Trader Joe’s Tuesday

Yesterday I talked about meal prep and yesterday’s breakfast happened to turn into accidental meal prep. I have been wanting to try this box mix of pumpkin pancakes from Trader Joe’s. Monday morning seemed like as good a day as any. We were all SLOW to get up and around! Whew! It took me a solid two cups of coffee before I felt like my mind was functioning at somewhat normal capacity. So I thought pancakes might kick start us a little. 😉

I started by making one batch of these pancakes. I wasn’t sure if the kids would be super into them. For the most part they all like pumpkin flavored baked goods. However, if the pumpkin spice is too much, they don’t prefer it. Well, these were SO GOOD. It’s rare that every child likes the same thing equally. Typically one of my kiddos loves something while another dislikes or at the very least is “meh” towards it. However, all three LOVED these pancakes! So while I had the bowl, whisk, spatula, ingredients, and skillet out, I decided that rather than having to drag it all out again another day this week – I should just make the entire box. This way we can simply reheat in the microwave or toaster.

After eating all we wanted this morning, we have about 10 pancakes leftover. The kids can reheat them tomorrow or later this week, while I can be busy getting ready, finishing my workout, starting laundry, or whatever it is that I might be running around doing. 🤣 I love easy breakfasts!!!

The recipe on the box calls for 2 TBS of melted butter, 1 egg and 3/4 cup of milk combined with 1 cup of the mix. However, I omitted the butter (didn’t miss it at all), used 3 TBS of liquid egg whites and 3/4 cup of Unsweetened Vanilla Almond Milk and added a dash of vanilla extract (which we believe is a necessary ingredient for any pancake recipe).

Trader Joe's Pumpkin Pancakes

  • Servings: 20 pancakes
  • Difficulty: EASY
  • Print


  • 1 box of Trader Joe’s Pumpkin Pancake & Waffles mix
  • 2 1/4 cup of Unsweetened Vanilla Almond Milk
  • 1 tsp vanilla extract
  • 9 TBS liquid egg whites


  1. Mix all the ingredients, whisk until just combined. There will be some lumps. Don’t overmix.
  2. Heat skillet or electric skillet to 350 (I like my electric skillet for large batches of pancakes)
  3. Spray skillet with nonstick spray.
  4. Pour 1/4 cup of batter to form a pancake (1/4 cup makes a good size pancake for stacking).
  5. Cook until bubbly and flip.
  6. Continue until all batter is used.


Per Serving: 163 calories; 22.3 grams carbohydrates; 6.3 grams fat; 6.3 grams protein

I have heard that Trader Joe’s Gluten Free Pumpkin Pancake Mix is also to die for – even if you are not gluten free. I intend to grab some of this next time I go as well!

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