These homemade Mini Pumpkin Pancakes are so light, fluffy, and a great way to use canned pumpkin! Plus they are the perfect size to pack into the lunchbox!
If pancakes for lunch aren’t enough to make anyone’s day, let’s try Mini Pumpkin Pancakes. I believe pumpkin anything should be enjoyed all year round and these tiny pumpkin spice pancakes are a great start.
These fluffy pancakes hold together well, have a fluffy texture and taste so good you don’t even need syrup! But what are pancakes without a little maple syrup?
You can totally pack a little syrup for lunch in a small lidded container like this one.
How to freeze pumpkin pancakes
One batch is barely enough for my family; so I’ll often double the batch and freeze the leftovers a future breakfast or for a quick reheat and lunch!
To freeze, simply line a baking sheet with parchment paper, place the pancakes on top, and freeze.
How to reheat frozen pancakes
To reheat frozen pancakes, simply remove them from the freezer and give them a quick warm in the toaster, toaster oven, or microwave before serving or packing into lunch containers.
As fun as it is to eat a whole plateful of tiny pancakes, if you prefer larger a pancake then scoop the batter by ¼ cupfuls, it’s just as good!
What I love about this recipe is that it’s a cook once, eat twice recipe which is always a winner especially for my members who use m Meal Prep’d ebook. It’s packed full of lunches and dinners you can cook and pack to help save yourself time.
Meal Prep’d eBook
In this book, I share 70+ recipes that can be cooked ahead, stored in single-serve portions or frozen, and save you time and effort in the kitchen.
Cook once and have ready-to-eat meals for an entire week. These nutritious and filling recipes can be enjoyed as dinner or packed for lunch.
How to use leftover pumpkin puree
Fun fact: there is approximately 1 ¾ cups pumpkin puree in each can. But how many recipes call for a whole can of pumpkin? Not many, and you’ll even have a good bit of leftover pumpkin puree from this recipe.
- Double or triple this batch of mini pancakes- (your kitchen will be a pancake factory, but it’s totally worth it!)
- Pumpkin Pie Bites
- Stir it into your morning oats
- Add an extra rich flavor to chili
- Pumpkin Swirl Brownies– don’t even get me started!
- Pumpkin Scones
This list could go on for days, but hey that’s another post for another day. Let’s just start with these!
How to freeze pumpkin puree
Don’t plan on making any of those delicious recipes with pumpkin anytime soon? Then freeze those leftovers in a freezer-safe container or plastic zip bag, it will last for up to 3 months.
I suggest you freeze it in ½ and ¼ cup measurements and label the zip bag. This way, you’ll have the exact amount you need for another recipe.
To use it, thaw it in the refrigerator overnight before using. However, let’s be real, with mini pumpkin pancakes to make and all those delicious recipes above, you put those leftovers to use fast.
Mini Pumpkin Pancakes
- 1 ¼ cups all-purpose flour
- 1-2 tablespoons brown sugar, optional
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup milk of choice, ( I used unsweetened almond)
- ½ cup pumpkin puree
- 1 large egg
- 2 tablespoons butter, melted
- Maple syrup, for serving (optional)
- In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice. Stir to combine.
- In a separate large bowl, combine the milk, pumpkin puree, egg, and butter. Whisk to combine.
- Add the dry ingredients to the wet ingredients and whisk together until just combined.
- In a large greased skillet or griddle, over medium heat pour 1 to 2 tablespoons batter to make small pancakes. For larger pancakes, up to ¼ cup of batter. Cook for 2 to 3 minutes until pancake batter starts to bubble and flip. Cook for an additional minute or until the middle is cooked through and the bottoms are golden brown.
- Remove pancakes from the skillet and serve with maple syrup, if using.