Pumpkin + White Chocolate Chip Pancakes

I realize this recipe is coming late in the game. Pumpkin lattes are on their way out and peppermint mochas are in. Halloween has almost been forgotten along with the jack-o-lanterns that have shriveled in the afternoon sun. Still, when a recipe has a special place in your heart it's hard to keep it to yourself. These are really just normal pancakes to the untrained eye, but I know that these were made and eaten by a very special (and very short) dragon.

Making pancakes with Riley on Halloween was one of the sweetest things I've ever experienced. I bought a very small whisk for him a couple weeks ago and he is obsessed. Mixing up the dry ingredients (or at least a very small bowl of them) for pancakes was the perfect way to channel Riley's whisk-excitement. He stood on a little step stool (in his dragon costume, of course) and kept saying, "Riley help!" The sweet excitement in his voice was enough to melt my heart.

I don't know if it was because he helped or because the pancakes were just that good, but my little picky eater (yes, he's become picky...or stubborn...or something) ate these without a fuss. I think we have our first Halloween-morning tradition. Yes. That's a thing.

Pumpkin & White Chocolate Pancakes

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• pinch of ground cloves
• 1/3 cup white chocolate chips
• 1 cup milk
• 6 tablespoons canned pumpkin puree
• 2 tablespoons melted butter, cooled
• 1 egg

Instructions

1. In a large bowl, whisk the dry ingredients (except the white chocolate chips) together.
2. Toss the white chocolate ships in with the dry ingredients using a spoon or spatula.
3. In another smaller bowl, stir the milk, pumpkin, butter and egg together.
4. Gently stir the wet ingredients into the dry ingredients until just combined. The batter should be wet but lumpy.
5. Heat a skillet over medium heat. Add some butter and allow it to melt.
6. Pour in 1/4 cup batter per pancake.
7. Cook on the first side until the side facing up begins to dry out around the edges and little bubbles appear on the surface.
8. Flip the pancake and allow it to cook for an additional 2-4 minutes until the second side is golden.