Whenever I run across pumpkin pancakes on a food blog or recipe website, I literally stop in my tracks. Pumpkin is obviously the "it" food of fall, and I love the idea of using the puree in place of fat (oil or butter) in baked goods. Plus, pumpkin pancakes can come in so many variations: Have you ever mixed in dried cranberries? It's delicious. You can also serve them with cinnamon butter, apple compote, or even maple whipped cream. And, plain is pretty perfect, too.
This recipe for Pumpkin Chocolate Chip Pancakes is one of the simplest -- although, you would never know it from how excited people get when you tell them it's what you made for breakfast. They'll think you slaved in the kitchen all morning, but really it's just a matter of mixing the classic pancake ingredients with some seasonal items. Fold the chocolate chips into the batter, then sprinkle a few on top to serve.
Pumpkin Chocolate Chip Pancakes adapted from Allrecipes
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup chocolate chips, plus about 1/4 cup for serving
1. Mix together the milk, pumpkin, egg, oil, and vinegar.
2. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
3. Fold in chocolate chips.
4. Heat a lightly oiled griddle or frying pan over medium high heat.
5. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
6. Scatter chocolate chips over top.
Image via GoneApey/Flickr