Jack Flaps (Pumpkin Pancakes) with Fresh Fruit
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These “Jack Flaps” (aka pumpkin pancakes) utilize all the pumpkin deliciousness of the fall season but are yummy at any time of year. We recommend making a big batch and keeping the leftovers in the freezer. That way you can pull them out for a snack or quick breakfast when you are in a rush.
Just heat them up in the toaster or the microwave and you’re all set to go.
Makes 10 pancakes
“Jack Flaps” aka Pumpkin Pancakes with Fresh Fruit Recipe:
You’ll Need
- 1 cup whole wheat flour
- ½ cup all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- 1 cup buttermilk
- 1 cup canned pumpkin (or pumpkin puree)
- 2 large eggs
- 2 Tbsp vegetable oil
- 1 tsp vanilla
- 2 Tbsp brown sugar
- Butter or vegetable oil for cooking
- Maple syrup
- Sliced fresh fruit
- Pumpkin-shaped cookie cutter (optional)
Prep and Cook
- Combine flours, soda, powder, and spices (dry ingredients) in a large bowl and stir with a fork until blended.
- In a second bowl, using a whisk, combine the rest of the ingredients (including brown sugar) until smooth.
- Pour wet ingredients into dry ingredients and stir until everything is combined, but do not over-mix.
- Melt a little butter or oil on a non-stick frying pan over medium heat.
- Pour a small amount of pancake mix onto the hot pan (or into your pumpkin-shaped cutter) and cook until small bubbles appear on the top of the pancakes.
- Turn pancakes over and continue cooking until lightly browned on both sides.
- Serve hot with a splash of warm maple syrup and a side of fresh, sliced fruit.