I’ve already made them twice.
I just love them so much. And they are a tad healthy since there is loads of pumpkin and I’ve substituted applesauce instead of oil. It was homemade applesauce both times and I can’t believe how moist it makes the pancakes. But really this post could just be a meditation on how good pumpkin and chocolate are together.
I also threw some white chocolate chips in mine (I highly controversial topic, I know! Are they or aren’t they chocolate?). Those were heavenly too. And this recipe may make more then you need but they freeze well (or make a good lunch too).
I also love that these are easy to whip up – both times I’ve made them at 8:05 on a Saturday morning and we had to be a soccer at 9. And I loved how healthy and full I felt all morning – something I don’t always feel after pancakes. They tend to spike my blood sugar and I am starving mid-morning but these deliver something in the realm of nutrition because they make you feel good. Better than the bags of Halloween candy I bet you have already eaten.
You know what I mean. That stash is for the trick or treaters.
Pumpkin Chocolate Chip Pancakes (printer version here):
- 3 cups all-purpose flour (for fluffy pancakes, try cake flour!)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2-3 heaping teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 ½ cups semi-sweet chocolate chips
- 1 can pumpkin puree
- 1/4 cup light or dark brown sugar
- 2 large egg
- 3 Tablespoons applesauce
- 2 cups milk
Mix together the dry ingredients – flour, baking powder, baking soda, salt, spices.
In a seperate bowl, mix together the wet ingredients – pumpkin, eggs, sugar, applesauce and milk. Then add the dry ingredients and stir until well blended.
Heat a pan or griddle at medium heat. Melt 1 T. butter on, then spoon ¼ cup batter at a time. Flip when you see little bubbles forming at the top. Repeat until all batter is done.
Makes 18-20 pancakes