I think pancake recipes may start edging out muffin recipes on this blog, though both seem to be popular choices of mine to post! I think we could be happy eating pancakes for dinner one night a week, though. My daughter definitely thinks so. And really, who doesn’t like eating chocolate for dinner? These pancakes give you a serving of veggies thanks to the pumpkin, and are kept light by the homemade buttermilk vinegar + milk technique. If you’re worried the batter looks too thick, I thought so as well, but gave it a try and they turned out just fine. I like to mix a 1:1 ratio of caramel syrup with maple syrup to top these.
Recipe Located At: http://allrecipes.com/recipe/pumpkin-pancakes/
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger (Bumped up from the original recipe because I like more spice to my things.)
- 1/2 teaspoon salt
- As many chocolate chips as you want!
1. In a bowl, mix together the milk and vinegar. Set aside for several minutes until the milk sours. While waiting on the milk, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Add pumpkin, egg, oil and vinegar to the milk. Then, stir the dry ingredients into the pumpkin mixture just enough to combine.
2. 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. Sprinkle in chocolate chips if you want. My “secret” to chocolate chip pancakes is adding the chips to each pancake as I put it on the griddle, as opposed to mixing the chips into the batter (and having them sink to the bottom). I have to be sure each pancake gets just the right amount of chips! Brown on both sides and serve hot.