You should make them, too.
I was originally just going for pumpkin pancakes. Major props to three-year-old Charlotte for suggesting we add chocolate chips. Granted, she suggests adding chocolate chips to just about everything - granola, cupcakes, soup, pizza, tacos, but this time she was right on.
Chocolate Chip Pumpkin Pancakes with Vanilla Maple Syrup
1 1/4 cup flour
2 TB. brown sugar
2 tsp. baking powder
1 tsp. pumpkin pie spice
good pinch of salt
1 cup milk
1/2 cup pumpkin puree
1 egg
2 TB melted butter, plus extra for the skillet
A good handful of chocolate chips
Vanilla Maple Syrup
About 1/2 cup maple syrup
1 tsp. vanilla extract
In a medium mixing bowl, combine the flour, brown sugar, baking powder, spice, and salt.
Mix together the milk, pumpkin puree, egg and melted butter in another bowl or liquid measuring cup.
Add the wet ingredients to the dry ingredients and whisk together just until combined. Use a rubber spatula to fold in chocolate chips. Do not over mix. A lumpy pancake batter is a yummy pancake batter.
Preheat the oven to 200° F. Have an oven safe plate or serving dish ready.
Heat skillet or griddle over medium heat. Melt some small pads of butter right on the skillet.
Once the skillet it hot and the butter is melted, add a 1/3 cup scoop of batter to the pan.
Cook until bubbles begin to form on the top surface. Carefully flip with a spatula, and cook the second side until golden brown, a couple minutes more.
Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm.
To make the vanilla maple syrup, just add vanilla to warm syrup.
So simple. So yummy.
