Ingredients
2cupsall-purpose flour,spooned and leveled
2tspbaking powder
1tspbaking soda
½tspsalt
2tspground cinnamon
1tsppumpkin pie spice
1cupsemi-sweet chocolate chips
1¼cupspumpkin puree,canned or fresh
⅓cuplight sugar,or dark brown, packed
1large egg
3tbspcanola oil,or vegetable oil
1½cupswhole milk
Preparation
In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and chocolate chips together until combined. Set aside.
Add the pumpkin, brown sugar, egg, oil, and whole milk to a blender and blend on high for 45 seconds until combined. Alternatively, whisk by hand or use a hand mixer.
Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is extremely thick. Do not thin it out.
Whisk until just combined. Taste the batter, and add more spices, if desired.
Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about ¼ cup of batter on the griddle.
Cook until the edges look dry and bubbles begin to form on the sides for about 1 minute. Flip and cook on the other side until cooked through for about 2 more minutes.
Coat the griddle/skillet again with butter for each pancake or batch of pancakes. Keep pancakes warm in a preheated 200 degrees F oven until all pancakes are cooked.
Serve immediately with favorite pancake toppings, and enjoy!
