Pumpkin Pancakes

Why You’ll Love This Recipe

  • Quick & easy breakfast for autumn mornings.
  • Uses simple pantry ingredients.
  • Perfect for kids and adults alike.
  • Freezer-friendly–great for meal prep.

INGREDIENTS (Makes about 16)

1¼ C. flour
2 tsp. brown sugar
1½ tsp. baking powder
1 tsp. baking soda
1 tsp. salt
¾ tsp. pumpkin pie spice
¾ C. chocolate chips (milk or dark chocolate)
1¼ C. buttermilk*
1 C. pumpkin puree
2 eggs
¼ C. melted butter, cooled slightly
Butter and maple syrup for serving

DIRECTIONS

In a big bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice; stir in the chocolate chips. 

In another bowl, whisk together the buttermilk, pumpkin, eggs, and melted butter. Add this to the dry ingredients and stir until just moistened. The batter will be THICK!

Lightly coat a griddle or skillet with cooking spray. Work in batches, scoop about ¼ cup of batter for each pancake onto the griddle and flatten slightly to spread evenly. Cook until both sides are nice and brown, flipping once. Load ’em up with butter and syrup. 

*No buttermilk? No problem. You can use an equal amount of plain yogurt in place of the buttermilk in these pancakes.

 

Whisk, Whisk, who’s got a Whisl? Many recipes call for a thoropugh blending of liquid ingredients. And RADA has the perfect utensil for you. Click on the button to find out more and order the RADA Handi-Stir.

Shop Here