Seriously, these things are so moist and fluffy! The buttermilk is the key ingredient in these heavenly flapjacks. The only substitution would be whole milk but I recommend buying buttermilk. With the extra, you can always make regular pancakes, biscuits and chocolate cake. I've even heard of freezing buttermilk in ice trays for easy proportioning.
Ingredients:
- 1 cup buttermilk
- 1/2 cup pumpkin puree (not pumpkin pie filling!)
- 1 egg
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 1/4 cups AP flour
- 1/4 c sugar
- 1 tsp + 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon*
- 1/4 tsp ground nutmeg*
- 1/8 ground ginger*
- 1/8 tsp ground cloves*
- 1/2 c semi-sweet chocolate chips
Directions:
- In a large bowl, combine buttermilk, pumpkin, egg, butter and vanilla. Whisk to combine.
- In a separate bowl, combine four, sugar, baking powder, baking soda, salt and spices. Whisk to combine.
- Pour the dry ingredients into the wet and mix until just combined, DO NOT overmix! It makes the pancakes tough. Then let the batter rest for 5 minutes.
- Gently stir in chocolate chips.
- Melt butter or shortening on a non stick griddle or pan. Pour batter onto hot griddle. I like to use a ladle for ease. The pancakes are ready for flipping when they start to bubble on edges. Flip those suckers (my favorite part) and cook until golden brown.. I'd say a couple minutes per side.
- Top with butter and maple syrup. Mine are adorned with cinnamon butter. Keep reading for the recipe.
Cinnamon Butter: Combine a stick a room temp butter, 1/2 tsp ground cinnamon and 2 tbsp honey. Stir until combined. Store tightly covered in the refrigerator until ready to serve.