I've tried a lot of pumpkin pancake recipes for you. I love a good pumpkin pancake recipe, but there aren't a lot out there.
My criteria for a good recipe is: easy to make, kids like them, tastes delicious, and scrumptious with or without chocolate chips.
This Pumpkin Pancakes recipe meets and exceeds all of my criteria. I'm sure you'll love this recipe as well.
Recipe: Alohamora slightly adapted from All Recipes
Active Time: 30 minutes
Servings: 14 pancakes using 1/4 cup batter
2 c. flour
2 Tbsp brown sugar
1 Tbsp white sugar
2 tsp baking powder
1 tsp baking soda
1 tsp allspice, ground
1 tsp cinnamon, ground
1/2 tsp ginger, ground
1/2 tsp salt
1 1/2 c. milk
1 c. pumpkin puree
1 egg, large
2 Tbsp oil
2 Tbsp white vinegar
chocolate chips, optional
- In a medium bowl mix all of the dry ingredients together until mixed well.
- Make a well in the middle of the dry ingredients.
- Add the remaining ingredients, the wet ingredients, to the middle of the well, and stir to combine everything.
- If you want to add chocolate chips to your pancakes add it to the batter now and stir it in to combine. I find adding it to the batter works better than adding chocolate chips directly to the pancake on the griddle/pan.
- Heat a lightly oiled or buttered pan/skillet/griddle over medium heat.
- Using a 1/4 measuring cup pour pancakes onto the griddle. Using a spatula flip your pancake when it has reached your ideal brown or golden color and/or bubbles start to appear on the pancake.
- Serve pancakes hot with butter and sugar or syrup.
- Store leftovers in a plastic bag in the refrigerator. You can also freeze the leftovers and heat them up in the microwave or toaster for a crispier pancake.