Every year during fall’s harvest my family pays proper homage to pumpkins. Before I spent dedicated time in the kitchen, that simply involved going pumpkin picking and carving pumpkins. Now that I’m cooking more, it means more pumpkin-based recipes!
In fact, it seems we can’t get enough pumpkins. Within the past week we’ve made: Cappuccino Chip Pumpkin Muffins, Pumpkin Brownies, Pumpkin Pie, Pumpkin Bread. Tonight is Breakfast-for-Dinner Night – our favorite dinner of the week. I’ll never really understand the thrill my kids get eating breakfast food at dinnertime but, it works. And, I’m serving Pumpkin Chip Pancakes.
Pumpkin Chip Pancakes are simply your pancakes from scratch recipe with the addition of pumpkin puree. The puree creates a beautiful celebratory orange hue to the batter and final pancakes.
I added in some of our favorite fall-themed spices: nutmeg, cinnamon, all spice and a touch of ground cloves to really draw out the pumpkin flavor.
Once mixed together, the pumpkin puree creates the most wonderful velvety, fluffy, thick batter. We couldn’t wait to drop our spoonfuls onto the skillet and watch them rise to life.
Breakfast for dinner is such a huge success because it often appeals to my kids’ sweet tooth. I also feel like I have more latitude to add in sweet ingredients when we’re focusing on breakfast and not protein, starch, veggie. So, I took the liberty to add lots of chocolate chips to the batter.
Ten minutes later, my kids gobbled up three pancakes each. My son’s preferred topping: honey. My daughter generously doused cinnamon and sugar on hers. They LOVED the pancakes. While I’m sure their love was directly related to the obscene sugar quantities added on top, I was happy enough to watch them gobble them up with sheer delight.
Pumpkin Chip Pancakes have been added to our breakfast (and dinner) rotation!
Pumpkin Chip Pancakes
- 1 1/2 cups of milk
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons vegetable oil
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon each of: cinnamon, all spice, nutmeg, ground cloves
- 1/2 cup mini chocolate chips
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
- Sift the flour, brown sugar, baking powder, baking soda and spices in a separate bowl. Stir into the pumpkin mixture. Add in chocolate chips.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Brown on both sides and serve hot.