Since Eric’s not a pancake fan, I present him with an ultimatum when my pancake craving comes.
It goes something like this…
“What would you like for breakfast? An egg…or perfectly spiced pumpkin pancakes studded with ooey gooey dark chocolate chips?”
What would you choose? One lousy egg without even the option of how it’s prepared – or a pile of pancakes, paired with the saddest set of puppy dog eyes you’ve ever seen? Eric’s no fool…and while he was pickin’ up what I was puttin’ down, he also picked that plate of pancakes pictured above.
I know you’re probably being bombarded with Thanksgiving Day themed recipes everywhere you turn this week. Most of these recipes revolve around lunch/dinner or dessert…and while you might be psyched to have another nontraditional stuffing alternative, tips on what to do with leftover turkey or the secret of how to make the perfect pumpkin pie…I’m all set. Those things are covered.
I’m more worried about breakfast. Lest we forget, it’s the most important meal of the day.
Pregame for your Turkey Day feast with a plateful of these big, fat and fluffy pancakes. Just make sure you save room for the rest of what you’ll be expected to eat that day. Otherwise, if your family is anything like mine…you’ll offend everyone.
Besides being delicious, they boast some major benefits like whole grains (in the form of oatmeal and flour) and antioxidants at their absolute best: dark chocolate chips. Lots of dark chocolate chips equals lots of antioxidants, so the more the merrier.
I’m not telling you that eating these pancakes will make you more beautiful, but isn’t that one of many things that antioxidants are supposed to do? At the very least, these will make you more full…and that’s a beautiful thing.
When I make these, I double the recipe for a few reasons:
1. I’m already aware of their awesomeness – and the fact that they freeze wonderfully. So, this means I can stash ’em away and pull out by the pancake!
2. I knew that by doubling the recipe, I’d be able to polish off the whole can of pumpkin puree and empty the entire bag of chocolate chips in one fell swoop. Sadly, things like this excite me.
3. I was hungry.
If you’ve got enough of the other ingredients, I’d recommend you follow suit and double up on this one, folks. Then, we can all hoard our Pumpkin Pancakes…together.
Pumpkin Pancakes with Dark Chocolate Chips
adapted from Applesauce Oatmeal Pancakes
Yield: 16 pancakes
Prep Time: 15 minutes
Cook Time: 5 minutes
1 cup uncooked quick oats (don’t use instant)
1 3/4 cup white whole wheat flour
1/4 cup dark brown sugar, lightly packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 ground cloves
2 cups buttermilk
2 tablespoons vegetable oil
1 tablespoon vanilla extract
1/2 cup pumpkin puree (not pumpkin pie filling – blech!)
6 ounces dark chocolate chips (half a bag)
Combine the oats, flour, brown sugar, baking powder, baking soda, spices and salt in a bowl; set aside.
Whisk together the egg, buttermilk, vegetable oil, and vanilla. Stir in the pumpkin. Pour the wet ingredients into the dry and stir just until moistened. Finally, fold in the dark chocolate chips.
Let the batter stand for 5 minutes. Seriously, just walk away.
Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/4-cupfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
Serve with maple syrup.
Note: these pancakes keep well when frozen – just wrap them up real tight in plastic wrap with wax paper in between each and freeze in a storage bag. Then, just thaw and toast up in the microwave when you’re ready to enjoy!
Why, yes, my nails do match the dark chocolate chips…thanks for noticing 🙂