Ingredients
2 cups all purpose flour
6 Tbsp. packed brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cloves
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1 tsp vanilla
1/2 cup chocolate chips
1/2 tsp salt
1 2/3 cups buttermilk
3/4 cup canned solid pack pumpkin
3 large eggs
2 Tbsp butter, melted
4 Tbsp butter
Pure maple syrup
Preparation
Preheat oven to 250 degrees. Mix first 8 ingredients together in a large bowl to blend. Whisk buttermilk, pumpkin, eggs, vanilla and melted butter in medium bowl until well-blended. Add to dry ingredients and whisk until smooth.
Melt 1 Tbsp butter in large nonstick skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are brown, about 2 minutes. Transfer to a baking sheet; place in over to keep warm up to 20 minutes. Repeat with remaining batter, adding more butter to skillet as necessary for each batch.
Serve with maple syrup.
