These pancakes are made with pumpkin, chai latte, chocolate chips, and drizzled with caramel. A great way to welcome autumn with a bang. Who’s hungry?
My children wanted pancakes for breakfast again. I didn’t mind because it was my excuse to create a new flavor. Fall is just around the corner. My youngest can’t have apples, and I have some left over pumpkin puree from making the Pumpkin Bundt cake yesterday, which by the way, will give you reason to get excited about fall and I will be posting it next. A perfect new recipe to add to your fall recipe collection.
The same way with these pancakes. They’re fluffy and moist and packed with beta-carotene. Plus, chocolates and caramel? Oh, boy!
My son, Justin, said “it’s like having an early treat” with a big smile. It made my day! 🙂
Prepare the ingredients.
*Note: The batter sticks to the skillet a little bit, so you can use a non-stick skillet if you prefer.
- 1 cup buttermilk pancake mix
- 1/2 cup pumpkin puree
- 3/4 cup Spice Chai latte mix
- 1/2 cup plus 3 tablespoons milk
- chocolate chips
Mix the pancake flour mix, pumpkin puree, and chai latte mix in a bowl.
Whisk to combine until smooth.
Heat skillet or electric griddle over low heat and lightly coat with oil when hot. Scoop about 2 to 3 tablespoons of the batter into the skillet. Add the chocolate chips or your favorite toppings. My oldest son, Justin, preferred chocolate chips.
And my youngest preferred sprinkles and chocolates.
Serve warm and drizzle with caramel. Garnish with raspberries. Welcome, autumn. 🙂