Chocolate Chunk Pumpkin Pancakes

Ingredients

• 250 g Plain flour
• 1 tsp Baking soda
• 2 tsp Baking powder
• 270 g Pumpkin puree
• 2 tsp Ground cinnamon
• 0.125 tsp Ground nutmeg
• 1 Egg
• 350 ml Milk
• 50 g Soft light brown sugar
• 2 tsp Neutral oil (For example, vegetable or olive oil)
• 45 g Chocolate chunks (Dark chocolate used; milk chocolate is an option for a sweeter result)
• Butter (A small amount for frying, plus extra to top)
• Maple syrup (To top)

Steps

1. 1

   Add the pumpkin purée, milk, brown sugar, neutral oil, and egg to a blender. Blend until smooth.

2. 2

   In a large bowl, mix the plain flour, baking soda, baking powder, cinnamon, and nutmeg.

3. 3

   Pour the blended wet mixture into the dry ingredients. Whisk until fully combined.

4. 4

   Add the chocolate chunks and mix them through the batter.

5. 5

   Heat a non-stick or stainless-steel pan over medium-high heat. When hot, add a small amount of butter; repeat for each new batch if needed.

6. 6

   Pour about 1/4 cup of batter into the pan for each pancake. Cook in batches, fitting about three pancakes in the pan at a time if space allows.

7. 7

   Cook the first side for about 2 minutes, until the edges begin to change color slightly. Flip and cook the other side for a further 1–2 minutes.

8. 8

   Serve right away with butter and maple syrup.

Notes

The accompanying brown sugar shaken espresso is mentioned as a brunch pairing, but its recipe is not provided.

Nutrition per serving

• breakfast
• brunch
• pancakes
• vegetarian
• autumn
• stovetop