I cannot get enough of pumpkins. I have pumpkins strewn about my apartment, can after can of pumpkin puree in my cupboard, and pumpkins that are ready and waiting to be carved. My life is engulfed by pumpkins and I’m totally okay with that.
Ever since I spotted cans of pumpkin puree in my local grocery store, I’ve been trying to think of ways to put it to use…and let me tell you, it hasn’t been difficult. Since pumpkin puree is so versatile and perfect for both sweet and savory dishes, I decided to try my hand at a batch of pumpkin pancakes and slather them with maple syrup…and let me just say, I’m so happy I did.
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1 cup milk
- 1 cup of chocolate chips
- 7 tablespoons pumpkin puree
- 2 tablespoons butter, melted
- 1 egg
- Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
- Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
- Mix in the chocolate chips.
- Melt butter in a skillet over medium heat.
- Pour 1/4 cup batter for each pancake and cook approximately 3 minutes per side.
I essentially took my normal pancake recipe and my Pumpkin Spice Oatmeal recipe and made them have a pumpkin spice pancake baby. You’re welcome.
If the pancakes are a little bit soft on the inside, don’t worry! The pumpkin puree just has that kind of consistency.