• 28 Ratings

Pumpkin added to flapjack batter makes it extra tasty. Add a bit of cinnamon for a boost of flavor to these breakfast pancakes.

Source: Better Homes and Gardens


Recipe Summary

15 mins
2 mins to 4 mins
16 pancakes


Ingredient Checklist


Instructions Checklist
  • In a large bowl combine flour and other dry ingredients. In a second bowl combine eggs and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.

Instructions Checklist
  • Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes about 16 pancakes.

Test Kitchen Tip:

For some extra spice, add 1/2 teaspoon pumpkin pie spice or ground cinnamon to the flour mixture.

Nutrition Facts

128 calories; total fat 5g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 1g; cholesterol 42mg; sodium 167mg; potassium 102mg; carbohydrates 17g; fiber 1g; sugar 4g; protein 4g; vitamin a 1846IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 36mcg; vitamin b12 0mcg; calcium 111mg; iron 1mg.


28 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
This is our favorite recipe. It's easy and delish. Didn't change a think. Served for breakfast and dinner. We love it! YUM!