There is something about traditions…

Every single Thanksgiving morning I make Pumpkin Chocolate Chip pancakes. It’s my way of inaugurating this fantastic holiday filled with indulgence. I feel justified because I really only eat two meals on Thanksgiving anyways, breakfast and dinner (well then seconds and thirds of dinner too, but who’s counting.) 🙂

This recipe should look familiar, as it is mainly my usual Sunday morning pancake recipe but with a few Thanksgiving enhancements like cloves, ginger, and pumpkin! Enjoy and Happy Thanksgiving everyone! Don’t forget to let your friends and loved ones know how thankful you are for them! 🙂

*Photo to Come Soon

Pumpkin Chocolate Chip Pancakes

Yields: Approximately 6 large pancakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients

• 1/4 Cup Buttermilk
• 1/4 Cup Organic Milk
• 1/4 Cup Canned Pumpkin
• 1 Cup Unbleached Flour
• 1 Brown Cage Free Egg
• 2 tsp Organic Sugar
• 1/2 tsp Salt
• 1/2 tsp Baking powder
• 1/4 tsp Baking soda
• 2 Tbsp Melted Unsalted butter
• 1/4 tsp Crushed Cinnamon
• 1/4 tsp Freshly Grated Nutmeg
• 1/4 tsp Crushed Ginger
• 1/4 tsp Crushed Clove
• 1/4 tsp Good Quality Vanilla Extract

Directions

1. Preheat oven to 200 degrees
2. Place a greased baking pan in oven (or use SilPats)
3. Oil a griddle or pan and turn burner on medium heat
4. Sift flour, sugar, salt, baking powder, baking soda, cinnamon, ginger, clove, and nutmeg together in a bowl
5. Mix buttermilk and milk in a liquid measuring cup
6. Melt butter in a small bowl
7. Mix yolk of an egg in bowl with melted butter and mix the egg white in the milk mixture
8. Pour butter and yolk mix into liquid measuring cup filled with milks and egg white, mix well
9. Add the pumpkin into the liquid mix, mix well
10. Pour liquids into dry ingredients bowl and mix thoroughly
11. Scoop 3 Tb. of batter into oiled pan or griddle and sprinkle chocolate chips. Let cook on each side until lightly browned. After each pancake is cooked place in oven to keep warm until ready to serve.