Pumpkin Sheet Pan Pancakes Recipe

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Pumpkin Sheet Pan Pancakes Recipe – smooth, fluffy and packed with pumpkin and pumpkin spice pancakes baked inside the oven on a sheet pan. No greater flipping! Serve with spiced brown sugar butter.

Today I am returned with every other recipe that will prevent time inside the kitchen. Those are usually winners in my e book! Let’s talk about breakfast. Pumpkin packed, spiced and drizzled with spiced brown sugar butter SHEET PAN PANCAKES. Yep, those pancakes are baked on a sheet pan in 12 minutes. I adapted my Sheet Pan Pancake recipe to use pumpkin puree, pumpkin pie spice to make this version. No eggs are needed to make these pancakes and you may use any milk you want, so the recipe is without problems vegan adaptable.

These Pumpkin Sheet Pan Pancakes are extremely good easy to make, you could make the dry ingredient mix ahead of time, you may add chocolate chips, dried fruit or nuts and serve a stack of them with spiced butter or my Homemade Pumpkin Butter.

HOW TO MAKE PUMPKIN SHEET PAN PANCAKES?
Start via preheating the oven to 425 tiers F and line a baking sheet with parchment paper. In a mixing bowl, whisk collectively dry substances. In a measuring cup, whisk collectively the wet components. Add moist ingredients to flour aggregate and stir collectively simply until combined. Do now not overmix! Pour batter onto organized sheet and unfold calmly. Add toppings now, if preferred. Bake pancakes for 12 to 14 mins, or until the top is dry. Remove from oven and cool. Cut into squares and serve with spiced butter.

TIPS FOR MAKING THE BEST SHEET PAN PANCAKES:
Preheat oven before you begin making the pancake batter, so it’s equipped to go when the batter is in the pan. You don’t want it to take a seat inside the pan for too long or the pancakes gained’t bake well.
Line the baking sheet with parchment paper. It lets you without problems cut the pancakes into squares and remove from pan with out sticking. It’s additionally easy smooth-up.
WHAT YOU NEED TO MAKE PUMPKIN SHEET PAN PANCAKES:
13″ x nine″ baking sheet pan with a rimmed area

a sheet of parchment paper
one blending bowl
one whisk
one 2-cup measuring cup

PUMPKIN SHEET PAN PANCAKES RECIPE
Ingredients

1 cup all-purpose flour
2 tablespoons packed brown sugar
1 teaspoon baking powder
half of teaspoon baking soda
1/4 teaspoon salt
three/4 teaspoon pumpkin pie spice
1 cup almond milk or any milk you use
2 tablespoons apple cider vinegar
half of cup pumpkin puree see be aware
2 tablespoons vegetable oil
half teaspoon pure vanilla extract
for spiced butter:
1/four cup unsalted butter melted
half teaspoon pumpkin pie spice
2 tablespoons packed dark brown sugar
US Customary - Metric

Instructions

Preheat oven to 425 ranges F. Line a massive thirteen" x nine" rimmed sheet pan with parchment paper. Set aside.
In a huge mixing bowl, whisk collectively the dry elements: flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
In a huge measuring cup, whisk collectively milk, vinegar, pumpkin puree, oil and vanilla. Add to the dry elements and whisk till the batter is thick and mild. It must seem like it has air wallet.
Spread the batter onto organized baking sheet. Top with chocolate chips if desired.
Bake for 12 to fourteen minutes. The pinnacle must be golden and dry.
Remove from oven and let cool.
Mix all components for spiced butter in a small bowl.
Cut pancakes into squares and serve with spiced butter.

Recipe Notes

Use a hundred% pumpkin puree, now not pumpkin pie filling.
If your batter doesn't appear to be the picture below, but rather is runny, you didn't measure out the flour well. The accurate manner to degree out flour is to fluff it with a fork or a spoon inside the box you keep it in, then spoon it into the measuring cup.
I cut the sheet pan pancakes into 15 squares.

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