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Most Sunday mornings I wake up a little earlier than the rest of the family to make something special in the kitchen.  This weekly tradition began when my oldest daughter was born.  I was determined to be “that mom,” to make most baked goods from scratch and to prepare other homemade dishes with lots of love mixed into every recipe. My desire to make Sunday mornings special has everything to do with wanting my kids to look back on their childhood with fondness as they recall delicious memories and give them something to look forward to every week with expectant anticipation.

Today I am sharing a recipe for Pumpkin Chocolate Chip Pancakes.  Studded with mini chocolate chips, this autumn recipe is inspired by all the pumpkin pastries I see encased at our local coffee shop.

Although I do not recommend eating these pancakes on a regular basis as part as a healthy diet regimen, indulging in these pancakes once in a while, especially during this time of year, or when hosting guests will make those who get to eat it feel special knowing the hands who prepared the dish made them from a place of love.  Recipes like this one is what makes Sunday mornings special in our home and I hope they make your Sundays special, too.  Enjoy!

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Recipe: Pumpkin Chocolate Chip Pancakes

  • Prep Time: 5 min(s)
  • Cook Time: 18 min(s)
  • Total Time: 23 min(s)
  • Servings: 8

A delicious spiced pumpkin pancake recipe studded with mini chocolate chips.

Ingredients

    • 2/3 cup buttermilk
    • 2/3 cup pumpkin puree
    • 1 egg, room temperature
    • 2 tablespoons unsweetened apple sauce
    • 1 tablespoons sugar
    • 1 tablespoon canola oil
    • 1 teaspoon vanilla extract
    • 1 teaspoon pumpkin spice
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup self-rising all-purpose flour
    • 1/3 cup mini-chocolate chips

Instructions

    • Whisk the buttermilk, pumpkin, egg, apple sauce, sugar, canola oil, vanilla, pumpkin spice, baking soda and salt together until evenly combined.
    • Stir in the flour until the batter is smooth followed by the chocolate chips.  The batter will be slightly thick.
    • Heat a non-stick frying pan on medium low heat and lightly coat it with non-stick spray.
    • Pour 1/3 cup of the pancake batter onto the pan. Using a spoon, spread the batter to form a 5 inch circle.
    • Unlike regular pancakes which forms bubbles as a visual reminder to flip the pancakes, these pancakes will not bubble.  Instead, set the kitchen timer for one minute.  After one minute, swiftly flip the pancake. and cook for an additional 60-70 seconds until the pancake is cooked.  Depending on your stove burner, you may need to adjust cooking times slightly. One side of the pancake will be studded with chocolate chips while the other side will be fairly smooth as pictured above.
    • Repeat this process until all the batter is used.
    • Serve immediately.

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