I love pumpkin! Once it's fall in Ohio, I incorporate it into different dishes to get everyone into the season. One recipe that everyone enjoys is my pumpkin chocolate chip pancakes. For a lot of pumpkin pancakes recipes I've had over the years, they never really turn out all that great. Most times they would be raw in the middle, and I would always worry about salmonella. My recipe doesn't include eggs, so that reduces the stress of making sure they're all the way done, and adds pecan for a nice texture. When you serve them with whipped cream, it's almost like eating pumpkin pie! Hope you enjoy.
Pumpkin Pancakes with Pecan and Chocolate Chip
- 1 cup Flour
- 1 tablespoon Sugar
- 1 tablespoon Pecans Chopped
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/4 cup Chocolate chip minis
- 1/4 teaspoon Cinnamon
- 1 tablespoon Vegetable oil
- 3/4 cup Milk
- 1/2 cup Pumpkin
- Add flour, baking powder, baking soda, cinnamon and sugar to a bowl and mix to combine.
- In a second bowl, add pumpkin, oil and milk. Mix to combine.
- With a spatula, fold the wet ingredients into the dry.
- Add chocolate chips and pecans. Continue to mix.
- Drop 1/3 cup of batter onto a hot, greased pan and cook for 4-5 minutes. The top of the pancake should look dry.
- Flip over and cook another 2-3 minutes.
- That’s it! Serve with whip cream and syrup