Pumpkin Chocolate Chip Panakes

Pumpkin Pancakes

2 1/2 cups All-Purpose flour
6 T. Sugar
4 tsp. Baking powder
1 tsp. Cinnamon
1 tsp. Ground Ginger
1 tsp. Salt
1/4 tsp. Nutmeg
A pinch of Ground Cloves
2-1/2 cups Milk
12 T. Pumpkin Puree
4 T. Melted Butter
2 Eggs

Optional:  Handful of chocolate chips, chopped pecans, or chopped walnuts.

For a yummy fall breakfast, whisk flour; sugar; baking powder; cinnamon, ground ginger, salt;

nutmeg; and a pinch of ground cloves.

Add milk, pumpkin puree, melted butter, eggs and any optional ingredients; mix well.

Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake.
Cook pancakes about 2-3 minutes per side; serve with butter and rich maple syrup.

Enjoy! ~ Makes 10-20.

This is a recipe I tweaked a bit from “A Wise Woman Builds Her Home” blog.   It is delish!!  Remember you can half for a smaller crowd, although I love making extra and heating up on busy mornings.

 

Nourishing Traditions Pancake Recipe

Today I was not planning pancakes but the masses begged.  Since I had a wee one who had an upset stomach, I figured a plain pancake may just be the ticket.  We used the recipe from “Nourishing Traditions” by Sally Fallon and I doubled it for my crowd.  (Also, because what’s left I can refrigerate/freeze for other meals or snacks).  It called for either milk, buttermilk, or yogurt and I used 1/2 milk and 1/2 yogurt.  One of my oldest sons said, “those pancakes are amazing!  Always make them with yogurt.”  If you don’t have “Nourishing Traditions”, I’d highly suggest it.  If you decide to order through amazon, please order off the Amazon link on my site (michelletordoff.blogspot.com).  Thanks!

BTW, these were my morning chefs.  Isn’t the apron cute?  My aunt Fran designed a ton of them.  The one shown is the car apron she gave him.  She sells them if you are interested…just drop me a line and I’ll give you details.  Have a great day!