Pumpkin Chocolate Chip Pancakes are my kid’s favorite. This recipe is so simple and so delicious. This is a great fall or holiday breakfast idea. I love to use the Halloween Pancake Molds from Williams Sonoma which include a pumpkin, bat and cat shape. So cute and fun!
Pumpkin Chocolate Chip Pancakes
1 cup all-purpose or whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
11/4 cups skim milk
1 large egg
2 tablespoons butter
1/4 cup semisweet chocolate chips (optional)
1. Whisk together first 6 ingredients in a large bowl. Combine milk, egg and butter in a separate bowl; add to flour mixture, and whisk just until blended. Transfer to a large measuring cup, and let stand 10 minutes. Stir in chocolate chips, if desired.
2. Pour 3 to 4 tablespoons of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown. (If you're using the Halloween molds, follow the package directions for cooking with the molds.)