Pumpkin and Chocolate Chunk Pancakes

Pumpkin Chocolate Chunk Pancakes

So I’ve been in a funk since Friday. It happens from time to time, but this one seems to be sticking around a few more days than normal. I haven’t been this depressed since high school and I’m generally just a snarky ball of angst. Saturday morning I woke up with a wild hair for pancakes, but my mood was not conducive to cooking, as it often is not when I’m in a bad mood, so I had left over beef stroganoff instead. Isn’t that an exciting breakfast?

I love pancakes, but nine times out of ten I’ll make waffles instead, because though I love them, I hate making them. All the dipping and turning and then dipping more and turning more gets old to me and fast! Once in a blue moon though I do make actual pancakes and yesterday morning, though I was still blue, I was feeling some better, so I decided we’d have pancakes and baked sausage for brunch.

Pumpkin is a fabulous flavor and makes a really great addition to pancakes. This version makes a very satisfying, fall treat that will quickly become a favorite. Toss in some chocolate and you’ve got the perfect breakfast time delight.

What You’ll Need:
2 cups of unbleached all purpose flour
1/4 cup of organic cane sugar
1 teaspoon of sea salt
1 tablespoon of baking powder
2 teaspoons of cinnamon
1 teaspoon of ground nutmeg
1 cup of mashed pumpkin (Note: I use some that I roasted myself and had in the freezer, but you could use canned pumpkin if you liked.)
2 tablespoons of maple syrup
2 tablespoons of safflower oil
2 eggs
1 1/2 cups of buttermilk
Chocolate chunks or chocolate chips (Note: I used some chopped milk chocolate that I had in the cupboard, but any type of chocolate will do. Dark chocolate would be particularly fabulous.)

In a large bowl stir together flour, sugar, sea salt, baking powder, cinnamon and nutmeg until incorporated. Add remaining ingredients, except the chocolate and stir until batter forms:

Pumpkin Chocolate Chunk Pancakes: Batter

Heat a skillet or griddle over medium heat. Spray pan with non-stick spray or brush with oil. Pour batter in circles on the heated/prepared pan or griddle:

Pumpkin Chocolate Chunk Pancakes: Ready for Chocolate

After a minute or two add some chocolate chunks or chips and cook for another minute or so:

Pumpkin Chocolate Chunk Pancakes: Chocolate Added

Don’t let them go too long, you don’t want to burn them.

Flip the pancake over once set and cook for an additional minute or two until done through:

Pumpkin Chocolate Chunk Pancakes: Flipped

Serve immediately.

Pumpkin Chocolate Chunk Pancakes

How fabulous do those look?

Pumpkin Chocolate Chunk Pancakes

Notes: You could leave out the chocolate if you preferred. You could also add in a chopped nut. Pecans or walnuts would be fabulous or maybe even a few raisins.

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