As the holidays approach, I enjoy spending time at home so much more. Sunday mornings in our house are all about big family breakfasts, cuddles on the couch, and just spending time enjoying each other’s company. Lately, I’ve become a bit more adventurous in the kitchen, and have been enjoying whipping up different recipes here and there.
With that said, I just discovered this mouthwatering pumpkin pancake recipe on one of my favorite cooking blogs, Cooking Classy. These pancakes have quickly become a hit in the Altes house, and how could they not? They’re fluffy, soft, and loaded with chocolate chips! And the oats? They add just the right amount of texture (and fine, they make ‘em seem a bit healthier, too!).
Read on for the recipe!
Pumpkin Oat Chocolate Chip Pancakes
Total Time: 25 minutes
Yield: About 12-14 pancakes
Ingredients:
1 1/2 cups all-purpose flour
1 cup quick oats
1/3 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 1/2 cups buttermilk
3/4 cup pumpkin puree (canned or fresh)
2 large eggs
3 Tbsp canola oil
1 tsp vanilla extract
3/4 – 1 cup chocolate chips (if using minis do 3/4 c)
Butter, for griddle
Directions:
Preheat an electric griddle to 350 degrees. In a mixing bowl whisk together flour, oats, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds. Make a well in center of mixture, then set aside.
In a separate mixing bowl whisk together buttermilk, pumpkin puree, eggs, canola oil and vanilla extract until well blended. Pour pumpkin mixture into flour mixture and whisk just until combined then fold in chocolate chips.
Pour about 1/3 cup batter at a time onto buttered griddle and spread into an even round. Cook until bottom is golden brown then flip and cook opposite side until golden brown. Serve warm with maple syrup.
Enjoy!
Photos by Andrea Lowry
Your son is SO adorable!