Looking for a great way to add both flavor and moisture to your pancakes? Try adding pumpkin or apple butter to the batter. This morning we made lovely pancakes using pumpkin butter and chocolate chips. You don’t really need the chocolate chips – but the kids wanted them in the pancakes and they ended up being quite a delicious treat!
To make this recipe dairy-free, use dairy-free milk and dairy-free chocolate chips.
This recipe makes about 10-12 3″ pancakes.
1 3/4 cups Gluten-Free Bisquick
2 large eggs
4 Tablespoons vegetable oil (or grape seed oil)
1 1/2 cups milk (cow or non-dairy)
1/2 cup pumpkin butter
1/2 cup chocolate chips
Combine all ingredients, except chocolate chips in a large bowl. Once combined, stir in the chocolate chips.
Heat a large skillet over medium-low heat. Spray with spray oil. Use a 1/4 cup measuring spoon and pour pancake batter into the skillet forming 3-4 pancakes per skillet.
Allow to heat through for 1-2 minutes or until bubbles form on top of the pancake. Flip the pancake with a spatula and cook the other side for 1-2 minutes or until cooked through. If the pancakes are burning, turn down the heat:)
Serve warm with maple syrup or a smear of pumpkin butter.