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Created and Photographed by: Sabrina Russo
Whisk together all purpose flour, light brown sugar, cinnamon, nutmeg, ginger, cloves, allspice, salt and baking powder.
In another bowl, whisk together canned pumpkin, buttermilk, eggs and vanilla extract until smooth.
Add wet ingredients into bowl of dry ingredients while mixing. It's okay if it's slightly clumpy.
Preheat nonstick pan over medium heat. Grease lightly with butter. Add a ladleful of batter. Top with chocolate chips.
Cook pancakes 1-2 minutes per side or until cooked through. Cook in batches until you use up all of the batter. Serve as desired.
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