If you couldn’t guess, I love pumpkin! Pumpkin is so much more than the drink you can get at Starbucks. I love it’s flavor AND it’s versatility! It can be used in both sweet desserts AND savory entrees. Pumpkin Pasta Sauce, Pumpkin Chili, and Pumpkin Snickerdoodles are just to name a few. The dark chocolate in this recipe takes the pumpkin flavor to whole a new level. It compliments the earthy tones found in the vegetable beautifully.
Pumpkin Chocolate Chip Pancakes
Ingredients
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1/4 tsp ground allspice
1 cup dark chocolate chips
1 & 1/4 cups pumpkin puree
1/3 cup brown sugar
1 large egg
3 Tbsp vegetable oil
1 1/2 cups milk
Directions
Preheat over to 200°
.
In a large bowl, mix together, flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and chocolate chips. Set aside.
In second large bowl, mix together, pumpkin, brown sugar, egg, oil, and milk. Whisk until combined.
Pour wet ingredients into the dry ingredients and whisk gently to combine. The batter will be very think, do not add milk to thin it out.
Allow batter to rest, while heating a griddle or skillet over medium heat.
Using approximately 1/4 cup batter, pour or scope batter onto hot griddle. Cook until edges look dry, about 1 to 2 minutes. Flip and cook on the other side for additional 2 mins, or cooked through.
Keep pancakes warm in preheated oven until all of the pancakes are cooked. Serve immediately.
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