Chocolate Chip Pancakes are my grandson’s favorite breakfast. During this time of year pumpkin is everywhere, so I decided to combine the two and create this recipe. Canned pumpkin is so easy to use and is less stringy than fresh pumpkin.
You can make these pancakes for breakfast or as a special dessert for kids and adults. Use the best chocolate chunks or chips to give the cakes rich chocolate flavor. Quality maple syrup is also essential to enhance this lovely treat.
1 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
3 tablespoons brown sugar
1/2 teaspoon salt
1/2 cup pumpkin
3 tablespoons canola oil
1 1/2 cups buttermilk
1/2 cup chocolate chips or chunks
1. In a large bowl combine all the dry ingredients.
2. Whisk together the dry ingredients to remove any lumps.
3. In another small bowl, whisk egg lightly.
3. Add the pumpkin and oil to the egg and whisk to combine.
4. Spoon the pumpkin mixture into the dry ingredients and stir to combine.
5. Next, add the buttermilk and stir until smooth.
6. Add 1 teaspoon of butter to a large skillet and melt over medium heat.
7. Dollop the batter into the skillet into 3-inch rounds.
8. Add 2 or 3 chocolate chips to each pancake and continue to cook until the underside is golden brown.
9. Flip the pancakes over and continue to cook until golden brown, about 3 minutes.
10. Serve on a warm plate and dollop with a pat of butter and a large drizzle of maple syrup. Enjoy!