Pumpkin-Walnut Flapjacks Recipe

Name: Pumpkin-Walnut Flapjacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups buttermilk; 3/4 cup canned pure pumpkin; 4 large eggs, separated, room temperature; 1/4 cup sugar; 3/4 teaspoon vanilla extract; 1/4 cup (1/2 stick) unsalted butter, melted; 1 1/3 cups cake flour; 1 3/4 teaspoons pumpkin pie spice; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; Vegetable oil or butter; 1/2 cup finely chopped walnuts; Pure maple syrup

Servings: persons

1 1/4 cups buttermilk
3/4 cup canned pure pumpkin
4 large eggs, separated, room temperature
1/4 cup sugar
3/4 teaspoon vanilla extract
1/4 cup (1/2 stick) unsalted butter, melted
1 1/3 cups cake flour
1 3/4 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Vegetable oil or butter
1/2 cup finely chopped walnuts
Pure maple syrup

1
Whisk buttermilk, pumpkin, egg yolks, sugar, and vanilla in medium bowl to blend; whisk in melted butter.
2
Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt in large bowl to blend.
3
Add dry ingredients to buttermilk mixture and whisk to combine.
4
Using electric mixer, beat egg whites in medium bowl until soft peaks form.
5
Fold whites into batter.
6
Lightly oil or butter heavy large skillet set over medium heat.
7
Working in batches, pour batter by 1/3 cupfuls onto skillet; cook until bubbles form on top, about 1 1/2 minutes.
8
Turn flapjacks over and cook until second sides brown, about 1 minute.
9
Transfer flapjacks to plates.
10
Sprinkle with nuts.
11
Serve with syrup.

1047

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 cups buttermilk, 3/4 cup canned pure pumpkin, 4 large eggs, separated, room temperature, 1/4 cup sugar, and more.

Yes, Pumpkin-Walnut Flapjacks falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin-Walnut Flapjacks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions