October 7, 2018
Now that October is here, I’m ready to jump on the ‘everything pumpkin’ bandwagon; September is just too early for me. One of our favorite fall breakfasts is Pumpkin Pancakes! These are the most pillowy soft, fluffy pancakes I’ve ever had.
I’m also a fan of the pumpkin and chocolate combo…if you are as well, feel free to sprinkle these babies with some chocolate chips once they’re on the griddle; I don’t think you’ll regret it. 😉
Getting straight to the recipe today:
1 1/2 cups milk
1 cup pumpkin (*not pumpkin pie filling)
2 Tbsp vegetable oil
2 Tbsp vinegar
2 cups flour (can substitute half whole wheat flour)
3 Tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp all spice
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
Mix the dry ingredients and set aside. Mix wet ingredients and add to the dry ingredients.
I add chocolate chips sparingly once they are on the griddle.
I heat my griddle to 300*.