Pumpkin + White Chocolate Chip Pancakes
I realize this recipe is coming late in the game. Pumpkin lattes are on their way out and peppermint mochas are in. Halloween has almost been forgotten along with the jack-o-lanterns that have shriveled in the afternoon sun. Still, when a recipe has a special place in your heart it's hard to keep it to yourself. These are really just normal pancakes to the untrained eye, but I know that these were made and eaten by a very special (and very short) dragon.
Making pancakes with Riley on Halloween was one of the sweetest things I've ever experienced. I bought a very small whisk for him a couple weeks ago and he is obsessed. Mixing up the dry ingredients (or at least a very small bowl of them) for pancakes was the perfect way to channel Riley's whisk-excitement. He stood on a little step stool (in his dragon costume, of course) and kept saying, "Riley help!" The sweet excitement in his voice was enough to melt my heart.
I don't know if it was because he helped or because the pancakes were just that good, but my little picky eater (yes, he's become picky...or stubborn...or something) ate these without a fuss. I think we have our first Halloween-morning tradition. Yes. That's a thing.
Pumpkin & White Chocolate Pancakes
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- pinch of ground cloves
- 1/3 cup white chocolate chips
- 1 cup milk
- 6 tablespoons canned pumpkin puree
- 2 tablespoons melted butter, cooled
- 1 egg
- In a large bowl, whisk the dry ingredients (except the white chocolate chips) together.
- Toss the white chocolate ships in with the dry ingredients using a spoon or spatula.
- In another smaller bowl, stir the milk, pumpkin, butter and egg together.
- Gently stir the wet ingredients into the dry ingredients until just combined. The batter should be wet but lumpy.
- Heat a skillet over medium heat. Add some butter and allow it to melt.
- Pour in 1/4 cup batter per pancake.
- Cook on the first side until the side facing up begins to dry out around the edges and little bubbles appear on the surface.
- Flip the pancake and allow it to cook for an additional 2-4 minutes until the second side is golden.