Looking for an easy and festive breakfast idea? These pumpkin spice sheet pan pancakes are perfect! They’re simple to make and can easily be scaled up to feed a crowd. Plus, they’ll give your kitchen that cozy fall feeling. Give them a try this weekend!
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The leaves are turning, the air is crisp, and pumpkin spice everything is back in season! Get into the fall spirit with this easy, delicious, and festive recipe for pumpkin spice sheet pan pancakes. Perfect for a cozy weekend breakfast or brunch with friends, these pancakes are sure to please everyone. And cleanup is a breeze thanks to the trusty sheet pan!
Pumpkin Spice Sheet Pan Pancakes Recipe
Making pancakes from scratch can be a daunting task, but not with this sheet pan pancake recipe! These pumpkin spice beauties are easy to make and perfect for a festive breakfast. Plus, cleanup is a breeze – just toss everything in the dishwasher when you’re done!
How do you make pancakes in a sheet pan?
Making pancakes the traditional way, on a griddle on the stove, requires lots of time standing over the stove to flip pancakes and lots of clean up. Making pancakes in a sheet pan is super easy, and requires little clean up. Instead of pouring the batter out into circles on the griddle, you simply pour all the batter at one time into a greased or lined sheet pan, and bake. There is no need for flipping so, while the pancakes are baking, you are free to do other things!
What ingredients do you need for pumpkin spice sheet pan pancakes?
These pancakes are super quick and easy because they are made with a pancake mix like Bisquick. You simply add the other ingredients to the mix:
- Pancake mix such as Bisquick
- pumpkin puree
- ground cinnamon
- ground nutmeg
Begin by whisking together the the dry ingredients. In a separate bowl, whisk together the milk, pumpkin puree, and eggs.
Can I substitute buttermilk for milk in pancake mix?
Milk can be substituted with buttermilk for more tang and tenderness. Substitute 1 cup milk with 1 cup buttermilk.
Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix. Pour batter onto prepared sheet pan and spread evenly with a spatula.
How do you keep sheet pan pancakes from sticking to the pan?
When baking sheet pan pancakes, there are a couple of ways to minimize the mess and keep the pancakes from sticking to the sheet pan. You can grease the sheet pan well and pour the mixture directly on the pan or you can line the pan with parchment paper and pour the mix onto the paper. Using parchment paper minimizes clean up.
What temperature do you bake sheet pan pancakes on?
Bake for 12 to 15 minutes in a 425 degree oven or until pancakes are puffed and set in the center. Serve immediately with desired toppings.
Optional Toppings for Sheet Pan Pancakes
There are many options of toppings for sheet pan pancakes:
- maple syrup
- powdered sugar
- chopped nuts
Can you make pancakes ahead of time and reheat?
Sheet pan pancakes are thicker than typical pancakes and thus, tend to reheat easily without becoming chewy. If you make them ahead of time, it is best to leave them in sheets until you reheat them, unless you plan to reheat them in a microwave.
Can you freeze sheet pan pancakes?
These delicious pumpkin spice pancakes can be made in bulk and frozen to eat on busy mornings.
How do you store sheet pancakes?
For freezing, cut the pancakes into squares, place a sheet of parchment paper between them and freeze in freezer safe storage bags. Thaw one pancake or an entire bag as you need them.
There’s nothing like cozying up with a warm breakfast on a chilly autumn morning. These pumpkin spice sheet pan pancakes are the perfect way to do just that! Simple to make and even easier to clean up, these pancakes will be your new go-to fall recipe. So invite some friends over, brew some coffee, crank up the tunes, and enjoy some delicious autumnal goodness!
More Pancake Recipes
- 2 Cups Pancake Mix
- 2 Large Eggs
- 1 1/4 Cups Milk
- 1/2 Cup Pumpkin Puree
- 2 TBSP Sugar
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- Combine dry ingredients in a bowl and whisk to mix well
- Combine wet ingredients in separate bowl and mix well
- Pour wet ingredients into dry and mix to just combined (do not over mix)
- Pour mixture into prepared sheet pan
- Bake 12-15 minutes on 425
- Slice and serve
Buttermilk or Almond Milk can be substituted for milk based on preferences.
Recipe can be doubled or tripled to make additional pancakes.