Pumpkin Pancake Squares

By BClover

Servings: 12 squares

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

Details

Adapted from onceamonthmeals.com

Preparation

Step 1

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.