Love fall flavors? Then you have to try this Pumpkin Chocolate Chip Pancakes recipe. A simple and delicious breakfast or brunch.
2 cups white whole wheat flour
1 1/2 cups 2% milk (or any milk you prefer)
1 cup unsweetened pumpkin purée
1/2 cup pure maple syrup
2 large eggs, whisked
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon sea salt
1 cup mini chocolate chips
butter for cooking & serving
Whisk together dry ingredients in a bowl, excluding chocolate chips. In another bowl combine wet ingredients. Combine all ingredients, mix together well folding in chocolate chips last.
Heat a skillet with a pat of butter over medium high heat. Add a orange sized spoonfuls of pancake batter to the pan (2-3 at a time) Cook until you see bubbles forming on the tops (about 2 minutes) flip with a wide spatula & cook until golden brown on both sides. Continue this process until all the batter is used up, adding butter to the skillet as needed.