Are you guys ready for this one? It’s a recipe that might just change your life. These Pumpkin Pie Chocolate Chip Pancakes are decadent, as they are laced with semi-sweet chocolate chips and then drizzled with the maple syrup of your choice. It’s basically like eating dessert for breakfast, but since it’s called a pancake, it’s 100 percent acceptable!
I like to make my own pumpkin pie spice blend with a combination of Spice Islands spices. Saigon Cinnamon, ground ginger, ground nutmeg and ground cloves give these pancakes tons of flavor that just makes you want to pile these on your plate and go to town!
These are always a hit for us the day after the holidays. It’s so nice to be able to sit down to a leisurely breakfast with your family after the big event and just catch up and relax. These pancakes are the perfect things to serve for just that. Pour yourself a glass of milk or a steaming cup of coffee, and throw a big platter of these pancakes on the table for you and your guests to enjoy. I can promise that everyone will leave the table with a smile on their face!
Pumpkin Pie Chocolate Chip Pancakes
Ingredients
- 1 ¼ cup all purpose flour
- 1 teaspoon Spice Islands Ground Saigon Cinnamon
- ½ teaspoon Spice Islands Ground Ginger
- 1/8 teaspoon Spice Islands Ground Nutmeg
- 1/8 teaspoon Spice Islands Ground Cloves
- 3 tablespoons white sugar
- 2 teaspoons baking powder
- ¼ teaspoon Spice Islands Fine Sea Salt
- 1 cup 2% milk
- ½ cup pumpkin purée
- 2 tablespoons vegetable oil
- 1 egg
- ½ cup chocolate chips
- Butter or baking spray for the skillet
Instructions
- In a large bowl combine the flour, cinnamon, ginger, nutmeg, cloves, sugar, baking powder and salt. Stir together to combine and set aside.
- In another large bowl, whisk together the milk, pumpkin, vegetable oil and egg.
- Add the dry ingredients into the wet ingredients and stir until everything is just combined, being careful not to overmix.
- Fold the chocolate chips into the mixture.
- Heat a griddle or large pan to medium-low heat. Coat the pan with cooking spray.
- Drop ¼ cup of batter onto heated skillet. Cook on the first side until the edges begin to bubble, about 2 minutes. Carefully flip pancake over and cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes, making sure to lightly spray the pan between each pancake to ensure they do not stick.
- Serve the pancakes immediately with maple syrup and butter, if desired.
Husband and wife team LINDSAY LANDIS and TAYLOR HACKBARTH are entrepreneurs by day, running a web and graphic design business out of their home in Nashville, Tennessee. By night they cook, bake, and eat all manner of delicious things. Their food blog, Love & Olive Oil (http://www.loveandoliveoil.com), chronicles their culinary adventures in and around the kitchen. Lindsay is the author of The Cookie Dough Lover's Cookbook (June 2012, Quirk Books), and their next book, a joint endeavor entitled Breakfast For Dinner, is set to be published in February of 2013.
Gaby Dalkin is private chef, recipe developer, food stylist and photographer specializing in simple and sassy recipes for the home cook! Her website, What's Gaby Cooking started in 2009, and includes her latest original recipes as well as her adventures in the food world. 
Tried this tonight – they are AWSOME!!!!!!
These look and sound wonderful! Can’t wait to make them a tradition in my household!