Description

These Pumpkin Sheet Pan Pancakes offer a delightful twist on traditional pancakes by baking a large batch all at once. Infused with warm spices like cinnamon and allspice, and rich pumpkin puree, they are perfect for autumn mornings. The batter is moist and fluffy, topped optionally with pecan streusel or mini chocolate chips, making breakfast effortless and festive.

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 tablespoons milk (to thin batter)

Additional Ingredients

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

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Instructions

Preheat oven and prepare pan: Preheat your oven to 425 degrees F. Grease a 13x18 inch baker's half sheet pan to ensure the pancakes don’t stick.
Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, baking powder, baking soda, ground allspice, ground cinnamon, and salt until evenly combined.
Combine wet ingredients: In a separate bowl, mix the buttermilk, canned pumpkin, beaten eggs, and melted butter thoroughly to create a smooth liquid mixture.
Combine wet and dry components: Pour the wet mixture into the dry ingredients and stir gently just until combined. Avoid overmixing to keep pancakes tender. Gradually add 4 to 6 tablespoons of milk to achieve a thick but pourable batter consistency.
Pour and add toppings: Pour the batter evenly into the prepared sheet pan. Optionally sprinkle mini chocolate chips or pecan streusel on top for added flavor and texture.
Bake: Place the pan in the oven and bake for 10 to 12 minutes, or until the pancakes have risen and the center springs back when lightly pressed.
Serve: Remove from oven, cut into squares, and serve warm. Enjoy with homemade syrup or your preferred pancake toppings.

Notes

Pecan streusel can be made by mixing chopped pecans with brown sugar and a little melted butter; sprinkle on top before baking for a crunchy texture.
Be careful not to overmix the batter to maintain fluffy pancakes.
This recipe yields a large batch perfect for feeding a crowd or meal prepping for the week.
Use canned pumpkin puree, not pumpkin pie filling, to avoid added spices and sugars.