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Saturday, October 8, 2016

October 8: Pumpkin Chocolate Chip Pancakes

The weekend is here. And it's gloomy out there again. Perfect weather for sleeping in and then, when you finally get up, meandering down to the kitchen in your pajamas and making a thick stack of these pumpkin chocolate chip pancakes. Then you can sit around and sip a warm beverage and rest off your food baby. (Maybe hit the gym later.)

I pinned this recipe from Sally's Baking Addiction blog a while ago. I had intended on making these last weekend, but I didn't have the energy for it. But today I did. And I'm so glad. Because they were delightful.

Here's the recipe.

Pumpkin Chocolate Chip Pancakes


2 cups (250g) all-purpose flour (because of Sally's blog teachings, I now ALWAYS weigh my flour. It's shocking how easy it is to over-measure when you scoop it with a measuring cup. It packs it down and you can include a lot more flour than you intend which, in turn, can ruin your baked goods)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 heaping teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 cup (180g) semi-sweet chocolate chips (I used about 3/4 cup semi-sweet and just under 1/4 cup milk chocolate chips because I didn't feel like opening a new bag of semi-sweets)
1 and 1/4 cups (305g) pumpkin puree
1/3 cup (67g) packed light brown sugar (you can also use dark brown)
1 large egg
3 Tablespoons (45ml) vegetable oil (you can also use canola)
1 and 1/2 cups (360ml) whole milk (Sally notes that for this recipe, whole or buttermilk are a "must" for the best taste and texture on these pancakes)  


1. In a medium or large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and chocolate chips together. Stir to combine. Set aside.

2. In a blender, add pumpkin, brown sugar, egg, oil, and whole milk. Blend on high for 45 seconds until combined. (Sally notes that the use of the blender makes the batter smoother and breaks down the "pumpkin"-- which, we know from my post the other day, isn't even really pumpkin!)

3. Pour the wet ingredients into the dry ingredients. Whisk gently until ingredients are JUST combined. It may be lumpy. Don't over-mix (it'll get tough.) The batter will be thick.

4. Heat a griddle or skillet over medium heat. Coat with lots of butter. Once pan is hot, drop batter in 1/4 cup measures onto the pan. Cook until the edges look dry and bubbles begin to form on the sides. (Mine took about 2 minutes). Flip and cook on the other side until cooked through. (Mine took about 2 more minutes.)

I did mine using two pans (as you can see from the photos since one is black and one is white). Be sure to add extra butter before each new batter-dump into the pan. (Appetizing wording, no? Lol)

Pro-tip (Sally is the pro in question in this case): As you work to cook up all your batter--since, let's face it, nobody can make ALL the pancakes at once--keep your finished pancakes warm in a preheated 200 degree oven. I tried this tip today and it worked out nicely.

Serve immediately covered in extra butter (what? I never said these were healthy or low-cal!) and warm maple syrup. (Do yourself a favor and use the real stuff for these (as opposed to the maple-flavored high fructose corn syrup kind).

These. Were. Yum.

I loved the texture--moist with the perfect amount of chewiness (not overly cake-y)--and the flavor--sweet but not too sweet, with a warm spice from the cinnamon and pumpkin pie spices. Although I cooked the chocolate chips into them today, I might try them with some pecans (instead? also? Mmmmmmmmm) Luckily, I have leftovers so I may just test that out tomorrow morning.

Hurrah to two weekend days for pancakes!

Give these a try. Your taste buds will thank you.

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