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.


6 comments:

  1. This comment has been removed by the author.

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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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  4. As we point our telescopes to the stars to learn more about growing our own food for the benefit of the future, we too must take care of business here and now in order to provide for our own futures.

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