Pumpkin Pancake Squares
The crisp fall air is starting to scatter the leaves from the trees, and you know what that means? Time to dust off your fall recipes, break out your cans of pumpkin (or frozen homemade pumpkin puree) and get cooking! These Pumpkin Pancake Squares are great for brunch or even a hurried weeknight meal! With a cake like texture and pancake flavor, they are an easy way to get your fall pumpkin flavor fix!
Pumpkin Pancake Squares
Lisa@ Onceamonthmom.com
Ingredients:
- 1 cup all purpose flour
- 1 Tbsp brown sugar
- 0.5 Tbsp baking powder
- 0.5 tsp salt
- 1.5 tsp pumpkin pie spice
- 0.5 tsp vanilla extract
- 2 eggs
- 2 Tbsp butter, melted
- 0.5 cups pumpkin puree
- 1 cup buttermilk
Directions:
Heat oven to 375F. in a large bowl, combine flour, brown sugar, baking powder, salt, and pumpkin pie spice. In a separate bowl, whisk egg, vanilla extract, butter, pumpkin and buttermilk. Slowly pour liquid ingredients into the dry ingredients and combine until batter is thoroughly mixed. Allow to rest for 5 minutes. Divide batter between 2 8×8 baking pans. Bake 11-13 minutes or until toothpick inserted into center comes out clean. Cool for 2-3 minutes, cut into 12 squares. Serve with butter and maple syrup if desired.
Freezing Directions:
Cool completely. Transfer to a waxed paper lined cookie sheet and flash freeze. After frozen, transfer to a gallon freezer storage bag. Label and freeze. TO SERVE: Remove desired number of pancake squares from freezer and microwave 45 seconds per square or until heated through.
Servings: 12 squares
**conversion chart image provided by Erik Spiekermann
Do you have to use buttermilk? These sound great and my daughter would love them but she is on lactose free milk.
Any non dairy sub can be used
Can the buttermilk be substituted with a non-dairy alternative?
Yes Jennifer it sure can!
Can you substitute the buttermilk with yogurt?
Bethany-
I would certainly give it a try. Let us know how it turns out!
Lisa
Excellent! My kid loves anything with cinnamon in it!
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 :-)
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!
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!
This sounds delicious. Can you sub pureed butternut squash as an alternate to pumpkin for variety?
Great idea! I have some butternut puree I was just wondering what to use it in!
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.
I think increasing the vanilla extract would work just fine as well!
These look wonderful!
Thanks for the great
idea! :O)
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.
Keep us posted and let us know!
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.
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?
Lonna,
What flour(s) did you use to make it gluten free? We are starting to go wheat free this week.
Mia
Mia – Here is what our GF/DF writer suggests for a GF flour that rises well. http://www.glutenfreelyfrugal.com/2012/02/09/make-your-own-gluten-free-flour-mix/ And store in the fridge
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.
Don’t know what I did wrong, but mine turned out all mushy and flat :(
Shoot Paula! I am going to make these again this week – if I come across a discrepancy I will let you know!
I tried these but couldn’t get them to not be mushy!! They were horrible! :(
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!
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.
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!
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