Sheet Pan Pumpkin Pancakes
Rich with real pumpkin, and fragrant with pumpkin spice, these easy sheet pan pancakes are the perfect Autumn breakfast!
Prep Time10 minutes mins
Cook Time18 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: American
Keyword: pancake recipe, pumpkin pancakes
Servings: 16
Calories: 161kcal
Preheat oven to 450˚F.
Generously grease an 18×13 baking sheet with cooking spray and set aside. For taller pancakes, use a 15×11 baking sheet.
In a mixing bowl, whisk together milk, egg, pumpkin, sugar, butter, and vanilla; set aside.
In a separate mixing bowl, combine flour, baking powder, baking soda, pumpkin spice, and salt; whisk until well combined.
Add the flour mixture to the milk mixture and, using a rubber spatula, fold the mixture until thoroughly incorporated. Do not overmix. Transfer batter to previously prepared baking sheet and spread it out into an even layer. Top with pecans.
Bake for 14 to 18 minutes, or until pancake is puffed up, top is golden brown, and pulls away from the edges of the pan.
Remove from oven and allow to cool slightly; about 10 minutes.
Cut into squares, and serve with maple syrup.
Calories: 161kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 203mg | Potassium: 108mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1944IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg