Pumpkin Sheet Pan Pancakes
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Pumpkin Sheet Pan Pancakes
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Pumpkin Sheet Pan Pancakes with yummy white chocolate chips, is an easy Sheet Pan Breakfast, and a fun twist on a fall favorite.
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Ingredients
Dry Ingredients
- 1-1/4 cup all-purpose flour
- 1 Tablespoon baking powder
- 2 tablespoons sugar (See note below)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Wet Ingredients
- 1/2 cup pumpkin puree (NOT pumpkin pie filling)
- 2 eggs
- 1/2 cup oil
- 1/2 cup milk
Add-Ins
- 1/4 cup white chocolate chips
Instructions
Pumpkin Sheet Pan Pancakes
- Preheat oven to 350 degrees F. Spray a 9x13 sheet pan with baking spray or line it with parchment paper.
- In a medium bowl, combine flour, sugar, and baking powder. Add in eggs, milk, oil, and pumpkin puree.
- Stir the batter with a spatula or whisk until all ingredients are combined, being careful not to overmix.
- Pour batter over sheet pan and spread evenly. Sprinkle white chips over top of batter. (Or other toppings as desired.)
- Bake at 350 degrees for 12-15 minutes, until it springs back to touch.
- Cut and service immediately.
Traditional Pumpkin Pancakes
- Grease a griddle or skillet with butter and heat on medium heat.
- Follow steps 2 and 3 above to make the pumpkin pancake batter.
- Using a 1/4 cup measuring cup, ladle, or ice cream scoop, pour the batter into a hot, greased griddle or skillet.
- Cook for about 2 minutes or until the edges bubble and the bubbles open. Then carefully turn the pancakes with a spatula and cook for about a minute more on the other side. Repeat for each pancake.
Equipments used:
Notes
- Sheet Pan Size: Use a 13x9 1/4 baking sheet or sheet pan. If using a 1/2 sheet, you may want to double the recipe or you will have very thin pancakes.
- Level of Sweetness: 2 Tablespoons of sugar is a traditional amount of sugar for pancakes. It assumes you will be topping the pancakes with maple syrup or some other sweet topping. However, if you would like the pancakes to be sweeter, add another tablespoon or two of sugar to your taste preference.
- Don't Over-mix. The key to getting fluffy pancakes, no matter if they are baked in the oven or cooked on a griddle is to NOT over-mix the batter. If you do over-mix the batter, then you may end up with flat, chewy pancakes.
Nutrition Information
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Calories
360kcal
(18%)
Carbohydrates
32g
(11%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Cholesterol
58mg
(19%)
Sodium
40mg
(2%)
Potassium
340mg
(10%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
3290IU
(66%)
Vitamin C
1mg
(1%)
Calcium
145mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 58mg | 19% |
| Sodium | 40mg | 2% |
| Potassium | 340mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 3290IU | 66% |
| Vitamin C | 1mg | 1% |
| Calcium | 145mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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