One-Bowl Pumpkin Chocolate Chip Mini Pancakes

Hello one-bowl mini pumpkin chocolate chip pancakes! If you want to make me happy, give me all the pumpkin pancakes on a sunny autumn weekend. Do you know what will be the end that I don't know how to do yet? Autumn picnic pancakes! It will be the color of autumn so dreamy, beautiful, Pendelton blankets are comfortable, hot pour over coffee from a thermos, and heaps and stacks of fluffy pancakes. Isn't that funny ever?

Apparently not. I just asked Mike if he would go down and just see me in silence. Maybe I need to just go for it anyway? How can someone not be happy to see this mini pancake!


  • 1 cup flour
  • 1 1/2 tablespoons of sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1/4 tsp nutmeg
  • 1/8 ground clove
  • 1/8 ginger powder
  • 1 cup buttermilk, shaken
  • 1 egg
  • 1/4 cup of pumpkin puree
  • 1/2 tablespoon of butter, melted and cooled a little
  • 1/2 cup of dark chocolate chips


  1. In a bowl, stir in flour, sugar, baking powder, baking soda, salt, and spices. In a measuring glass liquid, stir together buttermilk, eggs, pumpkin and butter.
  2. Add the wet ingredients to the dry and mixed ingredients until they are only combined, some lumps are fine. You can turn the chocolate chips over.
  3. Heat a nonstick pan over medium heat and brush with butter. Drop the mixture into the pan (I use 1 tablespoon size) and cook until it forms a small bubble on the specified surface and edge. Pancakes must be golden brown. Flip and cook for 1-2 minutes, or until golden brown. Enjoy!

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