“ Who doesn't love a tall stack of flapjacks? Whole wheat flour adds a delicious, nutty flavor to these pumpkin pancakes - healthy, seasonal, and perfect for a weekend brunch! Kate, Recipe Hunter ”
- Baking Powder
- Pumpkin Pie Spice
- Pumpkin Puree
- Whole Wheat Flour
Who doesn’t love a big, steaming stack of fluffy pancakes on a weekend morning? If you typically eat out for your weekend breakfasts or make your pancakes out of a box, look no further! This delicious, seasonal variation on pancakes comes together in a snap and we bet that you have pretty much everything you need in your cupboards, including that leftover pumpkin puree (Here’s our tip on how to make your own). Feel bad about the carb-overload? Jennifer’s version uses whole wheat flour instead of white flour for a nutritious swap that actually makes the final dish take on a nutty flavor, a perfect complement to the pumpkin puree and warming spices. So, this weekend, stay in for breakfast and whip up a batch of these flapjacks.
“ My concept of cooking is homemade made easy. As a mom of twins, I like to incorporate fresh ingredients with common items already on hand for fast, easy, family recipes. ”
Think it’s difficult to put fresh, homemade food on the table every night? Hogwash! If you follow Jennifer, the blogger, cook, and design aficionado behind Mother Thyme, you’ll learn how homemade meals really can be made easy. Her family-friendly recipes are unique in that they combine fresh ingredients with items that you have in your pantry, teaching us along the way how to be resourceful with a full fridge and a well-stocked pantry. And, in addition to recipes, Jennifer also has a passion for a design and shares her DIY, decorating projects, and entertaining tips with us!
Pancakes just might be our favorite weekend breakfast food. Light and fluffy on the inside with a golden brown exterior, pancakes are so versatile based on how you make the batter and what you top them with. Have you ever wondered how your favorite breakfast spot makes perfect pancakes?
Don’t overmix the batter: working the batter too much will cause gluten to develop, making your pancakes tough. Stop mixing when your batter still has some small lumps.
Let the batter rest: set the batter aside for 15-30 minutes to allow the wet ingredients to soak into the flour for a more even consistency and better texture.
Flip when you see bubbles: To get even browning, it’s important to let the pancake cook fully on one side without moving. When you start to see bubbles on the surface, flip once….and only once!
With a little bit of patience and technique, you’ll be able to make a perfect stack of flapjacks that are just as good, if not better, than what you’ve had at restaurants.
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