Merry Christmas Eve, everyone!!!
Since it is a holiday AND a Saturday, my family has made the executive decision to stay in pjs for as long as humanly possible and eat a huge breakfast full of our favorites. (best. decision. ever.)
Which means that we are going to be dishing up plates and plates of pancakes stuffed with all the delicious things.
Like these awesome pumpkin pancakes studded with mini chocolate chips – full of pumpkin, spice, and just enough chocolate.
And yes, I am a food rebel… I eat pumpkin baked goods 24/7/365 (because why limit a good thing to only three months out of the year!).
While these pancakes are big on flavor, they are so easy to whip up. Plus, they freeze like a dream… I made a huge batch earlier this week, froze them, and now E has breakfasts for next week! (yay for meal planning!!)
These simple Pumpkin Pancakes start with the dry ingredients.
Flour, sugar, baking powder, salt, cinnamon, and nutmeg.
The wet ingredients are just as simple.
Skim milk, an egg, vanilla extract, and the pureed pumpkin. Make sure that the pumpkin you buy is just plain pumpkin, not canned pumpkin pie filling. The canned filling is too sweet and spiced for this pancake recipe.
Just add wet to dry and mix carefully to JUST combine everything together. (and can we please just marvel at that perfect orange color?)
Then, if you want to, add in some mini chocolate chips. (you won’t regret it).
And pour your batter onto a hot, greased griddle.
Let the pancakes cook for 90 seconds on one side, flip and cook for an additional 90 seconds.
Serve immediately with maple syrup and additional chocolate chips!
I think the holiday weekend is off to a good start!
So, what’s your holiday breakfast tradition?
Your pancake obsessed friend,
- 1½ cup all-purpose flour
- 2½ tablespoons sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 egg
- 1½ cups milk
- 6 tablespoons pumpkin puree
- 1 teaspoon of vanilla
- ¼ cup mini semi-sweet chocolate chips
- Preheat a griddle or large skillet over medium-low heat.
- In a large mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg. Whisk together to combine.
- In a medium-sized bowl, combine the egg, milk, vanilla, and pumpkin puree. Mix well to combine.
- Pour the wet ingredients into the dry ingredients and gently mix together until the batter is just combined. Fold in the mini chocolate chips.
- Grease the griddle or skillet with non-stick cooking spray. Portion out ¼ cup servings of batter onto the skillet – sprinkle in mini-chocolate chips if desired. Cook pancakes for 90 seconds per side, or until they are golden brown. Serve immediately with warm syrup!