Pumpkin is my favorite Fall flavor. I love pumpkin everything – pie, bread, lattes. Pumpkin is also a super food and high in a number of vitamins and minerals. My mission in life is to create delicious foods my children love that are secretly full of nutrition. One of my favorite ways to accomplish this mission is pumpkin chocolate chip pancakes.
The Secret Ingredient
The secret ingredient in all my pancake recipes is buttermilk. I cannot explain the magical qualities of buttermilk, but it makes a better pancake than regular 2% milk. If you are thinking – No one has buttermilk in their refrigerator. I know! You are correct. buttermilk is not a standard staple in kitchens across America. I have a solution that does not require you to go to the store every time you want to make pancakes.
Enter powdered buttermilk. Powdered buttermilk is shelf stable and simply needs to be mixed with water to create the buttermilk needed for this and many other recipes. I purchase my powdered buttermilk at an Amish bulk foods store in Northern Michigan. A quick google search led me to discover you can also purchase it at Wal-Mart, Target, and Amazon. Looking at that list, it is probably readily available at most grocery stores.
Time to Get Mixing
Step one is to whisk together all the dry ingredients in a large bowl. Looking at the recipe below, this includes everything starting with flour through brown sugar. Next, take your two eggs and beat them slightly in a bowl or glass measuring cup. Now add the buttermilk, eggs, and vanilla into the bowl and whisk together to combine. Add the pumpkin puree and pumpkin pie spice and whisk one more time to fully combine. Let the batter rest for 10 minutes.
While waiting for the 10 minutes to pass, set an electric griddle to 350°F. An electric griddle is my preferred way to cook pancakes. If you do not have an electric griddle, choose your favorite large skillet or griddle pan and turn the heat on medium to medium high. When the rest time is complete, add the chocolate chips and stir to combine. Our batter is now ready for the griddle.
Let’s Get Flipping
Once the griddle or pan is hot, it is time to coat the surface with butter or oil. Pour 1/3 to 1/2 cup batter on to the griddle for each pancake. I use a large spoon or ladle to pour the batter. I am not super scientific with my measurements, so my pancakes are not usually uniform. You need to make your own choice as to the need for uniformity among your pancakes.
It is time to flip the pancakes when they start to set and small bubbles form on the top of the pancake. Flip your pancakes and continue to cook until the other side is golden brown. Because of the pumpkin and pumpkin pie spice, these pancakes are a deeper brown color than regular buttermilk pancakes. Repeat the process until all of the batter has been turned into delicious pancakes. This recipe yields 12-16 pancakes. Serve with butter and syrup and maybe a side of bacon.
Pumpkin Chocolate Chip pancakes are a delicious Fall treat for breakfast, brunch, or dinner. We are huge fans of breakfast for dinner in our house. Pumpkin Chocolate Chip pancakes are so rich and decadent your family with think you served them dessert instead of breakfast or dinner. You will be the only one who knows they are filling themselves with super food nutrition. It is a Win-Win meal. Happy Cooking!