Is there such a thing as TOO much pumpkin? I don’t think so. Since this is such a seasonal treat, I try to squeeze in as much pumpkin as I can into any part of our lives.
For this week’s Sunday brunch, I made these pumpkin chocolate chip pancakes. And I know, sounds kind of weird, but TRUST ME! You’ve got to make these pancakes this fall season!
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- pinch cloves
- 1/2 cup pumpkin puree
- 2 tablespoons pure maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup milk of your choice
- 1/3 cup mini chocolate chips
- In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. In a separate bowl, stir together the pumpkin, maple syrup, egg, vanilla, and milk.
- Add dry ingredients to the milk mixture until just combined. If the batter looks too thick, add just a splash more milk. Fold in chocolate chips.
- Light spray a large nonstick skillet or griddle with nonstick spray, then heat to medium heat.
- Drop batter by 1/4 cup increments on to heated skillet/griddle. Cook until bubbles form on top, about 2 minutes. Flip and cook until golden on the underside, for an additional 2 minutes or until pancakes are cooked through. Repeat with remaining batter.
- Serve with butter, warmed maple syrup, and some chocolate chips, if desired. Serve warm!