A Pumpkin Success

After taking quite a while to get over the failure that was my last batch of pumpkin pancakes, I decided to get up off the couch and try again.  Because the original batch had a great flavor but didn’t cook well, I decided to stick to the same recipe but change the way I cooked the pancakes.  Jim and I went out and actually purchased a griddle that would allow us to control the heat better than a skillet on the stove top.

The results…
Amazing Pumpkin Chocolate Chip Pancakes!!!  Let’s just say that a griddle makes all the difference and when it comes to pancakes, I will never go back!  Jim and I both decided that the pancakes tasted better with syrup than with the vanilla sauce, so we stuck to the maple original and saved ourselves some time.

Ingredients:
(As found on Allrecipes.com)

2 cups of all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground all spice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

Directions:

• In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

The only changes I made to the recipe was that I added chocolate chips and used extra light olive oil instead of vegetable oil.

We love the griddle we purchased.  Click here to get it!