- Cooking spray
- 2 cups Milk
- 1 Large eggs
- Âľ cup Pumpkin pureenot pumpkin pie filling
- ÂĽ cup Granulated sugar
- 4 tbsp Buttermelted
- ½ tbsp Vanilla extractpure
- 2 ÂĽ cups All-purpose flour
- 2 tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Pumpkin pie spice
- ½ tsp Salt
- â…” cup Pecanschopped
For serving:
- Maple syrup
Sheet Pan Pumpkin Pancakes
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 purĂ©e 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.Â
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:
Steps to make Sheet Pan Pumpkin Pancakes
1 | Heat oven and prepare baking sheet | 5 |
2 | Mix wet ingredients | 2 |
3 | Combine dry ingredients | 1 |
4 | Combine dry and wet ingredients | 1 |
5 | Transfer to baking sheet | 1 |
6 | Bake | 15 |
7 | Serve | |
Recipe Reviews
So bright and delicious pancakes!
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