Pumpkin all the things. A can of pumpkin puree can go a long way when the mornings are cool enough that you want to start baking right away. I think autumn doesn’t actually ‘fall’ until tomorrow or the next day this year, but since I can never keep the facts straight, I always use the 21st as the day my seasons change… take that Mother Nature.
Pumpkin pancakes are the perfect start to a crisp, fall morning and only made better by a side of sausage, which sadly I didn’t think to take out of the freezer last night. I added just a few mini chocolate chips to our pancakes, but if you can handle more, go right ahead… pecans are also a welcome addition. Topped with a pat of salted butter and a healthy drizzle of local maple syrup, these pancakes will give you all the energy you’ll need to start raking leaves… it’s going to happen soon whether we want it or not.
Pumpkin Chocolate Chip Pancakes – Adapted from Brown Eyed Baker
- 1 1/4 cup all-purpose flour
- 2 tbsp brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp Pumpkin Pie Spice
- 1/4 cup mini semi-sweet chocolate chips
- 1 cup 2% milk
- 1/2 cup pumpkin puree
- 1 egg, large
- 2 tbsp canola oil
- 1 tsp pure vanilla extract
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, spice and chocolate chips. In another medium bowl, whisk together your milk, pumpkin, egg, oil and vanilla. Add the liquid to the dry and lightly whisk until combined and no dry bits remain, but don’t overmix. Set aside and preheat your griddle to medium or about 350 degrees and spray with non-stick spray.
Using a heaping 1/4 cup measure, make 8 equal(ish) pancakes. Cook on one side until the edges appear dry, have a peak underneath and make sure they are brown enough for your liking. Carefully flip each pancake over and cook about 3 minutes longer.