Savor the deep, rich flavors of pumpkin and dark chocolate with this delicious skillet pancake. It's the ideal option for breakfast or dessert because of its perfect balance of sweetness and spice.
Ingredients: 1 cup all-purpose flour. 1/4 cup cocoa powder. 2 tablespoons sugar. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 cup canned pumpkin puree. 1 cup buttermilk. 1 large egg. 2 tablespoons melted butter. 1/2 cup dark chocolate chips. 2 tablespoons vegetable oil for greasing skillet. Whipped cream and maple syrup for serving.
Instructions: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In a separate bowl, mix together the pumpkin puree, buttermilk, egg, and melted butter until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Fold in the dark chocolate chips. Heat a large oven-safe skillet over medium heat and add the vegetable oil to grease the skillet. Pour the pancake batter into the skillet, spreading it evenly. Transfer the skillet to a preheated oven at 350F 175C and bake for 20-25 minutes or until the edges are set, and the center is slightly firm to the touch. Remove the skillet from the oven and let it cool for a few minutes before slicing and serving. Top with whipped cream and maple syrup, if desired. Enjoy your delicious Dark Chocolate Pumpkin Pancake Skillet!
Prep Time: 15 minutes
Cook Time: 25 minutes
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