{DAY 3} Pumpkin Chocolate Chip Pancakes

Breakfast on the weekends are always a big deal at my house, and what better comfort food for a weekend breakfast than PANCAKES?! I've never made my own pancake mix before, let alone pumpkin pancakes, but I must say that it is very easy to do! Normally we just buy the boxed pancake mix from the store and throw in blueberries, chocolate chips, strawberries, etc. Today I had a sweet tooth and I figured chocolate would be a perfect partner to the warm, cozy fall flavors in this recipe.  

These pancakes are so moist and delicious, and they look it too. I think my only critique would be adding a little bit more cinnamon but overall they are delicious. 

Here's what you need:

• 2 cups of all purpose flour
• 2 tsp of baking powder
• 1 tsp of baking soda
• 1/2 tsp of salt
• 2 heaping tsp of ground cinnamon (would probably add a little more, but that's just me)
• 1 tsp of pumpkin pie spice
• 1 cup of chocolate chips 
• 1 and 1/4 cups of pumpkin puree
• 1/3 cup of light or dark brown sugar
• 1 large egg
• 2 Tbs of vegetable or canola oil
• 1 and 1/2 cups of whole milk

Directions:

1. In a large bowl, mix the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and chocolate chips together until combined. Set aside
2. In a separate bowl, use a hand mixer to blend the pumpkin puree, brown sugar, egg, oil, and milk on high for 45 second (be careful because it can be messy). 
3. Pour the wet ingredients in with the dry ingredients and whisk until just combined. DO NOT OVER MIX. Batter will be thick, but this is what you want. A few lumps will probably remain, and that's okay. Taste the batter and add more spices, if needed.  
4. Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter onto the griddle. Cook until the edges are bubbly and look dry (usually takes about 1 minute). Flip and cook on the other side until cooked through, about 2 minutes. Repeat this step until all the batter is used. 
5. Keep pancakes warm in a preheated oven at 200*. Serve immediately with your favorite pancake topping. I added some chopped pecans, butter, and syrup! Pancakes freeze well for up to 2 months. 

ENJOY!!! 

OFFICIAL PUMPKIN TASTE TESTER SAYS........



YUMMY!!!