Raisin-Pumpkin Flapjacks
Flavorful pumpkin raisin flapjacks combine warm spices and natural sweetness, perfect for a hearty breakfast or brunch that appeals to both kids and adults alike.
Ingredients
Instructions
- In a large bowl, mix the all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, and salt.
- Whisk in the low-fat milk, honey, vegetable oil, then add the egg yolk and mix well.
- In a small bowl, beat the egg white until stiff peaks form.
- Gently fold the beaten egg white into the yolk mixture until combined.
- Fold in the canned pumpkin, then stir in the raisins.
- Coat a nonstick griddle or large skillet with vegetable cooking spray.
- Heat over medium-low heat.
- Use a 1/3 cup measure to portion batter onto the griddle.
- Cook until lightly browned, about 4 minutes, then turn and cook the other side for another 4 minutes.
Tips & Substitutions
For a lighter version, consider substituting half the all-purpose flour with oat flour, which adds a nutty flavor. You can also replace honey with maple syrup for a different sweetness profile. If you prefer, use almond milk instead of low-fat milk for a dairy-free option. Adding chopped nuts can provide a nice crunch and extra nutrition.
Serving Suggestions
Serve these Raisin-Pumpkin Flapjacks with a dollop of Greek yogurt or a drizzle of maple syrup for added flavor. They pair beautifully with a side of fresh fruit or a green smoothie for a wholesome breakfast. For a cozy fall brunch, consider serving alongside a warm spiced apple cider.
Storage & Reheating
Store leftover flapjacks in an airtight container in the refrigerator for up to three days. To reheat, place them in a toaster oven or microwave until warmed through. For best results, heat in a skillet for a few minutes to regain some crispness on the outside.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin-Pumpkin Flapjacks contains roughly 569 calories, with 4g protein, 66g carbohydrates, and 34g fat. It is an excellent source of vitamin A (63% of the Daily Value) and calcium (29% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2677mg per serving (116% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure to cook and mash it until smooth. Fresh pumpkin may have a slightly different moisture content, so you might need to adjust the flour slightly.
How do I make these flapjacks vegan?
To make these flapjacks vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based milk. Replace honey with agave nectar or maple syrup.
Can I freeze the flapjacks?
Absolutely! You can freeze the cooked flapjacks by placing them in a single layer on a baking sheet, then transferring them to a freezer bag once frozen. Reheat them directly from the freezer in the toaster or oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).