We didn’t host Thanksgiving this year, and we were only traveling locally, so we had time in the morning to try a special dessert. These pumpkin pancakes laced with chocolate were easy and delicious. I admit to using more chocolate chips than the recipe called for.
Recipe via Cup of Jo.
- 1 cup whole wheat pastry flour or white whole wheat flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. nutmeg
- Pinch of cloves
- 1/2 cup pumpkin puree
- 1 Tbs. pure maple syrup
- 1 egg
- 1 tsp. vanilla extract
- 3/4 cup milk, plus more if necessary to thin the batter
- 1/3 cup chocolate chips
In a large bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
In a separate large bowl, combine pumpkin puree, maple syrup, egg, vanilla, and almond milk until smooth and well combined. Add dry ingredients to wet ingredients and mix until just combined. If the batter looks too thick add just a splash more milk. Fold in chocolate chips.
place a large nonstick skillet or griddle over medium heat and add a pat of butter, swirling to coat. Drop batter by 1/4 cups onto skillet and spread out a bit with a spoon. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on the underside, about 2 minutes. Wipe skillet clean and repeat with more or butter and remaining batter. Reduce the heat to medium-low heat on the second batch to prevent burning.