Pumpkin Flapjacks
Jane Shapton serves these fluffy pancakes with warm cranberry sauce; they're also great with maple syrup.
This Story Originally Appeared On sunset.com
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11/24/2013
I halved the recipe as my time was limited but I will make these again. Even with whole-grain flour the batter was just the right consistency, and the pancakes cooked up light and fluffy and nicely pumpkin-y, if a bit moist on the inside. I like the idea of adding chocolate chips but this time I left them plain and we ate them with butter and real maple syrup.
10/04/2013
These were amazing: fluffy, light, and yummy!!! I was a little hesitant and unsure about the TABLEspoon of both cinnamon and baking powder, but sure enough, it worked! I tried three times to upload a photo, but to no avail. Not that my photo was great, but I thought it better than the default photo of a fork and knife.
09/22/2013
Excellent pancakes. Very moist.
09/08/2012
I got up this morning wanting pumpkin pancakes from Ihop. So I found this recipe and made my own. And my reaction... WOW!!! They were great, me and family loved them. I will be making them again. Two thumbs up!!! :)
10/19/2011
Delicious! I did add semi-sweet chocolate chips to part of the batch and they were great either way. We will be making these often.
12/19/2009
These flapjacks earned five stars from my husband and 10-year-old daughter. I used half whole wheat flour and the texture was great. They were very filling and presented well. I would serve these to guests.
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