Sheet Pan Pumpkin Pancakes
Rich with real pumpkin, and fragrant with pumpkin spice, these easy sheet pan pumpkin pancakes are the perfect Autumn breakfast!
Servings: 16
Ingredients
- 2 cups milk
- 1 large egg
- ¾ cup pumpkin puree NOT pumpkin pie filling
- ¼ cup granulated sugar
- 4 tablespoons butter melted
- ½ tablespoon pure vanilla extract
- 2 ¼ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ⅔ cup chopped pecans
- maple syrup for serving
Instructions
- 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.
Nutrition
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
