Sheet Pan Pumpkin Pancakes
These Pumpkin Sheet Pan Pancakes are fluffy, healthy, and so easy to make! You can add chocolate chips, dried fruit or nuts and serve a stack of pancakes as a fulfilling breakfast!
Servings: 16 pieces
Ingredients
- 1¼ cup all purpose flour
- 1 tablespoon baking powder
- 2 tablespoons light brown sugar
- 1 teaspoon cinnamon ground
- ½ teaspoon nutmeg
- ⅛ teaspoon cloves ground
- 1 teaspoon vanilla extract
- ½ cup pumpkin purée
- 2 eggs
- 1 cup milk almond milk or oat milk
Instructions
- Preheat oven to 350°F. Prepare a 9x13 sheet pan with baking spray or line it with parchment paper.
- In a medium bowl combine the flour, nutmeg, cinnamon, clove, brown sugar and baking powder.
- Then add the eggs, milk, vanilla extract and pumpkin puree. Mix well using whisk until well combined.
- Pour the batter into the sheet pan and spread evenly. Top the pancake batter with your favorite toppings like your favorite fruit or chocolate chips. I prefer it plain then top after it is cooked.
- Optional: mix additional 2 tablespoons of light brown sugar and 1/2 tablespoon of all purpose flour then garnish all the pancake batter.
- Bake at 350 degrees for 18-20 minutes, until it springs back to touch.
- Slice and serve warm topped with maple syrup or honey.
Traditional Pumpkin Pancakes:
- Grease a griddle or skillet with butter and heat on medium heat.
- Follow steps 2 and 3 above to make the pumpkin pancake batter.
- Using a 1/4 cup measuring cup, ladle, or ice cream scoop, pour the batter into a hot, greased griddle or skillet.
- Cook for about 2 minutes or until the edges bubble and the bubbles open. Then carefully turn the pancakes with a spatula and cook for about a minute more on the other side. Repeat for each pancake.
Notes
Top Tips:
- To get the pancake batter light and fluffy, be careful not to over-mix the ingredients! Otherwise, it will make the pancakes chewy.
- Preheat your oven before you start making the pancake batter, so it’s ready to go when the batter is in the pan. Avoid the batter to sit in the pan for too long or the pancakes won’t bake properly.
- Don't forget to line the baking sheet with parchment paper. It lets you easily cut the pancakes into square pieces and remove from the pan without sticking. Also it is much better for an easy clean-up.
- Use 2 whole eggs. I tried using liquid egg whites but they weren’t as fluffy.
- In the video as I mixed the dry ingredients I forgot to add the nutmeg, clove and cinnamon. Therefore, you will notice that I added them when I added the liquid. I advised to follow the directions as I have stated them above and if you make a mistake like I did it is totally fine.
Nutrition
Serving: 1 piece | Calories: 165kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Sodium: 201mg | Potassium: 108mg | Vitamin A: 1944IU