Apologies. I have been on a serious pumpkin kick. And even though there may or may not be a pumpkin shortage on, it did not stop me from grabbing up cans of pumpkin at the store greedily and then putting it in these pancakes. You are probably sitting at your computer yawning as I suggest you make yet another pumpkin item. Oh great, now I’m yawning. It’s contagious you know. These pancakes, though, are anything but a yawn. I mean they are pretty orange. They are totally worth the urge to hoard canned pumpkin and wake up early in the bright sunshine to make them for the people who dig you and your pancakes (also known as your pumpkin hungry significant other or your family). Trust me, they’ll thank you.
Pumpkin Chocolate Chip Pancakes, from A Cozy Kitchen
1 cup flour
1 1/2 Tbsp brown sugar
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
1 cup buttermilk, shaken
1/4 cup pumpkin puree
1/2 Tbsp melted butter, cooled slightly
About 1/2 cup chocolate chips
Step 1: In a medium bowl, sift together the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger.
Step 2: In a small bowl, combined the buttermilk and egg, and beat lightly.
Step 3: In two batches, add the wet ingredients to the dry. Stir until just combined. There should still be plenty of lumps in the batter.
Step 4: On a preheated griddle coated with butter or nonstick cooking spray, scoop out 1/4 cup batches of batter. Top each pancake with the desired amount of chocolate chips. Cook until small bubbles form on the surface of the pancake, then flip. Cook for about another minute, until pancake reaches desired doneness.
Step 5: Stack pancakes, top with butter and syrup, and enjoy!