Pumpkin Sheet Pan Pancakes Recipe
These Pumpkin Sheet Pan Pancakes let you make a whole batch of fluffy pumpkin spice pancakes at once in the oven, no standing over the stove flipping pancakes required.
Servings: 24 squares
Calories: 85kcal
Cost: 4
Recipe Link
Equipment
Ingredients
- 2 cups all-purpose flour
- 3 Tablespoons light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1 cup canned pumpkin
- 2 large eggs beaten
- 2 Tablespoons melted butter
- 4 Tablespoons milk to thin batter
Toppings (optional)
- 1/3 cup mini chocolate chips
- Pecan streusel see notes
Instructions
- Preheat oven to 425 degrees F. Grease a 13x18 inch baker's half sheet pan.
- Dry Ingredients: In a large bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, and salt.2 cups all-purpose flour, 3 Tablespoons light brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground allspice, 1 teaspoon ground cinnamon, 1/2 teaspoon salt
- Wet Ingredients: In a separate bowl, combine the buttermilk, pumpkin, eggs, and melted butter.1 1/2 cups buttermilk, 1 cup canned pumpkin, 2 large eggs, 2 Tablespoons melted butter
- Combine: Add the wet ingredients to the dry ingredients and stir until just incorporated. Don't overmix. Stir in 4 to 6 tablespoons of milk, a little at a time, until the batter is thick but pourable.4 Tablespoons milk
- Bake: Pour the batter into the prepared pan and spread evenly. Add toppings, if desired. Bake 10 to 12 minutes, until the center springs back.1/3 cup mini chocolate chips, Pecan streusel
- Serve: Cut into squares and serve warm with homemade syrup.
Notes
Yield: 24 squares. Serving Size: 1 square.
Storing Instructions: Keep leftovers in the fridge and reheat gently in the microwave.
Pecan Streusel: Combine 1/4 cup chopped pecans, 1 Tablespoon cold butter, 1 1/2 Tablespoons brown sugar, 1 Tablespoon sugar, and 1/4 teaspoon cinnamon. Sprinkle on top of pancake batter right before baking.
Gluten Free: Use a high quality 1:1 gluten free baking flour. I recommend Cup4Cup.
Nutrition
Calories: 85kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 20mg | Sodium: 162mg | Potassium: 66mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1676IU | Vitamin C: 0.5mg | Calcium: 52mg | Iron: 1mg
