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!
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 PancakesPrint Recipe
- 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
- 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
More Pumpkin Recipes:
Gluten Free Pumpkin Dog Treats
Pumpkin Chocolate Chip Brownie
How to Make Homemade Pumpkin Puree
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Melissa is a football and soccer mom who has been married to her best friend for 24 years. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
Best. Pancakes. EVER!!! Made them for a brunch with friends, and they were a HIT! Thanks for sharing this recipe!
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! 🙂
That sound divine! I think they’d be perfect for a fall brunch.
Made them and they were a hit!
This looks like a really fun recipe! I’ll have to try it sometime! 🙂
RE: Pumpkin pancakes
Could I just add canned pumpkin to a box mix pancake(ie: Aunt Jemima)?
I am sure you could. I have not tried that.
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.
I am so jealous of your canned organic pumpkin!
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.
No, they were “normal”
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.
Is it the larger can of pumpkin that it calls for? ( how many cups puree?)
yum yum – the only change I’m making is adding some nutmeg!
I love pumpkin and have always wanted to make pumpkin pancakes! Thanks for the recipe!
I pinned this recipe to my Pinterest board for the Kenmore Freezer contest!
Pinned and excited to try them soon.
Sounds great…I just pinned it..one more entry in the Kenmore Freezer giveaway!
Just pinned the pumpkin pancakes to my Autumn Leaves are Falling board.I love all things pumpkin.
How many cups of pumpkin puree do I need? It says one can, but how many cups?
Also, can I use coconut oil?
One can is 15 oz so (2 cups) is the amount. Yes you can! Delicious with coconut oil!