October 2, 2015

Pumpkin Chocolate Chip Pancakes

2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 heaping tsp. ground cinnamon
1 tsp. pumpkin pie spice
1 cup semi-sweet chocolate chips
1-1/4 cup pumpkin puree
1/3 cup packed light or dark brown sugar
1 egg
3 TBS oil
1-1/2 cups whole milk or buttermilk

  1. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and chocolate chips together until combined. Set aside.
  2. Add the pumpkin, brown sugar, egg, oil, and whole milk to a bowl and  whisk by hand or use a hand mixer. You can also use a blender.
  3. Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is extremely thick. Do not thin it out. Whisk until just combined. A few lumps may remain. Taste the batter. If you want to add more spices go ahead.
  4. Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
  5. Keep pancakes warm in a preheated 200 degree F. oven until all pancakes are cooked. Serve immediately with your favorite pancake toppings. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.
From Sally's Baking Addiction

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