Pumpkin Sheet Pan Pancakes recipe

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A Delicious Twist on Pancakes

If you’re looking for a unique way to enjoy pancakes, pumpkin sheet pan pancakes might be just what you need. This delightful recipe exudes fall flavors, making it perfect for cozy brunches with family or friends. Imagine the warm spices and the creamy texture of pumpkin bringing joy to your breakfast table. Plus, the convenience of baking them in a sheet pan allows you to serve a crowd with ease. For those who love breakfast favorites, you might also enjoy making fluffy buttermilk pancakes or the delightful bacon pancakes.

What Makes This Recipe Special

There are so many reasons to try pumpkin sheet pan pancakes! Firstly, they are incredibly easy to make; simply whisk the ingredients together and pour them onto a sheet pan. This method means you can enjoy fluffy pancakes without the hassle of flipping each one. They are also a crowd-pleaser – just cut them into squares, and everyone can enjoy a piece of this fall-inspired treat.

"These pumpkin sheet pan pancakes are a game-changer! I loved how easy they were to make, and my kids couldn’t get enough of them!"

Preparing Pumpkin Sheet Pan Pancakes Recipe

Making these pancakes is straightforward, which is perfect for busy mornings or gatherings. Here’s a quick overview of the cooking process:

1. Mix Dry Ingredients: Start by whisking together the dry components in one bowl.
2. Combine Wet Ingredients: In another container, mix the wet ingredients until well combined.
3. Combine Mixtures: Add the wet ingredients to the dry and mix until the batter is light and fluffy.
4. Bake: Spread the batter across the sheet pan and bake until golden.

What You’ll Need

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Here’s a list of ingredients so you can gather everything before starting:

• 1 ¼ cup all-purpose flour
• 2 tablespoons packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 teaspoon pumpkin pie spice
• 1 cup almond milk (or any milk you use)
• 2 tablespoons apple cider vinegar
• 1/2 cup pumpkin puree
• 2 tablespoons vegetable oil
• 1/2 teaspoon pure vanilla extract
• 1/4 cup unsalted butter (melted)
• 2 tablespoons packed dark brown sugar

You can always adjust these ingredients to suit your taste, just like you can with other pancake recipes, such as blueberry buttermilk pancakes.

Step-by-Step Instructions

Now, let’s go through the directions to create this tasty dish:

1. Preheat your oven to 425 degrees F. Prepare a large 13" x 9" rimmed sheet pan by lining it with parchment paper.
2. In a large mixing bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
3. In a separate large measuring cup, whisk together the milk, vinegar, pumpkin puree, vegetable oil, and vanilla extract.
4. Combine the wet and dry mixtures until the batter is thick and airy. It’s perfectly fine if it’s a bit lumpy!
5. Pour the batter into the prepared sheet pan. For an extra touch, consider adding chocolate chips on top.
6. Bake for approximately 12 to 14 minutes, until the surface is golden and set.
7. After baking, allow the pancakes to cool slightly before cutting them into squares.
8. Serve warm with a mix of spiced butter made from your favorite flavored ingredients.

Best Ways to Enjoy It

These pancakes are versatile in serving options; you can enjoy them plain or topped with your favorite syrup. Fresh fruit, whipped cream, or spiced butter pairs wonderfully with the rich pumpkin flavor. They can also be complemented by some crispy bacon for a savory contrast.

How to Store & Freeze

If you have leftovers (which is rare, but possible!), store them in an airtight container in the fridge for up to three days. You can reheat them quickly in the microwave or oven. For longer storage, consider freezing them for up to a month. Just make sure to place parchment paper between layers to prevent sticking.

Helpful Cooking Tips

1. Buttermilk Substitute: If you don’t have almond milk, regular milk, or even a buttermilk substitute (milk with a splash of vinegar) works well.
2. Pumpkin Puree: Ensure you use pure pumpkin puree, not pumpkin pie filling, which contains additional sugars and spices.
3. Make-Ahead: You can prepare the dry ingredients in advance for a quicker breakfast on busy mornings.

Variations

Feel free to get creative with this recipe! You can add nuts, change the spices, or try different toppings. Consider using alternative sweeteners if desired or even mix in some shredded coconut for a tropical twist.

FAQs

Can I make these pancakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend for a delicious and safe option.

How long does it take to prepare these pancakes?

Overall preparation and cooking time is approximately 30 minutes, making them perfect for a quick and tasty meal.

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure to cook and puree it properly to get a smooth consistency.

Conclusion

These pumpkin sheet pan pancakes are a fantastic addition to your fall breakfast lineup. They’re not only easy to prepare but also full of flavor. If you’d like to explore more pumpkin pancake ideas, check out these recipes: Sheet Pan Pumpkin Pancakes – Easy Weeknight Recipes, pumpkin cottage cheese sheet pan pancakes, and Pumpkin Sheet Pan Pancakes Recipe – Crunchy Creamy Sweet. Enjoy your cooking adventure!

Pumpkin Sheet Pan Pancakes

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Enjoy fall flavors with these easy pumpkin sheet pan pancakes, perfect for serving a crowd at brunch.

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Prep Time 10 minutes mins

Cook Time 14 minutes mins

Total Time 30 minutes mins

Servings: 12 squares

Course: Breakfast, Brunch

Cuisine: American

Calories: 150

Ingredients Method Nutrition Notes

Ingredients

  

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Dry Ingredients

• 1 1/4 cups all-purpose flour
• 2 tablespoons packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 teaspoon pumpkin pie spice

Wet Ingredients

• 1 cup almond milk (or any milk you use)
• 2 tablespoons apple cider vinegar
• 1/2 cup pumpkin puree
• 2 tablespoons vegetable oil
• 1/2 teaspoon pure vanilla extract
• 1/4 cup unsalted butter (melted)
• 2 tablespoons packed dark brown sugar

Method

 

Preparation

1. Preheat your oven to 425 degrees F. Prepare a large 13" x 9" rimmed sheet pan by lining it with parchment paper.
2. In a large mixing bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
3. In a separate large measuring cup, whisk together the milk, vinegar, pumpkin puree, vegetable oil, and vanilla extract.
4. Combine the wet and dry mixtures until the batter is thick and airy. It’s perfectly fine if it’s a bit lumpy!

Baking

1. Pour the batter into the prepared sheet pan. For an extra touch, consider adding chocolate chips on top.
2. Bake for approximately 12 to 14 minutes, until the surface is golden and set.
3. After baking, allow the pancakes to cool slightly before cutting them into squares.

Serving

1. Serve warm with a mix of spiced butter made from your favorite flavored ingredients or your preferred toppings.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 3gSodium: 200mgFiber: 1gSugar: 5g

Notes

For leftovers, store in an airtight container in the fridge for up to three days. For longer storage, freeze for up to a month with parchment paper between layers. These pancakes are versatile and can be topped with syrup, whipped cream, fresh fruit, or served with crispy bacon.

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