Autumn always brings a harvest of delicious produce, and admittedly it’s my favourite time of the year. I love experimenting with pumpkin, and watching the kids try pumpkin recipes I’m testing and love it. One of my favourite go to Fall cookie recipes is my Pumpkin Orange Chocolate Chip Cookies. They are delightful. The combination of chocolate, and pumpkin is sinfully delicious. I decided to take this combination, and make pancakes for the minions one day for lunch. They kept asking for more.
Using my Basic Pancake Recipe, I added in some pumpkin, and chocolate chips. I doubled this recipe, and made two sizes, regular pancakes and dollar size. Once cooled down you can separate them with parchment or wax paper, carefully place them into a freezer bag, and store them in the freezer. Breakfast and/or brunch is ready whenever you need them.
My boy was curious when he heard they were pumpkin pancakes. He then went on to eat 6 of them. Sigh growing I suspect. We hope you enjoy them as much as we do.
- 1 egg
- 1½ cups milk
- 2-3 tbsp butter, melted in microwave
- 1½ cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp white sugar
- ½ tsp salt
- 1 tsp wheat germ
- 1 tsp cinnamon
- ½ cup chocolate chips
- 1 cup pureed pumpkin
- cooking spray
- Grab 2 large bowls.
- Heat your pan or flat top griddle. Spray with cooking oil.
- In first bowl whisk together your egg, add in your milk, melted butter and pumpkin puree. Mix well.
- In second bowl whisk your flour, baking powder, sugar, wheat germ, cinnamon, salt, and chocolate chips together. Pour dry ingredients on wet mixture and stir until smooth and no lumps remain.
- Using ¼ cup measure scoop up some batter and pour onto hot griddle. Cook for about 1 minute or until underside is nicely browned and bubbles break on top. Flip pancake and cook for an additional minute until golden brown.
- Serve with maple syrup.