While songs of Christmas fill the stores and are all over commercials this time of year, I will not allow myself to get into the "Christmas spirit" quite yet. My daughter's birthday happens to fall on Thanksgiving this year, so I am currently in autumn-Thanksgiving-birthday spirit. The day after her birthday, my family will be enjoying our annual "Deck the Halls Day", in which we... well, deck our halls for Christmas. Until then, no Christmas music is allowed in our house. So, what do you think? How soon is too soon to start celebrating Christmas?
On to the recipe. During this time of year, I cannot get enough of both sweet and savory pumpkin recipes! These pumpkin pancakes make for a delicious fall breakfast and are a perfect use for leftover pumpkin puree!
Adapted from Martha Stewart
- 3/4 c all-purpose flour
- 1/2 c whole wheat flour
- 3 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp orange zest
- 1/4 tsp salt
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1 1/4 c milk
- 1/2 c pumpkin puree (can use up to 1 c but pancakes will be more dense)
- 1 large egg
- 2 tbsp butter, melted
- 1 tsp pure vanilla extract
- 1 c chocolate chips
- 1/2 c toasted chopped walnuts, for topping
- Optional: Brown sugar, for topping
In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon, orange zest, salt, nutmeg and ginger. Set aside.
In a separate large bowl, whisk together the milk, pumpkin, egg, butter and vanilla.
Pour the flour mixture into the wet mixture and stir until just combined. Stir the chocolate chips into the batter. Allow the batter to sit for 15 minutes.
Heat a large skillet over medium heat and coat it with cooking spray. Pour 1/4 c of the batter onto the skillet and cook for about 2 to 3 minutes on each side.
Sprinkle with toasted walnuts and optional brown sugar and serve with butter and syrup.