I know I have said it before, but I just LOVE LOVE LOVE pumpkin! We have tons of canned pumpkin in the pantry this time of year, and I am always looking for new ways to use that pumpkin!
If you have been following my blog for some time now, you know that on Saturday mornings we always have whole wheat chocolate chip pancakes and eat breakfast as a family! Well, John had off from work on Thursday and Friday so of course when Lacie woke up on Thursday she thought it was "Pancake Day!" And I indulged her in that thought and made our traditional Saturday breakfast two days earlier. So today, I still wanted pancakes (of course) but I didn't want to make the same chocolate chip pancakes....
Enter Pumpkin Spice Chocolate Chip Pancakes!
Oh they were delicious! I like them better than the original recipe! And they are still so simple! Same recipe with pumpkin and pumpkin pie spice in the mix! Same toppings, although they would be great with some whipped cream and toasted pecans if you don't have any nut allergies. These were the perfect start to our Saturday!
What You Need for the Pancakes:
- 1 1/4 cups of Whole Wheat Flour (I love the taste and texture of King Arthur White Whole Wheat Flour)
- 2 tbsp of Light Brown Sugar (or any sugar that you have on hand)
- 2 tsp baking powder
- 1/2 tsp salt
- 2 generous tsp Pumpkin Pie Spice (if you don't have that plain cinnamon works too)
- 1 cup of milk
- 1 egg
- 1 cup canned pumpkin (just plain pumpkin, not pumpkin pie filling)
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
- Pancake Toppings of Choice! (We do butter and real maple syrup)
Now Let's Make the Pancakes:
- Preheat a pancake griddle and spray with cooking spray or grease with butter
- In a mixing bowl, whisk together your flour, sugar, baking powder, salt, and pumpkin pie spice
- In a separate bowl combine milk, egg, and vanilla extract
- Add wet mixture into flour mixture and mix to combine
- Stir in canned pumpkin until incorporated
- Fold in your chocolate chips
- Spoon batter onto the griddle (I like to use a 1/3 cup measuring spoon for a medium size pancake)
- Allow to cook for a few minutes on the first side (until small bubbles appear)
- Flip and cook on second side until they are done to your liking (I cook them until they are a medium brownish but I know some people prefer lighter or darker pancakes)
- Enjoy with toppings of choice!!!
Lacie liked the pancakes so much that she licked her fingers cleaned. Disclaimer: She had 3 pancakes and a banana...and still wanted more pancakes! Sadly there were no leftovers for her (well unless you count the chocolate smeared on her arm and face that she was clearly trying to save for later!)
YUM!!! I literally am so excited to make this again next Saturday!
Sweet B is feeling better...the pox are clearing up...she ate two pancakes (minus the chocolate chips) and a banana! She will be 1 in six days...I can't believe that!