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. :)
Ingredients
1 1/2 -2 cups milk, depending on desired consistency
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
several handfuls of chocolate chips
Instructions
- 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.
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8 responses so far ↓
1 LeAnn // Dec 14, 2009 at 2:32 pm
Maaan do those sound good. We’ll make these soon, Ben will go crazy!
2 Shirley Madsen // Dec 14, 2009 at 6:22 pm
Thanks for sharing one of your pancakes with me today.
3 LeAnn // Dec 16, 2009 at 12:18 pm
Oh are these good!! We just had them for lunch. As predicted, Ben went crazy; he ate 4 or 5. Maggie & I ate our share too. We had yogurt mixed with maple syrup on the side – yum yum yum.
4 Jes // Sep 19, 2010 at 10:54 am
These look in.cred.i.ble. Will have to make them sometime soon. Maybe when it is closer to Halloween. Pumpkin is not my favorite flavor, but I now have a deep longing for these. Thanks for that!
There are two pumpkins sitting on our counter right now. The only thing I’ve ever done with pumpkins is cut triangles in them and make them have silly faces. You might want to add “how to cook pumpkin” starting at the beginning for non-savvy peeps like me. Unless there’s a separate recipe for Jack-o-Lantern pancakes where you can just throw your work of art together with some bisquick…
5 Jenné @ Sweet Potato Soul // Jan 11, 2011 at 8:16 pm
These look divine! I especially love the addition of chocolate chips.
6 Sarah // Feb 19, 2011 at 5:15 am
Making these with a three year old who is loving putting in all the ingredients and now talking about how nice and cute squash are. Great recipe! Can’t wait to eat them when they’re done. We added lots of extra spices because we like our spice a lot and doubled the recipe for leftovers for breakfast tomorrow. : )
7 Sarah // Feb 19, 2011 at 5:30 am
They turned out awesome! Chocolate chips were a hit. We used 12 grain flour and dark brown sugar because that was what was here, but they ended up with a nice dark colour and pumpkin pie feeling. Thanks!
8 Liz // Oct 31, 2011 at 3:06 pm
I am so excited to make these come Saturday. Thanks so much for sharing!
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