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Pumpkin Sheet Pan Pancakes Recipe

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3.9 from 15 reviews

These Pumpkin Sheet Pan Pancakes are a delicious and easy way to enjoy the flavors of fall in a convenient, shareable format. Made with canned pumpkin and warm spices like cinnamon and allspice, this recipe yields fluffy, moist pancakes baked in a single sheet pan for 24 servings—perfect for feeding a crowd. Topped optionally with mini chocolate chips and a pecan streusel, these pancakes are a festive breakfast treat with minimal effort.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 3 Tablespoons light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 1/2 cups buttermilk
  • 1 cup canned pumpkin
  • 2 large eggs (beaten)
  • 2 Tablespoons melted butter
  • 4 to 6 Tablespoons milk (to thin batter)

Add-ins & Toppings

  • 1/3 cup mini chocolate chips
  • Pecan streusel (optional, see notes)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Lightly grease a 13x18 inch half sheet pan to prevent sticking and ensure easy removal of the pancakes once baked.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, light brown sugar, baking powder, baking soda, ground allspice, ground cinnamon, and salt. Whisk these together to evenly distribute the leavening agents and spices.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, canned pumpkin, beaten eggs, and melted butter until smooth and well blended.
  4. Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients. Gently fold the batter until just combined; be careful not to overmix to keep the pancakes light and fluffy. Gradually add 4 to 6 tablespoons of milk, stirring lightly, until the batter reaches a thick but pourable consistency.
  5. Add Toppings and Bake: Pour the batter into the prepared sheet pan and spread it evenly. Sprinkle the mini chocolate chips and pecan streusel on top if using. Bake in the preheated oven for 10 to 12 minutes, or until the center springs back when lightly pressed.
  6. Serve: Remove from oven and let cool slightly. Cut the sheet pan pancakes into squares and serve warm, ideally with homemade syrup or your favorite toppings.

Notes

  • For a nutty crunch, prepare a pecan streusel topping by combining chopped pecans, brown sugar, and melted butter; sprinkle generously over the batter before baking.
  • If you prefer dairy-free, substitute buttermilk with a plant-based milk mixed with a tablespoon of vinegar to mimic buttermilk acidity.
  • Do not overmix the batter to ensure fluffy pancakes with tender crumb.
  • These pancakes reheat well; store leftovers covered in the refrigerator and warm up in a toaster oven or conventional oven.

Find it online: https://recipefeastful.com/pumpkin-sheet-pan-pancakes-recipe/