Somebody take the pumpkin from me. If you are a pumpkin hater, then I apologize, sort of :). I’ve been posting far too many pumpkin recipes for a September. They just so happen to be my most popular recipes lately though (that and all the soups I have posted), so give the people what they love I guess. Plus I seriously love pumpkin everything. These pancakes are definitely no exception!
Remember these Pumpkin Oat Chocolate Chip Cookies I posted about a month ago? Well those delicious cookies have quickly become one of my most popular recipes and they are my new favorite fall cookie. I love that they taste just like a traditional pumpkin chocolate chip cookie but they have a little more texture thanks to the oats. Since I’ve already made those cookies three times since sharing them I decided to switch things up a little and make them in pancake form. Breakfast just got a whole lot more exciting! Cookie turned pancake, I’m in for sure! You’ll love these soft and fluffy pancakes. I mean how could you not? They are pumpkin flavored, cookie inspired and they’re loaded with chocolate chips. Plus it’s nice for a change to a have a little texture in those morning pancakes, thanks to the oats.
Pumpkin Oat Chocolate Chip Pancakes
Tender fluffy pumpkin flavored pancakes dotted with oats and decadent chocolate chips. Makes about 14 pancakes.
- 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
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 unti 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.
Recipe Source: Cooking Classy, inspired by my cookies here