There is something so comforting about a pumpkin treat spiced with cinnamon, nutmeg, and ginger. Pumpkin pancakes are the perfect way to treat yourself on a cold fall or winter morning. The addition of chocolate chips makes them even more delicious. I love pancakes for either breakfast or dinner. I did serve these with flavored butters and syrup. However, I found they were good enough to eat without syrup. Why go out to breakfast? Pancakes are so easy to make for your whole family.

Pumpkin has a lot of nutritional value. Pumpkin is high in protein while being low in calories. It is high in fiber, helping you feel full longer. Pumpkin is rich in vitamin A, vitamin C, and iron.

Pumpkin and Chocolate Chip Pumpkin Pancake Recipe
Makes 12 medium sized pancakes

Ingredients:

1/2 cup canned pumpkin
1 cup flour
1 tsp. baking powder
1 egg
1/4 cup canola oil
3/4 cup milk
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
2 tbsp. sugar
1 tsp. vanilla
1/4 cup semi-sweet chocolate chips
Make ahead cinnamon or chocolate butter (recipe below)

Directions:

1. Lightly grease and heat on medium to high heat a nonstick griddle or skillet.
2. Combine all dry ingredients in a large mixing bowl.
3. Whisk in milk, eggs, vanilla, oil and pumpkin.
4. Stir in chocolate chips.
5. Measure 1/4 cup of batter and pour onto griddle.
6. Heat until the pancake batter starts to bubble.
7. Flip and continue cooking another minute.
8. Serve with cinnamon or chocolate butter and syrup.

Cinnamon Butter Recipe

Ingredients:

1/2 cup butter, softened
2 tsp. cinnamon
1 tbsp. white sugar
1 tbsp. brown sugar

Directions:

1. Mix all ingredients with a hand mixer until well combined.
2. Refrigerate until it hardens or overnight.

Chocolate Butter Recipe

Ingredients:

1/2 cup butter, softened
1/4 cup cocoa powder
2 tbsp. sugar
1 tsp. vanilla

Directions:

1. Mix all the ingredients with a hand mixer until completely mixed.
2. Refrigerate until it hardens or overnight.

Enjoy and sweeten the soul with chocolate!