Pumpkin Pancakes

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These fabulous pancakes would make a great, pretty simple holiday breakfast. Anybody up for simple? My kids think they are wonderful. They taste a lot like a fabulous pumpkin bread recipe I have. Only, they are ready to eat a LOT quicker. My little twin boys love them as a snack as well as dripping with maple syrup. I found the recipe over at The Sisters Cafe. I changed the original recipe a bit by adding the chocolate chips. This recipe will make about 10 pancakes. I doubled the batch so I could serve some up to my kids two mornings in a row.

The gals at The Sisters Cafe have a lovely site full of family friendly recipes. There are 5 sisters who all contribute to the blog. 5 SISTERS! How lucky can they be!

Pumpkin Chocolate Chip Pancakes
1 1/4 C flour
2 T. sugar
2 tsp baking powder
½ tsp cinnamon
½ tsp ground ginger
½ tsp salt
1/8 tsp nutmeg
pinch of ground cloves
1 c. milk
¼ c. + 2 T. canned pumpkin puree
2 T. melted butter
1 egg
1/4 C mini chocolate chips

1. Place all of the dry ingredients in a bowl and stir until well combined.
2. Mix the wet ingredients together and add to the dry. Stir just until combined. Don’t over mix. Pancake batter that has been mixed too well won’t puff up nicely.
3. Fold in the chocolate chips.
4. Pour the batter 1/4 C at a time onto a hot griddle.
5. Cook until the little bubbles stop popping, about 2 minutes.
6. Flip the pancakes over and cook about 2 minutes on the other side.
7. Serve with maple syrup and whip cream.