Sheet Pan Pumpkin Pancakes
These Sheet Pan Pumpkin Pancakes make the perfect fall breakfast. Easy to make, moist and fluffy, and great for meal prep!
Servings 12 pancakes
Calories 163kcal
Equipment
Ingredients
- 2 1/4 cups all purpose flour
- 9 tablespoons brown sugar
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 3/4 teaspoon nutmeg
- 3/4 teaspoon ground cloves
- 1 cup pureed pumpkin
- 2 1/4 cups buttermilk
- 3 eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- cooking spray
Instructions
- Preheat your oven to 350°F (175°C) and prepare a large sheet pan by spraying it with cooking spray and lining the bottom with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves, making sure to break up all the chunks of brown sugar.
- To a separate bowl, add the pureed pumpkin, buttermilk, eggs, vegetable oil, and vanilla. Whisk these ingredients together until everything is incorporated.
- Add the wet ingredients to the dry ingredients and fold them together with a rubber spatula, making sure you don't over-mix (stop folding when no streaks of flour remain).
- Pour the batter into the prepared sheet pan and smooth out the top.
- Bake for 15-20 minutes or until the top is golden brown and loses its shine.
- Let the pancake sit for about 3-4 minutes before slicing into 12-18 large slices. Serve with fresh fruit, maple syrup, whipped cream, a dash of cinnamon, or your favourite pancake toppings.
Nutrition
Serving: 1serving | Calories: 163kcal | Carbohydrates: 31g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 43mg | Sodium: 156mg | Potassium: 241mg | Fiber: 1g | Sugar: 12g | Vitamin A: 3260IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg