Freezer Meal Recipes / Breakfast / Harvest Pancakes

Harvest Pancakes

This family-favorite features familiar fall spices and make me long for a cool, crisp Saturday morning in which we eat a big breakfast before heading out to rake (and of course jump in!) leaves.
4 Servings Meet The Cook Print
Harvest Pancakes

Ingredients

  • 2 cups cook and mash Squash, Butternut
  • 2 individual Egg
  • ½ cups Canola Oil
  • 2 cups Flour, All-Purpose
  • 1 tablespoon Baking Powder
  • 2 teaspoons Cinnamon
  • 1 teaspoon Nutmeg
  • ½ teaspoons Ginger, Ground
  • 2 tablespoons Brown Sugar
  • ½ cups Water

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Beat together squash, eggs, and oil.
  2. Add dry ingredients, and mix well. If batter is too thick, add a few Tablespoons of water at a time until you achieve desired consistency.
  3. Drop by spoonfuls on hot, oiled griddle.
  4. Cook first side until bubbles begin to appear.
  5. Flip and cook until done.
  6. Repeat until all pancakes are cooked through.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Beat together squash, eggs, and oil.
  2. Add dry ingredients, and mix well. If batter is too thick, add a few Tablespoons of water to achieve desired consistency.
  3. Drop by spoonfuls on hot, oiled griddle.
  4. Cook first side until bubbles begin to appear.
  5. Flip and cook until done.
  6. Repeat until all pancakes are cooked through.
  7. Allow to cool.
  8. Place in freezer bags, seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in microwave for 1-2 minutes or until heated through.

15 Comments

Join the discussion
  1. Last week, I didn’t have enough milk for my weekly waffle recipe so I substituted a cup of pumpkin. Even my pickiest eater loved them! This week, I am eager to try your version!

  2. I made a double batch of these morning and my two teenaged boys and husband ate so many that I barely have enough for breakfast for two people! Great recipe! I love your site, and while I haven’t yet completed a full month I frequently try your recipes and make a double batch. Thank you for all of your hard work!

  3. I tried to make these this morning, but they were so thick they wouldn’t sit up. I even tripled the water. Any ideas?

    1. The only suggestion I have is add more water. I made a few different batches using the same ingredients. Depending on how thick my squash puree was, I needed more or less water.

  4. I made these just tonight & the kiddo & I tried one out to see how they tasted, boy were they delicious! I used a can of Organic butternut squash puree & it was just the right amount. The only other changes I made were I used 1.5cups of oat flour & .5 cup of oats and applesauce instead of oil & coconut milk instead of water. As the little one was settling down to sleep she said I can’t wait to get up & have pancakes haha! 🙂 Thanks for such a great recipe!

  5. These are really great! I used butternut squash and we gobbled them down. Yum, yum! They’re really great with a smear of peanut butter on top. I reposted this recipe on my Facebook wall. Thanks!

  6. I figured I should finally leave a comment, because I’ve made these about 6 times already. I LOVE them. So does my 19 month old. I add at least 1/2 cup extra water, otherwise they are way too thick. Thanks for the recipe!

  7. I find these very thick for pancakes, so we make them as waffles instead. So yummy! I try to make enough to have some extra to smear with cream cheese and serve as a sandwich for lunch. Extra yummy!

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