Tasty pancakes made with pumpkin puree with the added goodness of chocolate chips. These pumpkin chocolate chip pancakes are the perfect fall breakfast though you can totally enjoy them at anytime of the year.
- ½ cup pumpkin puree
- 2 cups flour
- ¼ cup sugar
- 1 teaspoon cinnamon powder heaped
- ½ teaspoon salt
- 1 ½ cups evaporated milk
- 2 tablespoons melted butter
- ½ cup chocolate chips
- ½ tablespoon butter
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Pour pumpkin puree into a large bowl then add in eggs and mix. Add the sugar, evaporated milk and mix well.
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Add flour, salt, cinnamon powder and mix to combine. Add the melted butter and mix. Then add the chocolate chips and gently fold in.
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Rub the other butter onto a skillet or griddle (I love using 3 skillets on 3 different burners at once so I go fast). Set to cook on medium heat. Pour about a quarter cup of the batter onto the skillet/griddle. Let it cook on one side until it starts bubbling on the top. This takes 1-2 minutes. Then flip to the other side and let it cook for another 1-2 minutes.
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Repeat process with the rest of the batter.
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Serve warm with slices of butter, maple syrup and more chocolate chips if you so wish. Enjoy!
1. I love using evaporated milk because of its rich flavor. You could substitute with whole milk.
2. I do not use a lot of flavor in this recipe but if you want lots of flavor, use teaspoons of cinnamon instead or use two teaspoons of pumpkin spice. Or use a combination of 1 teaspoon of cinnamon powder, half teaspoon of ground nutmeg and a quarter teaspoon of ground cloves.