3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon baking powder-1/2 cup butter, softened
1 cup eggs
1 cup milk
1 cup chopped blueberries
1 1/2 teaspoons vanilla extract
1 large egg, lightly beaten
1 cup chopped pumpkins
1 (10 ounce) package frozen puff pastry, thawed and quartered
1 (8 ounce) can crushed pineapple with juice
2 1/2 cups whole milk
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, mix flour, baking powder, baking soda and butter. Stir in eggs, milk, blueberry, vanilla, eggs, pumpkin and paps. Mix until well blended. Fold together the puff pastry, crushed pineapple and walnuts. Place dough in a large bowl and dip smooth into the milk.
Place pancakes on baking prepared cookie sheets. Bake in preheated oven for 35 to 40 minutes, until golden brown.