- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon pumpkin spice (optional)
- 1/2 teaspoon salt
- 1 pinch clove
- 1 cup 2% low-fat milk (can be any kind)
- 1/2 cup canned pumpkin puree
- 2 tablespoons melted butter
- 1 egg, large
- 1/2 cup chocolate chips
I am continuing my serious of Pancake Pandemonium and I am presenting another one of my favorite types of pancakes: Chocolate Chip Pumpkin Pancakes! Typically these are perfect for the holiday season, Halloween and Thanksgiving, but I think you can have pumpkin pancakes anytime of the season. I learned today that the secret to a great, fluffy pancake is not to over-mix the batter and cooking on a very hot skillet. What I do is fleck some water on the skillet (or griddle) before dropping the batter on it. The water sizzles, the skillet or griddle is ready for use. If it is not hot enough you can get a very uneven cooked pancake and that is not fun.
I think you’re going to love these pancakes, know my family does! Take the time to try out my chocolate chip pumpkin pancakes recipe! Enjoy and let me know what you think by commenting below!
- In a small bowl, whisk together the flour, sugar, baking powder, spices and salt in a bowl.
- In a medium bowl, whisk together milk, pumpkin, melted butter, and egg.
- Using a whisk, stir dry ingredients into wet ingredients until just combined. Do not overmix. Batter will be a bit lumpy.
- Pout 1/3 cup of batter onto hot pan (or griddle). Cook until bubbles form on surface.
- Carefully flip the pancake over and cook other side until golden brown. This will only take about a 1-2 minutes.
- Repeat with remaining batter.
- Serve hot with favorite pancake toppings.