Pumpkin Chocolate Chip Pancake Recipe:
4 cups pancake mix (I like Krusteaz)
3 cups water
1 15 oz can 100% pure pumpkin (NOT pumpkin pie mix)
1 T. cinnamon
1/2 t. nutmeg
Mix together the pancake mix and water. Add the pumpkin and mix well. Add the cinnamon and nutmeg. If the batter is too thick, add a little more water. It should be the consistency of cake batter. Heat your griddle to 350 degrees. Use a 2 T cookie scooper to drop dough onto the griddle. Sprinkle chocolate chips onto the pancakes and press down into dough. Once the pancake is full of bubbles, flip over and continue to cook until the dough bounces back when pressed with your finger in the center. Serve with HOT all natural Maple Syrup from Vermont 😉 Ha, I used cold Mrs. Buttersworth!
I didn’t count how many pancakes this made, but I have a family of 7 and we still have a plate full of leftovers because these are filling. Freeze your leftovers for your kids to use on School Mornings. Just pop them in the toaster or microwave for a little bit.
Enjoy your Fall Y’all!!