Fluffy homemade pumpkin pancakes with pecan pieces and mini chocolate chips baked inside.
Ingredients
2cupsall-purpose flour
2teaspoonsbaking powder
1 ½teaspoonsbaking soda
½teaspoonsalt
3teaspoonscinnamon
⅓cupbrown sugarlight or dark brown sugar
2tablespoonsvegetable oil
2 ¼cupsbuttermilk
¾cupmilk(I used whole milk)
1largeegg
1cupcanned pumpkin puree
2teaspoonsvanilla extract
1cuppecanschopped
½cupmini semi-sweet chocolate chips(or use regular chocolate chips)
Instructions
In a large bowl combine the dry ingredients; all-purpose flour, baking powder, baking soda, salt, cinnamon, and brown sugar..
Add the wet ingredients (vegetable oil, buttermilk, milk) to the same mixing bowl; whisk until smooth.
Add the egg, canned pumpkin and vanilla to the bowl. Stir to combine.
Fold in the chocolate chips and pecans.
Cook on a pre-heated griddle, temperature set at 325 degrees, or use a nonstick skillet and cook on the stovetop on medium heat. Use nonstick cooking spray before adding pancake batter.
Using a ¼ cup measuring cup, spoon batter onto hot griddle or the skillet. Cook until you see bubbles pop in the middle of the pancakes, around 2 minutes. Flip over, and then continue to cook around 1-2 more minutes. Repeat with the rest of the pancake mix.
Serve with warm maple syrup.
Notes
If you prefer thinner pancakes, add more regular milk to the batter.Start with a Tablespoon at a time until desired consistency.
Avoid cooking over high temperature for pancakes, this will result in burning the outside and the inside will not be cooked through.
Store in the refrigerator in a Ziplock bag for up to 3 days.
These pancakes freeze beautifully. Defrost in the refrigerator and reheat in the microwave or toaster.