Pumpkin Chocolate Chip Pancakes

 Cooler weather has finally arrived and these pancakes are the perfect treat for days like these.  These pancakes are so fluffy and are my new favorite.  They have just the right amount of spice and the chocolate chips are the cherry on top.

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

* 1 tsp of pumpkin pie spice can be substituted but if you have these spices on hand, use them

Directions:

1. In a large bowl, combine buttermilk, pumpkin, egg, butter and vanilla.  Whisk to combine.
2. In a separate bowl, combine four, sugar, baking powder, baking soda, salt and spices.  Whisk to combine.
3. 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. 
4. Gently stir in chocolate chips.
5. 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.
6. Top with butter and maple syrup.  Mine are adorned with cinnamon butter.  Keep reading for the recipe.

Look at those golden brown crispy edges!

** makes 6 large pancakes.  You can easily double the recipe for a larger crowd or for leftovers.  To freeze pancakes, line a baking sheet with parchment or wax paper.  Place extra pancakes in a single layer and freeze for a few hours, remove from tray and drop in a freezer zip bag and store in freezer.  To reheat, simply bake until warmed through.  They are just as delicious as the day they were made.

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.