My stepsister was in visiting from DC this past weekend and with her came the idea of pumpkin pancakes. Once I heard the idea, I absolutely had to have them. Thankfully, a house full of people agreed with me. I doubled the recipe, improvised on the spices and added some chocolate chips (because in my world, you always add chocolate chips) to provide a hearty brunch. There are enough leftovers to freeze and enjoy for another day as well.
If you love pumpkin flavor and having breakfasts that taste like fall, adding this recipe to your brunch arsenal is a must.
Sorry for the cell phone picture but I was trying to flip pancakes and eat mine while they were still hot off the griddle.
Pumpkin Chocolate Chip Pancakes
adapted from allrecipes.com
1 1/2 cups milk
1 cup pumpkin puree
2 tablespoons butter, melted
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Pumpkin Pie Spice (or you can use ginger, nutmeg, and allspice)
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Then combine the flour, brown sugar, baking powder, baking soda and salt. The original recipe called for 1 tsp of each spice but I'm a big fan of lots of flavor. I used 3 or 4 good shakes of cinnamon and and the pumpkin pie spice (both because I'm lazy and because I found the pumpkin pie spice before any of the others). Stir into the pumpkin mixture just enough to combine.
Heat up a griddle, spray it with pam and scoop 1/4 cup servings out. Flip after a few minutes. These pancakes will raise a bit so just make sure the insides are done before serving them. I served them with butter and syrup but next time will also whip up some cinnamon butter.
What's your favorite seasonal brunch?