I have mixed feelings (no pun intended) about pre-made box mix shortcuts. While I'd like to say that "from scratch is always better," the truth is, some of my favorite things that I've ever made have been based on box mixes (like chocolate ice cream cupcakes and lemon sunshine cookies). I'm adding these pancakes to the list.
I got this recipe from one of my favorite twitter friends, Rachael, on a Sunday morning after I shared my pancake-flipping phobia with the world.
So here's what I discovered about pumpkin and pancakes. I was conservative with the pumpkin, so the color and flavor just barely came through in the end result, and the dish could've used more. But these were far and away the moistest, best-textured pancake I've ever had. Even if you're not a pumpkin fan, adding just a dollop to your pancake batter will make all the difference in the world. I will definitely be making these again.
Some of my best childhood memories involve my Poppy's pancakes. I think of him whenever I eat them, and know that he'd be really proud that I finally learned to flip them myself.
Pumpkin Chocolate Chip Pancakes
Bisquick or other pancake mix, plus milk, eggs, etc. (per box instructions) to make the batter; or your favorite pancake recipe from scratch
Canned pumpkin (not pie filling), 1/2 to 1 cup to taste
2 Tbsp. sugar
Chocolate chips, roughly 1/3 cup
1. Make bisquick pancake batter according to package directions. Stir in pumpkin. Add extra milk in small increments until the batter returns to its original consistency. Stir in sugar.
2. Prepare pancakes according to package directions. After adding batter to pan, immediately drop chocolate chips onto the pancakes. Serve warm with maple syrup.