Thursday, September 24, 2015

3-Ingredient Pumpkin Spice Chocolate Chip Pancakes


It was a dark and stormy night (well, technically, early morning) when I had to wake the kids up for school today.  It was the kind of morning when nothing could really persuade you that getting out of bed was a better option than staying in it. In a heroic attempt to get the kids out the door in time to catch the bus, I reached deep into the pantry and rustled up the three ingredients needed to waft aromas of autumn to the stratospheres of the second floor: Krusteaz Buttermilk Pancake Mix, canned pumpkin pie filling and chocolate chips.  These three pantry staples, combined, create the sapidity of fall.  Even my non-breakfast eater managed to down a short stack!


Chocolate Chip Pumpkin Spice Pancakes

3 cups Krusteaz Buttermilk Pancake Mix
2 cups water
1 cup Libby's Canned Pumpkin Pie filling (not pureed pumpkin)
1 cup chocolate chips

Mix first three ingredients until just combined.  Stir in chocolate chips.  Heat a greased, nonstick skillet on medium.  Pour 1/4 cup of batter portions onto the heated skillet.  When the pancakes begin to bubble, flip and cook the other side.


3 comments:

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  2. Looks and sounds delicious! I have almost all the ingredients on hand.

    Marlene
    Yoga Training Thailand

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  3. The pancake is good after you have done the breakfast. I often eat bread or rice since they are healthy for development of children

    Helen@certificate tefl

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