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Pumpkin Pancakes
December 11, 2009
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My name is Lauren and I’m addicted to pumpkin recipes.
I know I said I’d stop with the pumpkin recipes after Thanksgiving, but there was pumpkin calling to me from the cupboard! And, there’s nothing more comforting than any sort of carb thats warm thats made with cinnamon, nutmeg and pumpkin. Its such a great combination. I’ve said it before, I’ll say it again- I just can’t get enough pumpkin! Its sort of a problem….but what a great problem to have! I’m embracing it!
Anyways, this is such a great comforting breakfast! It comes together in no time because I use pancake mix that I add in pureed pumpkin, spices and chocolate chips to. It only takes a minute or two more to mix it together than making plain pancakes and these are so much better! And, let me tell you that when you spread on the butter and top these with maple syrup, magic happens. Its just incredible! Maple, pumpkin, chocolate, cinnamon….its amazing! A perfect meal for a lazy saturday or sunday morning!
More Pancake Recipes to Love!
- Apple Pancakes with Caramel Syrup
- Homemade Pancake Recipe
- Cinnamon Roll Pancake & Waffle Syrup
- Mini Chocolate Chip Doughnut Pancake Dippers
- Homemade Pancake Mix Recipe
- Whole Wheat Buttermilk Pancakes
- Lemon Ricotta Pancakes
- Banana Pancakes with Chocolate Chips & Walnuts
Pumpkin Pancakes
With the addition of just a few other ingredients, ordinary pancakes turn into these wonderful Pumpkin Pancakes with chocolate chips!
Ingredients
- 1 1/2 cups buttermilk
- 1 cup pumpkin
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon allspice
- 1/2 cup chocolate chips optional
Instructions
- Whisk buttermilk, pumpkin, egg, melted butter and vanilla together until well combined.
- Slowly stir in dry ingredients into the wet to create thick, mostly lump free batter. (A few small lumps are ok.)
- Fry pancakes on a buttered nonstick electric griddle at 325 degrees or nonstick pan on the stove over medium low heat. Optional Step: After you pour the batter onto the pan, sprinkle over chocolate chips before flipping.
- Serve warm with maple syrup.
Nutrition
Calories: 171kcal | Carbohydrates: 24g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 255mg | Potassium: 139mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3325IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg
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Love your website and recipes. Have any for crockpots? Thanks! Keep up the good work.
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This recipe has become my comfort food/I don’t know what’s for dinner/I need a pick me up/nothing tastes nearly as good recipe. I love breakfast foods, and I love pumpkin….and this recipe is so perfect.
Glad I found this recipe! I have left over pumpkin in my fridge and was searching for a new recipe! I will definitely try this on Sunday morning! I don’t have many individual spices, so I prefer this recipe over most other pumpkin recipes because it only calls for 2! Thanks!
AMAZING!!! They were perfect for a night with snow and a sick kid! (Note: The sick 12 month old did not get chocolate chips, so my husband and I had extra for him!)