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Oh, the beauty of these amazing Pumpkin Chocolate Chip Pancakes!
My kids tell me that they taste like Pumpkin Chocolate Chip Bread, which is a win in my book, because these pancakes take much less work and time. 😉 That’s something to be happy about, yes? These amazing pancakes will only set you back about 15 minutes worth of time, my friends.
They are fluffy, moist, have all the warm fall spices that you love, and are dotted with chocolate chips.
This little grandbaby of mine, was a big fan.
I’m a big fan of him. 😉
Hope you get a chance to try the pancakes! They are the very essence of fall.
Ingredients
- DRY INGREDIENTS:
- 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
- WET INGREDIENTS:
- 1 c. milk
- ¼ c. + 2 T. canned pumpkin puree
- 2 T. melted butter
- 1 egg
- 1/4 C mini chocolate chips
Instructions
1. Place all of the dry ingredients in a bowl and stir until well combined.
2. Mix the wet ingredients together (not the chocolate chips) 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.
Recipe adapted from The Sisters Cafe
