One-Bowl Pumpkin Chocolate Chip Mini Pancakes
Hello one-bowl mini pumpkin chocolate chip pancakes! If you want to make me happy, give me all the pumpkin pancakes on a sunny fall weekend. You know what would be ultimate that I haven’t figured out how to do yet? A fall pancake picnic! It would be so dreamy, gorgeous fall colors, a cozy Pendelton blanket, hot pour over coffee out of a thermos, and stacks and stacks of fluffy pancakes. Wouldn’t it be the cutest ever?
Apparently not. I just asked Mike if he would be down and just looked at me in silence. Maybe I need to just go for it anyway? How could someone not be happy seeing these mini pancakes!
What have you guys been up to? We watched Blade Runner 2049 and even though I have not watched the original and the sequel is not doing the best at the box office, I really liked it! We went to a super late show (it let out at almost 2 in the morning) and it wasn’t busy at all but it felt like the perfect time to watch a visually stunning neo-noir science fiction movie. It’s so interesting to me how people envision the future. Kind of scary but very fascinating too.
Anyway, I hope you guys are having an excellent weekend! Pancakes for everyone!
PS – I had extra of these so I just kept them in the fridge and popped them in the microwave whenever I needed a quick pumpkin pick me up. Not as good as fresh from the pan, but pretty darn good! I love how the chocolate chips got all melty again.
- 1 cup flour
- 1 1/2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 ground cloves
- 1/8 ground ginger
- 1 cup buttermilk, shaken
- 1 egg
- 1/4 cup pumpkin puree
- 1/2 tablespoon of butter, melted and cooled slightly
- 1/2 cup dark chocolate chips
via A Cozy Kitchen
Pre-heat oven to 200˚F.
In a bowl, stir together the flour, brown sugar, baking powder, baking soda, salt, and spices. In a liquid measuring cup, whisk together the buttermilk, egg, pumpkin puree and butter.
Add the wet ingredients to the dry ingredients and mix until just combined, some lumps are okay. Fold in the chocolate chips.
Heat up a non-stick pan over medium low-heat and brush with butter. Drop the batter into the pan (I used a 1 tablespoon measure) and cook until small bubbles form on the surface and the edges are set. The pancakes should be golden brown. Flip and continue cooking for 1-2 minutes, or until golden brown. Enjoy!