Combine flour, baking powder, salt, and sugar. When well blended, stir in pecans, and chocolate chips.
Mix butter, pumpkin, vanilla, eggs, spices, and tablespoon of sugar, add to dry ingredients.
Add milk until the consistency of batter is how you like it normally. Allie says that it’s easier to get the batter right when using purees if you add the milk little by little. She guessed that she used 1 cup. You will want the pancakes to be pretty thin because the puree doesn’t fluff up, and thinner pancakes will cook nicely.
Serve with real maple syrup.
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