Quite a breakfast gets jump-started with Pumpkin Chocolate-Chip Pancakes

When you have a little punkin in the house, the best thing to do is to stir up some Pumpkin Chocolate-Chip Pancakes. At least that’s what we thought this past weekend when a little one was present for some grandparent fun time.

We also had some pumpkin puree, too, from a farmer’s-market find. Nothing to do but to get those pancakes quickly turning golden on the pancake grill.

I liked this recipe from the online site, acozykitchenprintablerecipes. It specified that you dot on the chocolate chips once the pancake batter was starting to cook on the griddle (instead of stirring the chips into the batter before scooping it on to cook). This made the chocolate chips more evenly spaced (and more decorative and apparent to the diners, especially the little one).  

We had ourselves quite a breakfast! I’m telling you, these were terrific.

Pumpkin Chocolate-Chip Pancakes

1 cup all-purpose flour

1 1/2 tablespoons light or dark brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt (or salt substitute)

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1 cup buttermilk, shaken

1 egg (or 1/4 cup egg substitute)

1/2 tablespoons of butter, melted and cooled slightly

1/2 cup chocolate chips

Preheat oven to 200 degrees. In a medium bowl sift together the flour, brown sugar, baking powder, baking soda, salt, and spices. In a measuring cup (or small bowl) measure out the buttermilk. Add the egg and lightly beat. Next mix in the pumpkin puree until it is completely blended. Pour in the slightly cooled melted butter; mix some more. Add the wet ingredients to the dry ingredients. Mix until just combined. The batter should have some small-to-medium lumps. Heat up your griddle or cast-iron skillet over medium low heat and brush with 1 tablespoon of butter. Scoop the batter, using a 1/4-cup measure, to the warm skillet. Top each pancake with desired amount of chocolate chips. Cook until small bubbles form on the surface of the pancake; then flip. Cool on opposite side for about 40 seconds or until golden brown. Transfer done pancakes to a baking sheet. Place them in oven to keep warm. Proceed with the rest of the pancakes until you’ve gone through all the batter. (Makes about 10 pancakes.) Serve with warm maple syrup. (Source: acozykitchenprintablerecipes)