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.