Sheet Pan Pumpkin Pancakes

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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!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, brunch

Cuisine: American

Keyword: baked pumpkin pancakes, easy pan sheet pumpkin pancake recipe, pan sheet pumpkin pancake, pumpkin pancake

Servings: pieces

Author: Lama

Ingredients

1¼ cups 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:

Preheat for Sucess: Preheat your oven before you make the pancake batter, so it’s ready to go when the batter is in the pan. Don't let the batter in the pan for long before tossing it in the oven or the pancakes won’t bake properly.

Prepare your Pan: Don't forget to line the baking sheet with parchment paper. It lets you easily cut the pancakes into square pieces and remove them from the pan without sticking. Also, it makes cleaning easier.

Use Whole Eggs: I tried to use liquid egg whites, but the pancakes didn't come out as fluffy as expected.

A Larger Batch: If you want to please a crowd or you want leftovers to be stored for later, you can double the batch. Bake the batter in a larger pan or use two pans at once.

Get the Right Texture: Do not overmix the batter when combining the wet and dry ingredients. If you do, this will lead to tough, dense pancakes. Do not worry about few small lumps in the batter; they will smooth out during baking.

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