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Pumpkin Sheet Pan Pancakes

Fluffy Pumpkin Sheet Pan Pancakes for Cozy Fall Mornings

These Pumpkin Sheet Pan Pancakes are fluffy, flavorful, and perfect for a cozy fall breakfast. Easy to make and serve, they capture the essence of autumn in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 2 cups All-Purpose Flour Can substitute with a gluten-free flour blend.
  • 1 cup Sugar Brown sugar can be used for a deeper flavor.
  • 2 tablespoons Baking Powder Ensure it's fresh for optimal rise.
  • 1 teaspoon Baking Soda Works with acidic components for pancakes to rise.
  • 2 teaspoons Pumpkin Pie Spice Can substitute with cinnamon, nutmeg, and ginger.
  • 1 teaspoon Salt Essential for balancing flavors.
  • 2 cups Buttermilk Can substitute with milk mixed with vinegar or lemon juice.
  • 1 cup Pumpkin Puree Ensure it's 100% pumpkin puree, not pie filling.
  • 1 large Egg Can substitute with flaxseed meal for vegan option.
  • 1/4 cup Melted Butter Can substitute with vegetable oil for dairy-free.

Equipment

  • Baking Sheet
  • Parchment paper
  • mixing bowls
  • whisk
  • spatula
  • knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line an 18x13 inch baking sheet with parchment paper, lightly spraying it with nonstick cooking spray.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, baking soda, and salt until well combined.
  3. In another bowl, combine the buttermilk, pumpkin puree, large egg, and melted butter. Beat well until blended.
  4. Gradually add the dry mixture to the wet ingredients, gently stirring until just combined, being careful not to overmix.
  5. Pour the batter into the prepared baking sheet, using a spatula to spread it evenly across the surface.
  6. Bake for about 15-20 minutes, checking for doneness with a toothpick in the center.
  7. Once baked, allow the pancakes to cool for about 10 minutes before slicing into squares.
  8. Serve warm with toppings like whipped cream, maple syrup, or nuts.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 35gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 450IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

For best results, mix wet and dry ingredients separately and avoid overmixing to keep pancakes light and fluffy.

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