Fluffy Pumpkin Chocolate Chip Pancakes
Who says pumpkin is just for October!?!? These yummy pancakes will have you wishing for Fall when pumpkin spice is everywhere. But for now, enjoy these kid favorite fluffy pancakes. To add a little extra protein, swap out 1/2 of the buttermilk for plain, full fat Greek Yogurt. The batter will be a little thicker but the added protein is a great way to keep the kids full until lunch.
Ingredients
1 ½ cups flour
2 tablespoons white sugar
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon kosher salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
⅛ teaspoon nutmeg
1 ½ cups buttermilk
¾ cup pumpkin puree
2 eggs
3 tablespoons melted butter
1 teaspoon vanilla extract
1 cup chocolate chips (or more if you prefer!)
How to Make It
In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg together until well combined.
In a medium bowl, whisk the buttermilk, pumpkin puree, eggs, melted butter and vanilla extract until well combined. Gently stir in chocolate chips.
Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the 1/4 cup, making sure to leave plenty of room in between for the batter to expand.
Cook for a minute or two, until the batter bubbles at the edges and browns on the bottom, then flip. Cook another minute or two, until the batter is completely cooked through and the pancakes are puffy and deep golden brown. Repeat until all of the batter is used. Keep the pancakes warm as you cook them by setting them on a baking sheet in a 250° oven.
Serve with your favorite syrup
Bon Appétit, Enjoy, Provecho!
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