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Easy Pumpkin Pancakes Freezer Recipe

Easy Pumpkin Pancakes is a freezer recipe that I created in order to squeeze a few vegetables into my family’s breakfast 🙂 My son old LOVES them! I always freeze extra pancakes for morning breakfast for my son during the week.  I love making this recipe with my own homemade pumpkin puree too!  In the fall when pumpkin goes on sale it is a great time to stockpile it!

Easy Pumpkin Pancakes are the perfect breakfast freezer meal!

To prepare simply place all of the ingredients in a mixing bowl.  Mix with an electric mixer for 1-2 minutes.  The batter will be slightly lumpy. Pour about 1/4 cup batter onto a hot, lightly greased griddle. Cook till pancakes are golden brown, turn when pancakes have a bubbly surface and slightly dry edges.  This recipe makes approximately 20 pancakes.  I always double the recipe.

To freeze simply allow the pancakes to completely cool on a cooling rack.  Place them on a cookie sheet and flash freeze in the freezer.  After 1 hour in the freezer remove and transfer to a freezer safe container.  When you are ready to eat simply thaw and heat in the microwave.  You can also microwave from frozen.  Enjoy with butter and syrup.

This is a great way to sneak in the extra vegetable and add fiber.  This is the perfect recipe for fall!  If you are hosting a fall breakfast or making breakfast on Thanksgiving morning you can simply prep these ahead and freeze until you are ready to use.  Trust us you will be glad you gave these Homemade Pumpkin Pancakes a try!  They are are the perfect easy freezer recipe for a fall breakfast.

Weight Watchers Points Plus: 5 Points Per Serving

Easy Pumpkin Pancakes

Print Recipe
Prep Time:5 mins
Cook Time:3 mins
Total Time:8 mins

Ingredients

  • 2 cups all-purpose or whole-wheat flour
  • 2 TBSP Sugar
  • 1 TBSP Baking Powder
  • 1/2 tsp Salt
  • 2 beaten Eggs
  • 2 cups Milk
  • 2 TBSP Oil
  • 1 can Pumpkin 15 oz
  • 1 tsp cinnamon
  • 1 TBSP Vanilla
  • .

Instructions

  • In a mixing bowl add all of the ingredients above.
  • Mix with an electric mixer for 1-2 minutes.
  • Batter will be slightly lumpy.
  • Pour about 1/4 cup batter onto a hot, lightly greased griddle.
  • Cook till pancakes are golden brown, turn when pancakes have a bubbly surface and slightly dry edges.
  • Makes approximately 20 pancakes
Servings: 4
Author: Melissa Jennings

More Pumpkin Recipes:

Gluten Free Pumpkin Dog Treats

Crockpot Pumpkin Spice Lattes

Pumpkin Pie Spice Recipe

Pumpkin Chocolate Chip Brownie

How to Make Homemade Pumpkin Puree

Pumpkin Cream Cheese

Chocolate Chip Pumpkin Bread

Roasted Pumpkin Seeds

Easy Pumpkin Spice Latte

Pumpkin Pie Crescent Rolls

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25 Comments

  1. Best. Pancakes. EVER!!! Made them for a brunch with friends, and they were a HIT! Thanks for sharing this recipe!

  2. I am looking forward to starting a new family tradition during Thanksgiving and Christmas with these Easy Pumpkin Pancakes! They sound delicious and healthy! Thank you for sharing! 🙂

  3. I just bought a case of canned organic pumpkin and have been looking for a good pumpkin pancake recipe…thanks for sharing yours, it looks very goooooooooooooooooooooooood.

  4. Were these supposed to be the texture of custard on the inside? I made sure there were bubbles and the edges were dry looking, but they still seemed a little wet in the middle.

      1. My pancakes wouldn’t cook on the inside. Dry edges and wet on the inside. I wonder if I over stirred the batter. I was so excited to try these.

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