2 c. flour
1 Tbsp baking powder
½ tsp salt
2 Tbsp sugar
1 tsp pumpkin pie spice
2 eggs
1 ¾ c. milk
3 Tbsp butter, melted
½ c. canned pumpkin

 

In a mixing bowl, mix together 1/2 c. canned pumpkin and 2 eggs.

 

I like the Farmer’s Market pumpkin because there’s no sweet potatoes in it 🙂

 

 

To the pumpkin/egg mixture, add 2 Tbsp sugar, 1 Tbsp baking powder, 1/2 tsp salt, 1 tsp pumpkin pie spice and 3 Tbsp melted butter.

 

Alternate adding in 2 cups flour and 1 3/4 c. milk.

I like to add in about 1 cup of flour first.

 

Then I add in about half of the milk.

Then the remaining cup of flour.

Then the remainder of the milk.

 

The final mixture should have a thick consistency, kind of like a milkshake.

 

Since these are pumpkin flapjacks (Heather won’t eat pancakes 🙂 ), I used a pumpkin shaped pancake form.

I’ve had it for a while and the knobs on the sides no longer stay upright and fall down into the pan when cooking, so I ran a wire between them to keep them upright.

 

 

Place pan on burner and turn burner on low or med-low.

Place pancake form (if using) in pan to start warming up also.

This is a Chantal party pan, so no, it’s not Teflon – coated. It’s supposed to be glass of some sort.

 

 

After pan has sufficiently warmed (4 or 5 minutes), place 1/2-1 Tbsp butter inside pancake form (if using). I have found that moving the butter around the edge of the form will help grease the form as well, and the flapjacks will release easier.

 

Ladle batter into form.

This is a viscous batter, so you will have to smooth it out a bit to get it even.

 

After bubbles start forming around the edges of the batter, remove the form.

 

Flip flapjack.

 

 

Cut out eyes and nose 🙂

 

This is half the fun of pumpkin flapjacks 🙂

 

These are thick pancakes and the pancake form is good sized, so the recipe made six pancakes.

You can make thinner or smaller diameter pancakes, though, to suit your taste buds.

 

 

Mmmmm…..

Warm pumpkin flapjacks with maple syrup on a cool Fall morning 🙂