Since Fall is here, I just want to eat anything and everything that has the word “pumpkin” in it–don’t you? There’s no such thing as too much pumpkin this time of the year! On the weekends at our house we have more time to make a big, warm breakfast and recently concocted this pumpkin pancake recipe. Since everything tastes even better on a stick, top the pancakes with a paper straw and chocolate chips to create a 5 star breakfast: Pumpkin Pancake Pops!
Pumpkin Pancake Pops
2 cups wholewheat flour
4 teaspoons baking powder
1 Tablespoon sugar
1 teaspoon salt
2 cups milk
4 Tablespoons vegetable oil
¾ cup canned pumpkin
1 Tablespoon cinnamon
½ teaspoon allspice
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon nutmeg
*Or substitute last 5 ingredients with 2 Tablespoon pumpkin pie spice
patterned paper straws
Combine all ingredients and beat until well-mixed.
Pour batter on hot griddle (350 degrees) and sprinkle chocolate chips for each pancake.
Next, place a paper straw 2/3 of the way on the pancake.
Cook. Then flip pancake with spatula to cook other side (don’t touch the hot straw!)
Serve with syrup, whipped cream or fruit.
Follow our Fabulous Foods Pinterest board for more deliciousness. Celebrate and Eat up!
** recipe, styling and photos by Marcelle Calder for Bright Bold and Beautiful