Pumpkin Chocolate Chip Pancakes

Very VERY bad idea to be reliving this post from Saturday as I sit here at my desk eating my 100 calorie, whole grain VitaMuffin top.

Dave and I are very different when it comes to breakfast: he lives for it, and myself, I could probably live without it.  On a Saturday morning, it’s always a struggle to decide what the first meal of the day is going to be.  Dave usually wants to get up and use every pan we own to make a 5-course breakfast, whereas myself, I like to go out, get an iced coffee and a breakfast sandwich from my most favorite breakfast spot in the neighborhood – Magnificent Muffin.  It’s a tiny, hole in the wall that I first was drawn to some years ago by the constant line out the door.  And besides the fact that you can probably only fit about 5 average size humans in there at a time, the line is legit.  Because their breakfast sandwiches are made-to-order, served hot off the griddle, and their muffins are in fact magnificent – it’s not even false advertising.  And, the best part, every order comes with a side of sass from the owners – free of charge.

But this past Saturday, I was antsy to try this recipe for Pumpkin Chocolate Chip Pancakes that I found from Cozy Kitchen.  Trader Joe’s has a really great Pumpkin Pancake & Waffle mix that I’ve used in the past to make PCCPcakes.  But I tend to agree with the ladies at Magnificent Muffin – fresh ingredients and a side of sass make EVERYTHING taste just a little bit better.

Pumpkin Chocolate Chip Pancakes
*Modified from Cozy Kitchen

INGREDIENTS
*yields about 8 pancakes

1 cup all-purpose flour

1 & 1/2 tbsp light brown sugar

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp pumpkin pie spice

1/8 tsp ground ginger

1 cup buttermilk, shaken

1 egg

1/4 cup pumpkin puree

1 tbsp unsalted butter, melted and cooled

1/2 cup chocolate chips

1) In a medium bowl, sift together flour, brown sugar, baking powder, baking soda, salt and spices.  Set aside.

2) In a small bowl, measure out the buttermilk then add the egg and lightly beat.

3) Mix in the pumpkin puree with the egg and buttermilk and mix until completely blended.  Then add the melted butter and mix again.

4) Add half the wet ingredients to the dry ingredients and mix lightly.  Then add the other half and mix until the batter is just combined (there will be small-medium lumps).  Add chocolate chips.

5) Heat your griddle over low/medium heat and spray with non-stick cooking spray or butter.  Use about 1/4 cup of the batter and place in a round circle on the skillet.  Cook until small bubbles form on the surface of the pancake and then flip over.  Cook on opposite side for about a minute, or until golden brown.

6) Serve warm with LOTS of maple syrup.

OMG – the pumpkin – the chocolate – the syrup.  I would highly recommend serving a nice, salty side with this like sausage or bacon, just to have a good balance of salty and sweetness (if that’s your thing).  And, these literally took all of 10 minutes to make, so it was a GREAT Saturday morning breakfast!

 


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