These White Chip Pumpkin Pancakes are seriously my new favorites (I am not just saying that). The subtle taste of pumpkin and spices is truly magical with white chocolate chips in a perfectly fluffy pancake topped with caramel sauce AND maple syrup. Oh yes…you have to add both sauces! The flavor combination is so delectable that my mouth just started watering thinking about it. HUH…would it be weird if I made a batch at 10 pm? I still need dessert and this is just what I need to satisfy my craving. DANG…such suffering to be endured!
Pancake Sunday is getting so out of hand at my house. My 3 year old daughter is SO set in her ways! She absolutely refuses to eat any pancakes, but blueberry. Okay, I can’t say I blame her too much there…blueberry pancakes are one of my faves as well. However, these pumpkin pancakes have a new place in my heart. I bet you can guess what happened in this Pancake Sunday scenario. Oh yes…I made two different kinds of pancakes! The kids ate their usual blueberry fare and I was more than happy to have a huge stack of pumpkin pancakes all to myself. LOL…I wish!!! My kids kept trying to steal all the chocolate chips off the table while I was taking pictures. Then, my lovely daughter began demanding that she was hungry again and wanted to eat the pumpkin pancakes too. What a surprise…everything is always better if I am eating it! I couldn’t even eat half my salmon for dinner tonight. Apparently, my daughter’s taste is too sophisticated for fish sticks. I can’t imagine where she got that from!
- 2 C. Flour
- 2 1/2 Tsp. Baking Powder
- 1/4 Tsp. Salt
- 1/2 Tsp. Pumpkin Spice
- 1 Tsp. Cinnamon
- 1/4 C. Brown Sugar
- 3/4 C. Pumpkin Puree
- 1/2 C. White Chocolate Chips
- 1 Egg; beaten
- 1 3/4 C. Milk
- Pecan Bits
- Maple Syrup
- Caramel Sundae Syrup
Add flour, baking powder, cinnamon, pumpkin spice and salt to a large mixing bowl; stir until combined
Add pumpkin puree, brown sugar, egg, milk and white chocolate chips; stir until thoroughly combined.
Heat a griddle or skillet to Medium/Low Heat and lightly spray with cooking spray.
Add around a half cup of pancake batter for each pancake and cook until top of pancake begins to lightly bubble.
Flip and cook for around 3 more minutes; checking to ensure the pancake doesn't burn.
The secret to a good pancake is to cook it a little longer on a lower heat setting so that the pancake doesn't burn on the inside and cooks through the inside!
Top with caramel syrup, maple syrup and pecan bits.