Pumpkin Sheet Pan Pancakes (Easy Baked Recipe)
These pumpkin sheet pan pancakes are the perfect fall breakfast when you want regular pancakes for your busy mornings. This easy sheet pan method is such a quick breakfast that will satisfy all your pumpkin flavor cravings.
Servings: 6 servings
Calories: 222kcal
Ingredients
- ¼ cup butter melted
- ⅓ cup granulated sugar
- 1 egg
- ¾ cup pumpkin purée
- 2 cups unsweetened almond milk
- 1 tsp vanilla extract
- 2 ¼ cup all-purpose 1:1 gf flour OR regular all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 1 tsp pumpkin pie spice
- Optional toppings - chopped pecans pumpkin seeds, more butter, maple syrup, cream cheese glaze (whatever your preference is).
Instructions
- Preheat oven to 425F. In a medium size bowl, mix together the melted butter, granulated sugar, egg, pumpkin purée, milk, and vanilla.
- 2) In a separate bowl mix together the flour, baking powder, baking soda, salt and pumpkin spice.
- 3) Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- 4) Grease a 15x11 baking sheet. Pour the pancake batter into the baking sheet. Top with chopped pecans and pumpkin seeds.
- 5) Bake for 16-20 minutes. Until pancake has puffed up and the sides have pulled away from the pan.
- 6) Remove from oven and allow to cook before cutting. Serve with more butter and maple syrup! Enjoy!
Nutrition
Serving: 1g | Calories: 222kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 365mg | Fiber: 2g | Sugar: 12g