Homemade pumpkin pancakes are spiced with cinnamon & loaded with chocolate chips. You’ll love starting fall mornings with a cheerful stack of those thick, moist, and flavorful pumpkin pancakes.
2 cups (250g) all-purpose flour (spoon & leveled)
2 teaspoons leaven
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
2 heaping teaspoons ground cinnamon
1 teaspoon pie spice*
1 cup (180g) bittersweet chocolate chips
1 and 1/4 cups (305g) pumpkin puree (canned or fresh)
1/3 cup (67g) packed light or dark sugar
1 large egg
3 Tablespoons (45ml) canola or oil
1 and 1/2 cups (360ml) milk
1.In a large bowl, toss the flour, leaven , bicarbonate of soda , salt, cinnamon, pie spice, and chocolate chips together until combined. Set aside.
2.I like to combine the wet ingredients during a blender (I love the one that’s linked!). This guarantees a smoother batter and breaks down the pumpkin. this is often especially necessary if you’re using fresh pumpkin puree. Add the pumpkin, sugar , egg, oil, and milk to a blender and blend on high for 45 seconds until combined. Alternatively, you’ll zip by hand or use a hand mixer.
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