Recipes / Breakfast

Pumpkin Pancake Squares

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Pumpkin Pancake Squares

Lisa
The Cook
12 Servings
10 Ingredients
32 Comments

With a cake like texture and pancake flavor, these Pumpkin Pancake Squares are an easy way to get your fall pumpkin flavor fix!

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12 Servings
10 Ingredients
32 Comments

Ingredients

  • 1 cup Flour, All-Purpose
  • 1 tablespoon Brown Sugar
  • ½ tablespoons Baking Powder
  • ½ teaspoons Salt
  • 1 ½ teaspoons Pumpkin Pie Spice
  • 2 individual Egg
  • ½ teaspoons Vanilla Extract
  • 2 tablespoons melt Butter
  • ½ cups Pumpkin, Canned
  • 1 cup Buttermilk

Containers

Supplies

  • 1.Baking Pan, 9x13
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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. In a large bowl, combine flour, brown sugar, baking powder, salt, and pumpkin pie spice.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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

  1. Prep from frozen
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Make It Now Cooking Directions

Oven Cook

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

  1. In a large bowl, combine flour, brown sugar, baking powder, salt, and pumpkin pie spice.
  2. In a separate bowl, whisk eggs, vanilla extract, butter, pumpkin and buttermilk.
  3. Slowly pour liquid ingredients into the dry ingredients and combine until batter is thoroughly mixed.
  4. Allow to rest for 5 minutes.
  5. Divide batter among indicated number of baking pans.
  6. Bake at 375 for 11-13 minutes or until toothpick inserted into center comes out clean.

Categories

traditional, vegetarian, nut-free, fall, winter, 30-min-meal, kosher, kid-friendly, spring, summer, low-sodium, low-carb, diet, wwsmartpoints, soy-free, fish-free, shellfish-free

Categories

traditional, vegetarian, nut-free, fall, winter, 30-min-meal, kosher, kid-friendly, spring, summer, low-sodium, low-carb, diet, wwsmartpoints, soy-free, fish-free, shellfish-free

32 Comments

Join the discussion

  5. I know what we’re having for breakfast tomorrow! My kids will love this. I think making a double batch to use the can of pukin and freezing the extras will be necessary too 🙂

    Reply

  6. I have one of those “perfect brownie” pans… I’m thinking this recipe would be great for it. Anyone have any idea if the baking time would change since it isn’t glass? Thanks for any info!

    Reply

    1. Maggie – I am not sure how the baking time will be affected – I would suggest testing it with a knife to see if the center is done!

      Reply

  8. What could I substitute for the Almond Extract? My daughter’s school has a nut free policy and if I want to send this as a treat I’d need to just leave out the almond extract,replace it with something else, or just increase the vanilla extract amount.

    Reply

  10. I have these in the oven now. I substituted gluten free all purpose flour but they don’t seem to have risen as much as the picture:( Hopefully they still taste as good.

    Reply

  11. I tried one out of the oven and they taste good but it’s more like french toast then pancakes. I’ll have to try a different flour mix next time.

    Reply

  12. I am hooked on these, they are great. I made them again this morning, but gluten free and wrote about it on my blog. I linked your recipe too. Why didn’t I think of baking them sooner?

    Reply

  13. I am hooked on these, they are great. I made them again this morning, but gluten free and wrote about it on my blog. I linked your recipe too.

    Reply

  15. I am just finishing a pan of these- they smell and look Ah-maz-ing. That said, they’ve already been in an extra 7 min and still going… not sure what’s taking so long, they’re still wet in the middle. Hope they start to resemble a pancake soon! Yum!

    Reply

    1. Ugh, I’m just baking and baking and they are still mush. I have no idea what I did wrong but these smell delish and are inedible. SAD FACE.

      Reply

      1. Jaclyn – I don’t know what went wrong! I am going to test the recipe again and see if anything needs adjusted! Thanks for your input!

        Reply

    1. Kate – so sorry this recipe didn’t turn out well for you. We always appreciate feedback so that we can continually improve our site and recipes.

      Reply

    1. Unfortunately coconut flour isn’t a 1:1 sub for all purpose flour. You may have to do some experimenting, and please let us know how it turns out!

      Reply