Heaven on a plate.
I’ve shown you our recipe for Whole Wheat Chocolate Chip Pancakes before. We make them every single Saturday morning without fail. They’re simple, they’re quick, and they’re yummy. During the fall, we like to change things up a bit, so we add in a little pumpkin and spice. Simply delicious!
This recipe will make 4 really large pancakes or 8 smaller pancakes.
1 1/4 cups whole wheat flour (you can use All Purpose Flour if you prefer)
2 tablespoons brown sugar
2 teaspoons baking powder
1 cup milk
1 cup canned pumpkin (we use Libby’s)
1 tablespoon pumpkin pie spice (or cinnamon)
1/2 cup semi-sweet chocolate chips
Lots of real maple syrup 🙂
Preheat pancake griddle to 350 degrees or stove top griddle over medium-high heat. Spray with Pam.
In a mixing bowl, combine flour, sugar and baking powder. In a separate bowl, combine milk and egg. Whisk milk mixture into flour mixture slowly until incorporated (do not over mix). Stir in pumpkin, pumpkin pie spice, and chocolate chips.
Spoon pancake batter on to griddle flipping only when bubbles appear on the tops of the pancakes (about 3 minutes per side). Serve with lots of real maple syrup.
That’s it! Breakfast done right this time of year! Even your pancakes should taste like fall :).