Jack Flaps (Pumpkin Pancakes) with Fresh Fruit
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.
