My family loves pumpkin pancakes all year round, and not just in the Fall. These pancakes are one of our favorite pumpkin foods other than my Chocolate Chip Pumpkin Bread. Have you tried making that bread yet? If not, make sure to take a look at that blog after you read this one. It’s so good! This pancake recipe is so amazing and requested quite often by my children with no complaints by me.
My family is split down the middle in regards to whether or not there needs to be chocolate chips in the pancakes, so I always make half with chips and half without chips.
Here is what you need to make these yummy pancakes…
2 cups flour
3 tbsp. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground allspice
1/2 tsp. ginger
1/2 tsp. salt
1 1/2 cups milk
1 cup canned pumpkin
2 tbsp. vegetable oil
2 tbsp. apple cider vinegar
Mini chocolate chips
Combine all the dry ingredients in a medium sized mixing bowl.
In a separate large mixing bowl combine all the rest of the ingredients, except chocolate chips, with a whisk.
Add the dry ingredients to the wet ingredients and whisk until well mixed, the batter will be thick.
Heat a frying pan on medium heat and spray with cooking spray.
Ladle the batter into the heated pan and flip when the bottom turns slightly brown. These pancakes don’t really bubble like other pancakes will, so you kind of have to get used to when they are ready.
If you are using chocolate chips, just sprinkle them on right after you ladle the batter into the pan. The thickness of the batter requires they cook a little longer than regular pancakes.
Once they are finished you will have trouble trying to stop eating them. Yum!