Description
Effortless Fall mornings start with delicious sheet-pan pumpkin pancakes Enjoy a warm spiced flavor with easy preparation in one pan
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 cup pumpkin puree
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 1/4 cup brown sugar
Instructions
- Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk together until well mixed.
- In another bowl, whisk together the pumpkin puree, milk, eggs, melted butter, and brown sugar until smooth and combined.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Avoid over-mixing; a few lumps are okay.
- Pour the batter onto the prepared baking sheet, spreading it out evenly to about 1/2 inch thickness.
- Bake in the preheated oven for about 15-20 minutes, or until the edges are slightly golden and a toothpick inserted in the center comes out clean.
- Once baked, let the pancakes cool slightly before cutting them into squares.
- Serve warm, topped with your choice of garnishes like whipped cream and maple syrup. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 260 calories
- Sugar: 10 grams
- Fat: 9 grams
- Saturated Fat: 9 grams
- Carbohydrates: 38 grams
- Fiber: 2 grams
- Protein: 6 grams