The past five Thanksgivings (actually, six) I have spent in tropical countries. Generally next to boyfriends who either a) don't really know what Thanksgiving is or b) completely ignore Thanksgiving and its importance to me.
In the past, I made a few lame attempts at celebrating: going out for pizza, making an apple pie complete with apples from the North country (local? Don't think so).
Wait… a vegetarian misses Thanksgiving? What's that, you say?
YES. I SAID I MISSED THANKSGIVING.
I love the traditions, being together with family, and most of all, celebrating the fact that we have so much to be thankful for. OK, and I admit… I kind of have a thing for the nasty Ocean Spray canned cranberry relish. Tell me I'm not alone?
So… although you all know I'm not really one for doing up the holidays, this Thanksgiving I have made a dinner plan (vegetarian and all!), complete with my own cranberry-pear compote (no Ocean Spray cans this year!) and am surrounded by peeps I love (and who remember Thanksgiving).
Now, I want you to all pick up your spatulas and go make these pancakes. Seriously, I've never tasted a pancake so divine. Pumpkin + chocolate… who knew?
(AMAZING) Pumpkin Chocolate Chip Pancakes
Adapted from A Cozy Kitchen
Makes 6-8 large + very fluffy pancakes
1 cup unbleached all-purpose flour
1 ½ tbsp light brown sugar
1 tsp baking powder
1 tsp baking soda
¼ tsp kosher salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
⅛ tsp ground ginger
1 cup well-shaken buttermilk
¼ cup organic pumpkin puree
1 ½ tsp butter, melted and slightly cooled
½ cup chocolate chips (plus more for garnishing)
Pure maple syrup, for serving
In a medium mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
In a measuring cup or small mixing bowl, combine the buttermilk, egg, pumpkin puree, and melted butter. Slowly add the wet ingredients to the dry ingredients, mixing just until the batter comes together and there are no more dry spots. It will be a little lumpy and thick. Gently fold in the chocolate chips.
Heat your skillet or a griddle to medium heat and grease with oil or butter. Scoop ¼ to ⅓ cup of batter onto the skillet (you may have to flatten the pancake and spread it into a circle-shape with the back of a spoon-- the batter is pretty thick) and cook until small bubbles form on the surface of the pancake, a few minutes. Flip the pancake and cook on opposite side another minute or so, until golden.
Serve immediately with extra chocolate chips on top and maple syrup. (You can keep them warm in a 200F oven if needed).