- 1 cup all-purpose flour1 cup, plus 2 tbs cake flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon (I used Vietnamese cinnamon, which is slightly spicier)
- 1 tsp pumpkin pie spice (or, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground all spice, 1/4 tsp ground clove)
- 1 cup canned pumpkin
- 1/4 cup packed, dark brown sugar
- 1 egg
- 3 tbs vegetable oil
- 1 1/2 cups milk
- 1/4 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
1. Pre-heat oven to 200°.
1. In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice and chocolate chips together. Coating the chocolate chips in the dry ingredients prevents them from sinking to the bottom of your pancakes.
2. In a separate large bowl or stand mixer with the whisk attachment, blend together the pumpkin, brown sugar, egg, vegetable oil, milk, and vanilla extract until fully incorporated.
3. Pour the blended ingredients into the flour and spice mixture and carefully fold, just until the batter comes together. Do not beat or over mix.
4. Heat a 12-inch skillet over medium-high heat. Add one tablespoon of butter and just before it turns brown, ladle in a 1/4 cup of batter. Add one or two additional ladles of batter and cook for 2-3 minutes, until the edges of the pancakes begin to get slightly dry. Flip the pancakes and cook for an additional 3-4 minutes.
5. Place cooked pancakes on to a baking sheet and place in pre-heated oven while you cook the remaining batter.
6. Serve with maple syrup and butter.