Pumpkin flapjacks are what happens when a South African favourite gets invited to brunch. Inspired by the golden pumpkin fritters and puffs many of us grew up eating — usually drenched in a sticky caramel sauce — these flapjacks take a lighter, breakfast-friendly route while keeping all the good parts intact. Think crisp, caramelised edges, a fluffy centre, and that unmistakable warm pumpkin flavour that somehow tastes like comfort and celebration at the same time.
The batter comes together with pantry staples like flour, baking powder, salt, and a generous spoonful of homemade chai spice for a little extra warmth and personality. Mashed pumpkin (or canned pumpkin purée for convenience) gives these flapjacks their soft texture and rich colour, while a shallow fry in hot oil creates those irresistible crispy edges that make everyone hover around the pan waiting for the next batch. They’re finished simply — a dusting of cinnamon sugar, a knob of butter melting into the top, and a drizzle of syrup instead of the traditional heavy caramel sauce.
These flapjacks have become a firm family favourite in our house, and understandably so. They sit somewhere between breakfast and dessert without tipping too far into either camp. Perfect for lazy weekend brunches, second helpings, or eating one straight from the pan while nobody’s looking.
Ingredients
- 3 cups cake flour or all purpose
- ¼ cup sugar
- 2 ½ tsp baking powder
- 1 tsp fine sea salt
- 2 tbsp chai spice store bought or homemade, see note 1
- 1 ¼ cups milk
- 2 large eggs
- ¼ cup butter melted, extra for serving
- 1 cup cooked pumpkin mashed or pureed pumpkin
- vegetable oil for frying
Cinnamon Sugar Sprinkle
- 1 tsp ground cinnamon
- ¼ cup sugar
Garnish
- butter
- syrup or honey
Instructions
- Start by steaming the pumpkin and mash finely, if you're not using canned pureed pumpkin.
- In a large bowl, add flour, sugar, baking powder, salt and chia spice. Mix until well combined.
- Add milk, eggs, melted butter, and mashed pumpkin. Mix until no flour pockets are left.
- Bring a large frying pan to a medium heat. Add 2 tbsp oil, once heated add about 1/3 cup batter per flapjack and fry in batches. Cook 1-2 minutes and flip, cook for another 30secs -1 minute. Remove and place on a plate. Cover with a clean dishcloth to retain any heat. Repeat until the batter in done.
- Sprinkle over some cinnamon-sugar mixture, a knob of butter, and a drizzle of syrup/honey before serving. Enjoy!
Video
Notes
- Here's a Chai Spice Mix:
2 tbsp ground cinnamon
1 tbsp ground green cardamom
1 tbsp cocoa powder
1/2 tbsp ground ginger
1tsp ground cloves
1/4 tsp cayenne pepper
1/2 tsp ground fennel
1/2 tsp turmeric
1/2 tsp ground black pepper