Pumpkin Peanut Butter Chip Pancakes

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No lie… I ate these pancakes for dinner three times the other week. I can’t get enough!

As with these cookies, pumpkin puree makes these pancakes ultra fluffy. Peanut butter chips add the perfect amount of gooeyness. And the combination of pumpkin and peanut butter? To die for! Who knew squash and peanut butter tasted so good together! Probably everyone… But I just figured it out so it’s EXCITING.

Pumpkin Peanut Butter Chip Pancakes

Yield: about 10 pancakes

Calories: 165 calories per pancake (not including maple syrup or extra butter)

Total time: about 40 minutes


Ingredients:

– 1 1/4 cup all purpose flour

–  2 tbsp brown sugar

– 2 tsp baking powder

– 1/2 tsp ground cinnamon

– 1/2 tsp salt

– 1/4 tsp nutmeg

– 1 cup almond milk (or any type of milk)

– 6 tbsp pumpkin puree

– 2 tbsp butter, melted

– 1 large egg

– 1/2 cup putter butter chips (or 3 tbsp peanut butter, melted)*

– cooking spray

– butter and maple syrup for topping

*I preferred the peanut butter chip version because it was such a wonderful surprise biting into a piece of pancake with a gooey peanut butter chip inside but adding peanut butter to the batter will add a nice and subtle peanut butter flavor to the pancake as a whole. You can’t go wrong either way though so pick your poison.  πŸ™‚


Directions:

1. Mix together flour, brown sugar, baking powder, cinnamon, salt and nutmeg in a medium sized bowl.

2. Cream together milk, pumpkin puree, butter and the egg in a small bowl.

3. Fold wet ingredients from step 2 into the dry ingredients from step 1 then mix together until smooth. Stir in peanut butter chips until well combined.

4. Heat a large skillet over medium-low heat (closer to medium) then coat with cooking spray. Pour out 1/4 cup batter for each pancake onto the hot skillet. Cook pancakes 3-4 minutes on each side or until golden brown. Repeat until all the batter is gone. Re-coat the skillet with cooking spray between batches. I cooked about 3-4 pancakes per batch.

5. Top with butter and maple syrup then DEVOUR.

Obviously these pancakes are perfect for breakfast or brunch but as I mentioned before, they are also lovely for DINNER. Try it! I promise you won’t regret it! Happy Monday… Now go make pancakes!

– A

Yum

December 5, 2014

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