I love, love, LOVE these pancakes from allrecipes.com! If you toss in some chocolate chips, then I love them even more. Drizzled with hot maple syrup and covered in sweetened whipped cream, this is my all time favorite winter breakfast. Make these using canned or home cooked pumpkin. Because this recipe makes a lot of pancakes, I recommend saving some in the freezer for a lazy-day weekend when you want all the goodness of a home cooked breakfast without all the work.
Source: All Recipes
These are my fall-time favorite breakfast. :)
- Mix together the milk, pumpkin, egg, oil and vinegar.
- In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt.
- Stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. (One tip is to spray your measuring cup with cooking spray so that that batter drops nicely into your pan.)
- If adding chocolate chips (and you should!!!) do so now. You may want to put a little extra batter over the chocolate chips to keep them from burning when you flip the pancake.
- When it starts to bubble, flip and cook until the center is no longer gooey. Serve with hot maple syrup and freshly whipped cream.