fbpx Print

Large Family Pumpkin Pancakes | Make Ahead Breakfast Freezer Meals

  • Author: Jamerrill Stewart


This large family recipe makes 6 dozen thick pumpkin pancakes! My children love these pumpkin pancakes with syrup and butter. I hope your family enjoys these large family pumpkin pancakes, too!


  • 12 cups flour
  • 1 cup sugar
  • 1/2 cup baking powder
  • 2 1/2 tbs salt
  • 2 tbs cinnamon
  • 1 tbs ground ginger
  • 1 tbs All spice
  • 12 eggs
  • 12 cups milk
  • 2 – 29.oz canned pumpkin


  1. Fully mix all pumpkin pancake ingredients in large mixing bowl.
  2. Cook pancakes on griddle or stovetop. I used two griddles and cooked six medium sized pancakes at one time.
  3. Allow pancakes to cool after cooking.
  4. Place in labeled gallon size freezer bags and place in freezer for up to six months.



  • Set out your bag of frozen pumpkin pancakes from the freezer into the refrigerator the day before you need them. On breakfast morning just microwave your pancakes for a few minutes! Sometimes I’ll microwave 5-6 pancakes at a time, sometimes just 2-3. Microwave temps and times may vary. Start with the lowest time (example: 30 seconds for one pancake) possible and add a few more seconds if needed.


  • Some freezer cooking moms place a layer of parchment paper in-between each pancake to be able to pull out just a few pancakes at a time. I don’t personally do this because I always need the entire gallon bag full for a large family breakfast.

Keywords: Large Family Pumpkin Pancakes, Pumpkin Pancakes, Pumpkin Pancakes Recipe