Recipe For Delicious Pumpkin Chocolate Chip Pancakes

  • 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 milk



1. In an extensive bowl, hurl the flour, heating powder, preparing pop, salt, cinnamon, pumpkin pie zest, and chocolate chips together until consolidated. Put aside.

2. I jump at the chance to blend the wet fixings in a blender (I adore the one that is connected!). This ensures a smoother player and separates the pumpkin. This is particularly essential in the event that you are utilizing new pumpkin puree. Include the pumpkin, dark colored sugar, egg, oil, and entire drain to a blender and mix on high for 45 seconds until consolidated. Then again, you may rush by hand or utilize a hand blender.

3. Pour the wet fixings into the dry fixings and race by hand delicately to join the fixings. The hitter is greatly thick. Try not to thin it out. Rush until *just* joined, no more. A couple of protuberances may remain. Taste the player. In the event that you need to include more flavors, proceed. I more often than not include more cinnamon.

4. Heat a frying pan or skillet over medium warmth. Coat liberally with spread. Once hot, drop around 1/4 measure of hitter on the frying pan. Cook until the point that the edges look dry and air pockets start to frame on the sides, around 1 minute. Flip and cook on the opposite side until cooked through, around 2 more minutes. Coat frying pan/skillet again with spread for every hotcake or bunch of flapjacks.

Keep flapjacks warm in a preheated 200°F (93°C) stove until the point when all hotcakes are cooked. Serve instantly with your most loved hotcake garnishes. Hotcakes taste best directly after they are made. Hotcakes solidify well, up to 2 months

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