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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!

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

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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Nutrition Facts

Servings Per Recipe
12 Servings
Serving Size
1 Pancake
Amount Per Serving
Calories
84
Total Fat
3g
Saturated Fat
2g
Cholesterol
38mg
Sodium
50mg
Potassium
89g
Total Carbohydrates
11g
Fiber
1g
Sugar
2g
Protein
3g
WW+ Points
2
WW SmartPoints
3

32 Comments

Join the discussion
  1. 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 🙂

  2. 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!

    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!

  3. 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.

  4. 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.

  5. 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.

  6. 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?

  7. 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.

  8. 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!

    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.

      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!

    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.

    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!

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