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    Home » Recipes » Freezer Recipes

    Easy Pumpkin Pancakes Freezer Recipe

    Published: Mar 12, 2010 · Modified: Mar 22, 2022 · This post may contain affiliate links

    1.4K shares
    • 129
    Jump to Recipe Print 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 ¼ 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

    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Prep Time: 5 minutes
    Cook Time: 3 minutes
    Total Time: 8 minutes
    Servings: 4
    Author: Melissa Jennings

    Ingredients

    • 2 cups all-purpose or whole-wheat flour
    • 2 tablespoon Sugar
    • 1 tablespoon Baking Powder
    • ½ teaspoon Salt
    • 2 beaten Eggs
    • 2 cups Milk
    • 2 tablespoon Oil
    • 1 can Pumpkin 15 oz
    • 1 teaspoon cinnamon
    • 1 tablespoon 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 ¼ 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
    Tried this recipe?Mention @SPMoms or tag #SPMOMS!

    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

    Stockpiling Moms can be found in all your favorite places. Hop on over to Instagram and follow the fun. We love posting memes, family fun, travel, and whatever we are feeling that day. Pinterest is also an amazing place to visit Stockpiling Moms. This is where you can pin all your favorite articles from our Food, Travel & Lifestyle Blog.

    Melissa Jennings

    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.

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    1.4K shares
    • 129

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    Reader Interactions

    Comments

    1. jess

      March 29, 2010 at 11:06 am

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

      Reply
      • Melissa

        March 29, 2010 at 11:19 am

        Thanks Jess!!!

        Reply
    2. Kimberly

      November 16, 2010 at 2:02 am

      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! 🙂

      Reply
      • Melissa@StockpilingMoms

        September 15, 2011 at 2:08 pm

        Thanks Kimberly!

        Reply
    3. Erica Ardali

      November 16, 2010 at 8:43 am

      That sound divine! I think they'd be perfect for a fall brunch.

      Reply
    4. Jill Henson

      November 23, 2010 at 11:32 am

      Made them and they were a hit!

      Reply
    5. Donna (Madison Coupon Connection)

      January 17, 2011 at 8:54 am

      This looks like a really fun recipe! I'll have to try it sometime! 🙂

      Reply
    6. su

      February 28, 2011 at 5:48 pm

      RE: Pumpkin pancakes

      Could I just add canned pumpkin to a box mix pancake(ie: Aunt Jemima)?

      thx

      Reply
      • Melissa@StockpilingMoms

        February 28, 2011 at 6:54 pm

        I am sure you could. I have not tried that.

        Reply
    7. katklaw777

      March 04, 2011 at 3:16 am

      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.

      Reply
      • Melissa@StockpilingMoms

        September 15, 2011 at 2:09 pm

        I am so jealous of your canned organic pumpkin!

        Reply
    8. Sara

      October 27, 2011 at 11:30 am

      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.

      Reply
      • Melissa@StockpilingMoms

        October 27, 2011 at 12:49 pm

        No, they were "normal"

        Reply
        • Kellie

          November 09, 2011 at 8:38 pm

          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.

          Reply
    9. kathaleen

      November 09, 2011 at 12:19 pm

      Is it the larger can of pumpkin that it calls for? ( how many cups puree?)

      Reply
    10. Amber

      November 13, 2011 at 7:31 pm

      yum yum - the only change I'm making is adding some nutmeg!

      Reply
    11. Wendy Sweedman

      November 23, 2011 at 11:17 pm

      I love pumpkin and have always wanted to make pumpkin pancakes! Thanks for the recipe!

      Reply
    12. Aundrea Martin

      December 10, 2012 at 1:43 pm

      5 stars
      I pinned this recipe to my Pinterest board for the Kenmore Freezer contest!

      Reply
    13. Kim T

      December 11, 2012 at 8:32 pm

      Pinned and excited to try them soon.

      Reply
    14. Lillie McEntyre

      December 14, 2012 at 10:53 pm

      Sounds great...I just pinned it..one more entry in the Kenmore Freezer giveaway!

      Reply
    15. Chris Dixon

      December 16, 2012 at 1:35 am

      Just pinned the pumpkin pancakes to my Autumn Leaves are Falling board.I love all things pumpkin.

      Reply
    16. Karolina

      September 25, 2015 at 8:49 pm

      How many cups of pumpkin puree do I need? It says one can, but how many cups?
      Also, can I use coconut oil?

      Reply
      • Melissa@StockpilingMoms

        September 27, 2015 at 2:44 pm

        One can is 15 oz so (2 cups) is the amount. Yes you can! Delicious with coconut oil!

        Reply

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