Pumpkin Pancakes

Miniature chocolate chips are a nice touch to pumpkin pancakes, however, these are great without them too.

•  ¼ c butter
• 1 ¾ c flour
• ¼ c brown sugar, packed
• 1 T baking powder
• 1 t baking soda
• 1 ½ t cinnamon
• ½ t ginger
• ½ t salt
• ¼ t nutmeg
• ¼ t cloves, ground
• 1 c pumpkin puree
• 1 ½ c buttermilk
• 2 large eggs
• 2 t vanilla
• 1 c mini chocolate chips

 Place butter in a pan over medium heat to melt and then remove from heat.

Place the flour, sugar, baking powder, baking soda, cinnamon, ginger, salt, nutmeg and ground cloves together in a large mixing bowl and whisk together. 

Place the pumpkin and melted butter in a bowl and whisk together.  Stir in the buttermilk, then the eggs (one at a time) and vanilla.

Make a well in the center of the flour mixture. Pour the buttermilk mixture into the center and carefully whisk together.  Do not over mix.   Fold in the chocolate chips.  Set the batter to aside for ten minutes.

Place a non-stick skillet over medium heat and add the batter a third cup at a time.  Flip after three minutes.   Cook the other side for two more minutes and serve.