Traditional recipes

Pumpkin-Walnut Flapjacks

Pumpkin-Walnut Flapjacks


  • 3/4 cup canned pure pumpkin
  • 4 large eggs, separated, room temperature
  • 3/4 teaspoon vanilla extract
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 3/4 teaspoon pumpkin pie spice
  • 1/2 cup finely chopped walnuts

Recipe Preparation

  • Whisk buttermilk, pumpkin, egg yolks, sugar, and vanilla in medium bowl to blend; whisk in melted butter. Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt in large bowl to blend. Add dry ingredients to buttermilk mixture and whisk to combine.

  • Using electric mixer, beat egg whites in medium bowl until soft peaks form. Fold whites into batter.

  • Lightly oil or butter heavy large skillet set over medium heat. Working in batches, pour batter by 1/3 cupfuls onto skillet; cook until bubbles form on top, about 1 1/2 minutes. Turn flapjacks over and cook until second sides brown, about 1 minute. Transfer flapjacks to plates. Sprinkle with nuts. Serve with syrup.

Recipe by Mirror Lake Inn of Lake Placid NY,Photos by Ericka McConnellReviews Section

Pumpkin-Walnut Flapjacks - Recipes

Pumpkin Walnut Pancakes are Some Kinda Good served with maple sausage and warm syrup.

Pumpkin walnut pancakes remind me of trips to the Tennessee mountains as a child. Every fall my family would take a trip to see the changing leaves and we’d always stop at one of the many log cabin restaurants with signs flashing “Hot Flapjacks!” Make this fluffy stack of buttery, pumpkin spice flavored pancakes to welcome the changing of the seasons. Be sure to use a cast iron skillet for the most crispy edges. You’ll be glad you did!

Nothing welcomes fall like a big batch of pumpkin spice walnut pancakes.

Some Kinda Good Pumpkin Walnut Pancakes

  • 1 tablespoon vegetable oil
  • 2 cups Bisquick® mix
  • 1 cup milk
  • 2 large eggs
  • 1/2 cup Libby’s Canned Pumpkin
  • 2 teaspoons vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup chopped walnuts
  • Unsalted butter

Preheat the oven to 250 degrees. Place two tablespoons of butter and one tablespoon of oil in a cast iron skillet and set it over medium heat on the stove top. Combine the wet ingredients in a medium bowl by slightly beating eggs, then adding the vanilla, milk and pumpkin. In a small bowl, combine the Bisquick and pumpkin pie spice. Mix together the wet and dry ingredients, whisking to break up any lumps. Fold in walnuts. If the batter is too thick, add a bit more milk. The consistency should spread evenly when poured.

Using a 1/4 cup measuring cup, pour each pancake into the hot butter and oil, being sure to swirl the oil and butter around to coat the pan evenly. Let pancakes cook about two minutes or until the surface begins to bubble before flipping. Cook for another minute or two, until the batter is firm on both sides. Place cooked pancakes on a baking sheet and add a dot of butter to each one. Keep pancakes in warm oven while the remaining batter is cooked. Serve with bacon or maple sausage and warm syrup.

New to Some Kinda Good?

Georgia native Rebekah Faulk Lingenfelser is a ServSafe certified professionally trained private chef, culinary TV personality, author and food enthusiast. Featured on Forbes, Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and blogger at, your one stop shop for Southern coastal cuisine, locally sourced and in-season. Pull up a chair for cooking and entertaining tips, and easy-to-execute, flavorful recipes to share around the family table. To learn more, connect with Some Kinda Good on social media, or visit

Perfect late-fall pumpkin recipes

With December very nearly upon us, cooler weather means that things really heat up in the kitchen. Root vegetables are one of the most comforting foods to turn to at this time of year considering they can be pureed into hot soups or baked into warm loaves. While pumpkins may be associated more with Thanksgiving it’s not too late to get cooking using the copious amounts of pumpkin recipes.

If dissecting a fresh pumpkin isn’t your thing, canned pumpkin is one of the least expensive, healthy ingredients that you can find. Just make sure that you’re choosing pumpkin puree and not pumpkin pie filling– there is a difference.

This recipe is made without any oil and yet remains so moist that it is recommended to store them in the fridge. If you’re making these muffins with young bakers, have no fear, you can mix everything together without worrying about separating wet and dry ingredients.

If you love banana bread, it’s time you tried this recipe for pumpkin zucchini chocolate chip bread. You won’t even notice that the main ingredients are veggies.

Start the day off right with a dose of pumpkin for breakfast. This bowl of autumn goodness is perfect before a morning run (and ready in less than seven minutes, since we all know that time is really the deciding factor when it comes to what to eat pre-run).

