Friday, October 23, 2015

Pumpkin Friday: Pumpkin Chocolate Chip Pancakes

Happy Pumpkin Friday!
The best day of the whole week!
Today I am sharing with you my FAVORITE pumpkin chocolate chip pancake that I have come across.

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 heaping teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1 cup semi-sweet chocolate chips
1 and 1/4 cups pumpkin puree
1/3 cup packed light or dark brown sugar
1 large egg
3 tablespoons canola oil
1 1/2 cups milk

1. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and chocolate chips together until combined. Set aside.
2. Combine pumpkin, brown sugar, egg, oil, and milk with a hand mixer.
3. Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is thick, do not thin it out. Whisk until just combined, no more. A few lumps may remain. Taste the batter. If you want to add more spices, go ahead. I added a little more cinnamon.
4. Head a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.

*I LOVE chocolate. But I actually thought that 1 cup was a little too much. Maybe try 3/4 of a cup.*

This recipe makes A LOT of pancakes. We froze the rest of them. Pancakes freeze well, up to 2 months.

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