I’m on a total pumpkin kick lately, so I thought I’d share one of my favorite pumpkin pancake recipes. Everyone loves pancakes on the weekends, and during the fall, I like to make pumpkin pancakes as often as possible. Actually, I make these throughout the year–pumpkin is loaded with vitamin A and other goodies, so why not? These really fluff up, but we like them that way, and they are also good the second time around. I like to freeze any leftovers and let the kids have a few during the week.
After all of the main ingredients are combined, you can add some chocolate chips. I prefer semi-sweet chocolate, and I probably use around 1/2 cup of chips. Sometimes it’s hard to tell after little people have mooched a few! Also, this makes a lot of pancakes, but this can easily be halved, or you can always enjoy the leftovers!
I like to stack them, add a generous pat of butter and drizzle real maple syrup or honey over the top.
Of course, the butter will melt by the time you get that perfect shot, and you can’t delay breakfast any longer. Your kids will revolt–the older ones are so over Mom’s picture-taking obsession! They did agree that these were worth the wait! This recipe made approximately 25 medium-sized pancakes. Here are the ingredients:
- 2 cups all-purpose flour
- 1 tablespoon white sugar
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 eggs
- 1 1/2 to 2 cups milk (we use 2 percent)
- 1 cup canned pumpkin
- 1 teaspoon cinnamon
- dash of nutmeg
- 1/2 cup chocolate chips
I always mix all of the ingredients and then add the cinnamon and nutmeg. I’m weird this way, but it has to look and smell right. I also left out the oil here, because of the pumpkin, and it was fine. I also add a little more milk if it looks too thick. I like to keep each batch warm in the oven until the batter is used up. After that, it’s feast time!
Anyone else enjoy pancakes?
Thanks for visiting!
I’m linking up with:
Miz Helen’s Country Cottage Rattlebridge Farm: Foodie Fridays