These pumpkin pancakes are gluten-free and paleo friendly. One batch makes about seven pancakes, so invite your running buddy in for flapjacks post weekend long-run.

Just when you thought you’d heard every type of pumpkin recipe known to mankind, here we give you… pumpkin chili. This vegetarian main serves up chickpeas for protein along with a hearty dose of vitamins A and C. This is a great recipe for lunchtime leftovers.

This homemade pumpkin soup takes less than 15 minutes. It’s an autumn culinary miracle. Top your bowl with a dollop of Greek yogurt for extra calcium and protein.

Granola bars or energy bars are often go-to’s for busy runners, but they can also pack a shocking amount of added sugar and surprising number of unpronounceable ingredients. Stick with all-natural ingredients with these homemade pumpkin chia bars.

For those of you that love nut butter, but don’t love its high calorie-count, pumpkin walnut butter is a perfect compromise.

Roasted pumpkin seeds are a fall classic and a high-iron snacking option for runners-on-the-go.

This recipe is another example that proves our hypothesis that absolutely everything goes with quinoa.

17 Delicious Ways to Eat Canned Pumpkin For Dinner

If you’re looking for easy, seasonal recipes to make this fall, these pumpkin dinner recipes will be right up your alley. All are made with canned pumpkin—yes, the same stuff you bake into a pie—and some even have fresh pumpkin thrown in as a bonus.

If you don’t already know it, we’re here to tell you that canned pumpkin is one of the best ingredients to keep in your pantry in the colder months. You can use it for fall recipes like soups, chilis, pasta bakes and chowders. You can even stir it into batters for pancakes, muffins, waffles, cookies and so more. Or use pumpkin as a smoothie or oatmeal mix-in!

No matter what your preferences are, you’re bound to find a pumpkin recipe you’ll love on the list below. Stock up on the stuff now and use it all season long.

Gluten-Free Pumpkin Muffins

  • Author: Katie Kimball
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 12


  • 2/3 c. brown rice flour
  • 1/2 c. freshly ground buckwheat flour
  • 1/2 c. arrowroot starch (or tapioca starch, corn starch as a last resort)
    (see below for MANY more gluten-free options, including a starch-free version)
  • ½ tsp . cinnamon
  • ½ tsp . nutmeg
  • ½ tsp . cloves
  • ¼ tsp . baking powder*
  • 1 tsp . baking soda
  • ¾ tsp . salt (Use the code kitchenstewardship for 15 % off of your first purchase)
  • 3/4 c. honey OR 1 c. sucanat
  • 2 eggs OR 2 Tbs. freshly ground flax + 6 Tbs. hot water
    (see below for more options and instructions for egg-free)
  • ½ c. melted butter or coconut oil
  • 1/4 – 1/2 c. cold water
  • 1 1/4 c. pumpkin puree (canned or homemade)


  1. Mix the dry ingredients together, then add all the rest of the ingredients right on top. (You can just “dump and mix” but I wanted to make sure the little spices and leavenings were mixed thoroughly first.) Stir or beat well.
  2. Line muffin tin and pour about 3/4 full into 12 muffin cups. Bake in a preheated 325 degrees for 40-45 minutes (20-25 for 24 mini muffins).
  3. You might have a little left over, and a mini loaf pan is usually just right for the excess.


Watch timing carefully as honey browns faster!

You can also use a greased 8࡮″ or 9吉″ glass baking dish to make a sort of “cake” instead. I haven’t tried it, but readers have done it with the original and again, I can’t imagine messing this recipe up. Cut into squares and serve just like muffins for breakfast, or I hear a cream cheese frosting is delicious to make it into a “real cake.” Try yogurt cheese for an inexpensive, probiotic substitution for cream cheese.

Use any orange vegetable for the pumpkin.

Refrigerate the “flax eggs” at least 15 minutes before incorporating into the batter more below.

If coconut is included on someone’s list of allergens (it has just been classified in the “tree nut” category!) and you also still need dairy-free, you could use any melted fat, such as palm shortening, lard, or a healthy oil.

Readers have also subbed unsweetened applesauce for the fat, although I’d try more pumpkin for a healthier result.

Try reducing the sweetener, especially if you’re using home-pureed pumpkin or a nice sweet squash like buttercup or sunshine. To make up for the missing mass, add a bit more pumpkin puree.

Many gluten-free flours are appropriate for this recipe see below for more info.

