment paper between each pancake. Place the stack in an airtight container. Store the container in the fridge if you plan to eat them soon. They stay good for about three days this way. To reheat your pancakes, use a microwave or a skillet. For the microwave, place a pancake on a plate. Heat it for about 30 seconds. If you want it crisp, use a skillet. Heat it on medium for a few minutes until warm. This keeps them nice and soft. You can freeze these pancakes for later. Stack them as before and wrap them tightly in plastic wrap. Then, place them in a freezer bag. They can last up to two months in the freezer. When you want to eat them, take out the pancakes and let them thaw in the fridge overnight. You can reheat them after thawing. Enjoy your delicious pancakes anytime! Yes, you can use fresh pumpkin. First, roast the pumpkin until soft. Then, scoop out the flesh and mash it until smooth. This fresh pumpkin gives a nice flavor. Just use the same amount as canned pumpkin puree. To make them fluffier, you can add an extra egg. You can also use buttermilk instead of regular milk. This makes the batter lighter. Make sure not to overmix the batter. A few lumps are okay. If you don’t have maple syrup, you can use honey or agave syrup. Both add sweetness. You can even try fruit purees, like applesauce, for a different taste. Leftover pancakes can last up to three days in the fridge. Store them in an airtight container. You can also freeze them for up to two months. Reheat in a microwave or toaster. Enjoy your pancakes anytime! Now you know how to make tasty pumpkin chocolate chip pancakes. We covered the key ingredients and steps, plus tips for great texture and storage. Feel free to try different add-ins or swap ingredients to fit your needs. Enjoy your pancakes fresh, reheated, or frozen! Experiment and have fun with this easy recipe. You’ll impress family and friends every time!

Pumpkin Chocolate Chip Pancake Stack

Indulge in the flavors of fall with these delicious Pumpkin Chocolate Chip Pancakes! Perfect for a cozy breakfast or brunch, they're easy to make and oh so satisfying. With a blend of warm spices and gooey chocolate, these pancakes will delight everyone at the table. Check out the full recipe and elevate your morning routine with this sweet and seasonal treat. Click through to explore how to create this delightful pancake stack!
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Ingredients
  

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup canned pumpkin puree

2 large eggs

1/2 cup milk (or plant-based alternative)

1/4 cup maple syrup (plus more for serving)

1 teaspoon vanilla extract

1/2 cup chocolate chips

Butter or oil for cooking

Instructions
 

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

    In a separate bowl, mix the pumpkin puree, eggs, milk, maple syrup, and vanilla extract until smooth.

      Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. It's okay if there are a few lumps. Fold in the chocolate chips.

        Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

          Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 2 minutes or until golden brown.

            Repeat with the remaining batter, adjusting heat as necessary.

              Stack the pancakes on a plate and serve warm, drizzled with extra maple syrup and a sprinkle of chocolate chips if desired.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                  - Presentation Tips: Serve the pancake stack on a large platter, dusted with powdered sugar or topped with whipped cream for a festive touch. Add a few chocolate chips and a pumpkin slice on the side for decoration.