Pumpkin Pancakes with Freezer-Friendly Batter | CookOS

Pumpkin Pancakes

Name: Pumpkin Pancakes with Freezer-Friendly Batter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp ground cinnamon; 1 tsp pumpkin pie spice; 3 tsp baking powder; 1/4 cup granulated sugar; 1/4 cup brown sugar; 2 large eggs; 1 tsp vanilla extract; 7.5 oz pumpkin purée; 4 tbsp butter, melted; 1 1/2 cups milk; butter, for cooking; butter, for serving; maple syrup, for serving

These pumpkin pancakes are soft and spiced with cinnamon and pumpkin pie spice, and the batter freezes beautifully for quick future breakfasts. A cozy option when you need comfort food fast.

🌍American 🏷️Pumpkin pancakes 🏷️Pancakes 🏷️Pumpkin 🏷️Pumpkin spice 🏷️Breakfast

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by tinekeyounger

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Ingredients

2 cups all-purpose flour
1 tsp ground cinnamon
1 tsp pumpkin pie spice
3 tsp baking powder
1/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
7.5 oz pumpkin purée
4 tbsp butter, melted
1 1/2 cups milk
butter, for cooking
butter, for servingoptional
maple syrup, for servingoptional

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Instructions

1
In a large mixing bowl, combine the all-purpose flour, cinnamon, pumpkin pie spice, baking powder, granulated sugar, and brown sugar.
2
To the dry ingredients, add the eggs, vanilla extract, pumpkin purée, melted butter, and milk.
3
Whisk all ingredients together until just combined. Do not overmix.
4
Heat a griddle or large non-stick pan over medium heat. Melt a pat of butter to coat the surface.
5
Ladle the pancake batter onto the hot griddle, making pancakes of your desired size.
6
Cook for 2-3 minutes per side, until bubbles form on the surface and the edges are set. Flip and cook until golden brown.
7
Serve the pancakes warm, topped with butter and maple syrup.

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Tips & Notes

Pro tips

Let the batter rest 5 minutes after mixing to allow the baking powder to fully activate and create fluffier pancakes.
Cook on medium heat, not high — pumpkin batter browns faster due to sugar content; medium ensures a golden exterior and cooked interior.
Use a portioning scoop (¼ cup) to make uniform pancakes that cook evenly and look professional.
Freeze leftover batter in ice cube trays for portion control, then transfer cubes to a freezer bag for storage up to 3 months.

Substitutions

All-purpose flour → whole wheat flour (use 1¾ cups; adds nuttiness but slightly denser texture)
Granulated sugar + brown sugar → ½ cup coconut sugar (reduces white sugar; minor flavor shift toward caramel)
Pumpkin purée → sweet potato purée (1:1 swap; slightly earthier, less spiced flavor)

Storage & make-ahead

Store cooked pancakes in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months; reheat in a toaster or 350°F oven. Batter keeps refrigerated for 1 day or frozen for up to 3 months.

Common Questions

Can you freeze pumpkin pancake batter?

Yes. Portion the batter into freezer bags or ice cube trays, freeze up to 3 months, then thaw in the refrigerator or cook from frozen (add 1–2 minutes per side).