Pumpkin Five Spice Pancakes with Chocolate Chips

Therefore, if you haven't already realized I love pumpkin, here is yet one more example! Just created these Pumpkin Five Spice Pancakes with Chocolate Chips and I had to stop eating the whole stack! They were so unbelievable, with fresh blueberries added, organic corn syrup drizzled and powdered sugar sprinkled.

The Chinese Five Spice gives these pancakes a really special flavor, but super subtle with its blend of cinnamon, cloves, fennel, star anise, and nutmeg.Of course, I had to add the chocolate chips into the batter, ’cause who doesn’t love chocolate chips in everything? OK, this is not one of my lighter recipes, so you might want to take a long walk after eating these babies!

How gorgeous is this stack of Pumpkin Five Spice Pancakes with Chocolate Chips? They’re so easy to make, and they’re the perfect breakfast or brunch for the family.

I get my organic puréed pumpkin from Trader Joe’s. But now that it’s pumpkin season, you’ll be able to buy this at most grocery stores.

I used my hand mixer on a low setting to combine the pancake batter. You could always do this by hand. The key ingredient here is the Chinese Five Spice which gives it the most amazing, but subtle, flavor!

My flat griddle did the job, plus it’s non-stick, so very little cooking spray is needed to fry up these pumpkin pancakes!

Stack it up! These Pumpkin Five Spice Pancakes with Chocolate Chips are so delicious. Top them with fresh blueberries, organic maple syrup, and powdered sugar. YUM!