When I heard that there was such a thing as pumpkin pancakes, I decided I really wanted to make them because they sounded really good! I like all kinds of different pumpkin spice things, so I was pretty sure I would like these.
When my mom makes pumpkin muffins, she adds chocolate chips to them, so even though the recipe didn’t call for it, we added chocolate chips to some of our pancakes. They were good without the chocolate chips, but I liked them better with the chocolate.
These pancakes were just as good as I hoped they’d be, and I think you will like them too!
To make the pancakes, first mix together the dry ingredients with a whisk.
Then whisk together the milk, pumpkin, eggs, and oil.
Pour the wet ingredients into the dry ingredients.
Gently mix together. My mom says there should still be a few lumps.
Heat your griddle or frying pan over medium heat. When it’s ready, a water drop will sizzle. If your pan isn’t nonstick, you’ll probably need to grease it before you cook your pancakes.
Using 1/4 cup measuring cup, scoop the batter and drop it onto the griddle.
When the pancakes are bubbly on top, flip them over and cook until they’re browned on the underside (it takes about 2 minutes on each side.)
I’d never flipped pancakes before, so it was a little hard at first.
If you want to add chocolate chips, you can stir them into the batter, or you can sprinkle them on top of the pancakes before you flip them.
Pumpkin Chocolate Chip Pancakes
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 3/4 cup milk
1 cup canned pumpkin
2 large eggs
2 tablespoons oil
1/2-3/4 cup mini chocolate chips, optional
In a bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, mix together the milk, canned pumpkin, eggs, and oil. Pour the wet ingredients into the dry ingredients. Mix until there are only a few lumps in the mixture. Using a 1/4 cup measuring cup, pour onto a hot griddle. Flip when the bottoms are browned and the tops are bubbly, about two minutes. Cook two minutes more, or until underside of pancake is browned.
Recipe is originally from Sunset’s Breads cookbook.