Tuesday, September 13, 2016

Pumpkin Chocolate Pancakes

Pumpkin Chocolate Chip has always been one of my favorite combinations of dessert ingredients. These pancakes were such a fun and easy surprise to make for our Sunday morning brunch; they taste like fall, and are filled with festive spice! You can use canned pumpkin, however fresh is recommended. 
1 1/2 cups milk 
1 cup pumpkin puree
1 large egg
2 tablespoons vegetable oil
2 cups all purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon 
1/2 teaspoon ginger
1 teaspoon salt
In a bowl mix together all the wet ingredients. Then mix in all the dry ingredients. Stir until just combined. Heat a lightly oiled pan over medium high heat. Pour 1/4 cup of batter into the pan in a circular motion to make rounded pancakes. Lightly brown pancakes on both sides and serve hot.

Bon App├ętit! 

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