Buy Now →
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 the mini dippers from EasyLunchboxes.
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 1/4 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 our Classic Meal Plan members. Each week, we provide a new lunch and dinner plan, each with 5 recipes that create amazing meals with simple ingredients used in multiple ways. It’s the ultimate waste-free solution for fresh eating with the whole family.
How to use leftover pumpkin puree
Fun fact: there is approximately 1 3/4 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.
Since it’s against my beliefs to let anything go to waste I went ahead and threw in a few recipes to help you use up that leftover pumpkin puree:
- 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 1/2 and 1/4 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
These light and fluffy Mini Pumpkin Pancakes are perfect for breakfast or lunchbox idea.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
- Cuisine: Breakfast
Scale
Ingredients
- 1 1/4 cups all-purpose flour
- 1–2 tablespoons brown sugar, optional
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup milk of choice, ( I used unsweetened almond)
- 1/2 cup pumpkin puree
- 1 large egg
- 2 tablespoons butter, melted
- Maple syrup, for serving (optional)
Instructions
- 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 1/4 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.
Notes
*The recipe nutrition facts were calculated without sugar and maple syrup.
Nutrition
- Serving Size: 4 mini pancakes
- Calories: 231
- Fat: 8.1 g
- Carbohydrates: 32.8 g
- Fiber: 1.9 g
- Protein: 6.4 g
Keywords: mini pumpkin pancakes
Recipes You May Also Like
-
10 pumpkin recipes to make with canned pumpkin
-
Cookies for breakfast. It's a thing. Blueberry Breakfast Cookies? Even better. The thing is, that…
-
Enjoy a cookie or three, with these healthy breakfast cookie recipes! Pumpkin Pie, Carrot Cake,…
-
It's the perfect tuna salad sandwich, layered with melted cheese, and grilled to perfection! This…
Can I use this recipe to make waffles? or does it need to be tweaked a little?
Still wondering if this can be used to make waffles as the recipe is or are there modifications that need to be made?
you’ll need to add more liquid to make waffles. The batter is too thick for waffles – unless you like dense waffles.
Searching for new recipes to try this fall. I am excited to try out these pancakes!
How do u pack syrup? Do u just put it in a small container with a lid? Any suggestions for one that is easy for a 6 year old to open by themself?
Tasha, the syrup is packed in small lidded containers like these.
How do you pack this in lunches with whipped cream? Whipped cream doesn’t hold up over time and turns to liquid…do you use stabilized whipped cream?
Actually, that was my question, too. My kids eat several hours after I pack their lunch (generally 6 hours or so). Also, is there a handy dandy way to make this recipe gf? Can I just sub gf all-purpose flour?
Thanks so much!
Lisa
Lisa, most kids eat room temperature pancakes without issues, the fact that they are getting pancakes… well, it’s a treat! As far as gluten free, I have not yet tested it. I’m working on a recipe as we speak.
Thank you so much, ChefCorey! I used this recipe with some tweeks (bananas, coconut-almond milk, cinnamon & nutmeg and butter only as cooking oil) and my daughters loved it! It was a great late brunch to wind down from a long hurricane Sandy recovery week. We were pretty much fine in Brooklyn but my daughters residence in manhattan was without power or water or food! A great way to return to the normal hustle & bustle of the city madness.
So glad you enjoyed them Javi!
That is so awesome Javi! Thank you so much for stopping by to share :)
Any spice or spice combo that could be used instead of pumpkin pie spice? Maybe cinnamon? Or apple pie spice?
Marisa – apple pie spice will work great too. :)