I love pumpkin pancakes. They are dense, satisfying, and just pumpkiny enough. These cakes are not light and fluffy due to the dense nature of the canned pumpkin; but it’s a great variation of pancake that showcases the versatility of one of my favorite breakfast treats. I made half normal and half with chocolate chips per my hubby’s request. Hence, 50/50 Chocolate Chip Pumpkin Pancakes!
What You Will Need:
skim milk, 1 3/4 cups
pumpkin puree, 1 cup
egg, 1 (or 2 for a touch fluffier)
vegetable oil, 2 tablespoons
vinegar, 2 tablespoons
flour, 2 cups
white sugar, 1 tablespoon
brown sugar, 3 tablespoons
baking powder, 2 teaspoons
baking soda, 1 teaspoon
ground nutmeg, 1/4 teaspoon
ground cinnamon, 1 1/4 teaspoon
chocolate chips, optional
1. In a large bowl, combine the milk, pumpkin, egg, oil, and vinegar. Mix until all has an orange pumpkin color throughout!
2. In a medium size bowl, mix the flour, brown sugar, white sugar, baking powder, baking soda, nutmeg, cinnamon, and salt together. Stir into the pumpkin mixture in just until smooth.
3. Heat a griddle over moderate heat. Pour 14 cup scoops of the batter onto the griddle. Use the back of the measuring cup to “spread” the batter to a thinner layer. Put chocolate chips in some pancakes if desired. Cook until lightly browned on both sides.
How do you start your Saturday mornings?