How to Freeze Whole Wheat Pumpkin Pancakes

Do you want your entire house to smell like fall without using a scented candle? Do what I do and make pumpkin pancakes for dinner or breakfast or both. I made a double batch of these divine fall pumpkin pancakes and boy am I glad. I substituted white whole wheat flour in the following recipe from I don’t consider this meal empty calories nor unhealthy when they are made with 100% whole wheat flour and a super food like pumpkin!

Here’s an early kitchen tip I use which helps me later in the evening when I’m in a rush with four hungry kids running around.

I mix the dry ingredients and set aside on my counter for later. I also mix the wet ingredients and place it in the refrigerator for later.


When it’s time to make pancakes during rush hour,  all I have to do is combine the two and cook.

How to Freeze Pancakes:

I cool completely on a cooling rack and place them on a flexible chopping board or container that will fit in the freezer. Place the pancakes on a single layer. It’s okay to place sheets of aluminum foil or wax paper in between the stacks. Cooking spray keeps the foil from sticking. Flash freeze for one to two hours until semi-solid. Transfer to a labeled freezer bag. Squeeze the air out. These pancakes can be removed and reheated individually on a hurried morning.


How to Reheat Pancakes:

Reheat thawed pancakes for one to two minutes in the microwave.

Pancakes can be reheated from a frozen state with a little more diligence. Heat on 70% power for up to two minutes. Microwave an additional minute on high if necessary.

Pumpkin Pancakes (adapted from


  • 1 1/2 cups milk
  • 1 cup pumpkin puree (I substituted butternut puree)
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the wet mixture just enough to combine.
  2. Heat a lightly oiled griddle or frying pan over medium high heat.  I reduced my heat to medium to medium-low to make sure the interior cooked well. Also, I added a tablespoon or two of water while the batter continued to thicken. Dip a 1/4 measuring cup with the batter and pour onto the griddle for each pancake. Brown on both sides and serve hot.
Stay tuned for tomorrow for the homemade pancake syrup recipe. It’s super easy and frugal.
Try sour cream pancakes if you’re fresh out of pumpkin or butternut puree.
Do you cook and freeze pancakes? This is linked to Tasty Tuesday and Tempt My Tummy

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