I’ve made pumpkin pancakes a few different ways over the years, but this one is my absolute favorite because I think it tastes like pumpkin pie! Especially when you top it with a generous helping of whipped cream. Delicious!
I like to make a large batch of these and then freeze them for a quick morning breakfast. They’re not quite as fluffy once frozen and then reheated – but still very yummy!
If you freeze them, place a piece of wax or parchment paper between each pancake if you’re stacking them. This will make it easier to select one pancake at a time to reheat. Or, you could place each one in its own freezer Ziplock back, but I don’t find it very economical to use one bag for one pancake. You could also place several in a plastic container meant for a freezer. But, for me, that wastes space.
I hope you enjoy these – they are definitely one of my favorite fall breakfast options.Print