Additions: raisins, chopped walnuts (use the code STEWARDSHIP for 10% off at that site!) or pecans, chocolate chips, sub 1/4 c. cocoa (use the code STEWARDSHIP for 10% off at that site!) powder for 1/4 c. starch. One reader on the original recipe added a bit of cocoa powder (use the code STEWARDSHIP for 10% off at that site!) to just part of the batter and swirled it on top of each muffin, finishing off with crumbled pecans and a dusting of cinnamon.

Did you make this recipe?

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Recipe Summary

  • 1 ½ cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

What Are Low Calorie Recipes For Weight Loss At Home?

Solid plans for weight reduction at home should be possible rapidly and effectively. You can cook a formula which contains the precise medical advantages that you need. You ought to recall that the genuine pith of cooking a formula is to feed your body. Today, you can locate a few solid plans which you can use for weight reduction. These plans have low soaked fat and calories. Beside this, it likewise contains all the fundamental macronutrients, for example, starches, proteins and fats.

Breakfast Healthy Recipes for Weight Loss At Home

Breakfast is viewed as the most significant dinner of the day particularly in the event that you are in a health improvement plan. These low calorie breakfast plans will ensure that you will never need to skip breakfast again. You can have a go at having the pumpkin walnut waffles formula or the sweet potato flapjacks formula. A portion of the sound plans which can move you incorporate the banana and strawberry breakfast in a hurry drink formula. This isn’t considered as a smoothie since it doesn’t contain dairy. You don’t need to juice the organic product you should simply put the natural products in the blender with the goal that you can have all the mash in addition to the additional fiber. Rather than having a customary espresso in the first part of the day, you can drink this on your approach to work. It can make you feel full until noon and it is additionally solid. The mushroom omelet formula is another flavorful, snappy and solid breakfast or lunch for your weight reduction objectives. Beside mushroom, you can likewise utilize different sorts of vegetables, for example, capsicum and meagerly cut pumpkin. The omelet can be left as is or collapsed.

Sound Recipes for Weight Loss at Home For Lunch

At the point when you are eating fewer carbs for weight reduction, now and then it is hard to search for solid lunch choices. The pumpkin soup formula is an incredible lunch formula. Pumpkins have low calories and it doesn’t contain any cholesterol or soaked fats. Pumpkins are additionally plentiful in nutrients, minerals, enemies of oxidants and dietary fiber. Dietitians frequently suggest pumpkins since it can help in controlling cholesterol and getting in shape. The low fat chicken and corn soup formula is an incredible winter lunch or supper. Since it has BBQ chicken then it is wealthy in protein and makes you feel full and totally fulfilled in the wake of eating. This is additionally best for winter months when you are most enticed to eat a few additional items.

Supper Healthy Recipes for Weight Loss at Home

One of the keys to a viable weight reduction is eating well suppers which rush to cook. The Beef in Red Wine with Mashed Potato Recipe tastes so great and it has low fat. Beside this, it likewise has less sugar, sodium and immersed fat yet it is high in protein so as to keep you feel more full for a more drawn out timeframe. The Beef and Vegetable Stir Fry formula is a standout amongst other sound plans for weight reduction at home. This is the most ideal method for getting more proteins, vegetables and flavor into your eating regimen.

If you have enjoyed this recipe for Blueberry And Lemon Muffins then you may also like these:

Raspberry White Chocolate Chip Muffins

Spiced Pumpkin Walnut Muffins

Double Strawberry Almond Muffins

A fantastic recipe to make with children who will wolf them down as quick as they are cool enough to eat. With big jammy, smiling faces and wide eyes begging you to make another batch for them to share at school. Go on – it’s fun!

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Pumpkin-Walnut Flapjacks - Recipes

2195 days since
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Thanksgiving today

For each new morning with its light,
For rest and shelter of the night,
For health and food,
For love and friends,
For everything Thy goodness sends.

- Ralph Waldo Emerson (1803-1882)

Greedy gobblers grabbed the gravy.

Floyd flipped five fine flapjacks!

Six sick swans slurped soup slowly.

Chef chopped cheese chunks cheerfully.

Betty baked a better batch of buttered biscuits.

Eleven leaping lizards licked lovely lemon lollipops.

Peter Pilgrim picked a peck of pickled peppers a peck of pickled peppers, Peter Pilgrim picked. If Peter Pilgrim picked a peck of pickled peppers, where's the peck of pickled peppers Peter Pilgrim picked?

If you enjoyed these Cranberry Walnut Flapjacks then try these:

Macadamia Apricot Flapjacks

Why not bake a batch of these flapjacks and take them to work? Since I’m sure they would be appreciated. Especially by those who have skipped breakfast!

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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