I have always believed that homemade pancakes are better than pancakes from a mix. My grandma used to make whole wheat pancakes for us when we visited her as kids. So I have fond memories of homemade pancakes with homemade syrup. The pancake recipe that I am sharing today is one that I got from my college roommate Lora. I have made her pancake recipe many times, but recently thought it would be fun to put a chocolate pumpkin twist on it.Here are the ingredients you will need to make these pancakes. I have ginger pictured above. But after making these pancakes a few times I decided I liked pumpkin pancakes better with clove instead of ginger. I love to mix pancake batter in a bowl with a spout. If you do not have a good one they are sure nice. I got this blue one from Kearna for Christmas one year. I thought it was such a thoughtful gift. Check out batter bowls here. I never have buttermilk on hand. I just don’t seem to use it enough. Besides I have been using this buttermilk substitute idea for years and it works great. It is really simple 1 cup of milk to 1 Tablespoon of vinegar. This picture makes me giggle a little because you can see my child’s spelling words are propped up while I am cooking. A mother is always a multi-tasker. These pancakes are ready to flip once they have formed bubbles. But you flip before too many bubble start to pop. Here is a look at how the pumpkin pancakes look when you first flip them over. We like to drizzle pumpkin pancakes with a little syrup, butter and powder sugar. They don’t need too much syrup because the chocolate chips and cinnamon give them a sweet taste.
Here are some more fab recipes to make with your remaining pumpkin puree.