Looking for an easy no-fuss breakfast recipe to feed a crowd? Enter these Sheet Pan Pumpkin Pancakes that are full of fall flavors with the addition of pumpkin purée and pumpkin pie spice! Just perfect for a first chilly fall day. Besides, they are so embarrassingly easy to make. No standing at the stove and flipping is required – just let the oven do all the work.
These pancakes are soft, light, and fluffy, so they soak up all the syrup much better than regular pancakes. Simply bake them in the oven for 14 to 18 minutes, and you have breakfast or brunch to feed a crowd! Completely awesome!
To make the Sheet Pan Pumpkin Pancakes, you will need the following ingredients:
Preheat the oven to 450 °F. Generously grease an 18×13-inch (for taller pancakes, use a 15×11-inch) baking sheet with cooking spray and set aside.
In a mixing bowl, whisk together 2 cups milk, 1 large egg, ¾ cup pumpkin purée, ¼ cup sugar, 4 tablespoons melted butter, and ½ tablespoon vanilla extract. Set aside.
In a separate mixing bowl, mix 2 ¼ cups of all-purpose flour with 2 teaspoons of baking powder, ½ teaspoon baking soda, 1 teaspoon pumpkin pie spice, and ½ teaspoon salt. Whisk to combine.
Add the dry ingredients to the wet ingredients and, using a spatula, fold the mixture until fully combined. Do not over mix.
Pour the pancake batter into the prepared baking sheet and spread out evenly. Top with ⅔ cup chopped pecans.
Bake in the oven for 14 to 18 minutes until the pancake is puffed up and golden brown on top.
Allow to cool slightly before serving, about 10 minutes. Cut into 8 squares, and serve with maple syrup.
This recipe for Sheet Pan Pumpkin Pancakes is perfect to feed a crowd without too much fuss! Please let us know if you give it a try by leaving a comment below with your thoughts!
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