Sheet-Pan Pumpkin Pancakes
Published Oct. 10, 2023
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup/65 grams unsalted butter, melted and cooled, plus more for the pan
- 2cups/256 grams all-purpose flour
- ¼cup/50 grams granulated sugar
- 1tablespoon ground cinnamon
- 2teaspoons ground ginger
- 2teaspoons baking powder
- 1teaspoon baking soda
- 1teaspoon fine salt
- 1(15-ounce) can pumpkin purée
- 1½cups/360 milliliters buttermilk
- 2large eggs
- ¾cup/135 grams bittersweet or semisweet chocolate chips (optional)
- Butter and maple syrup (optional)
Nutritional analysis per serving (8 servings)
357 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 4 grams dietary fiber; 20 grams sugars; 8 grams protein; 421 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees and butter a rimmed 13-by-18-inch baking sheet (or use cooking spray).
- Step 2
In a large bowl, whisk together the flour, sugar, cinnamon, ginger, baking powder, baking soda and salt.
- Step 3
In a medium bowl or large measuring cup, whisk together the pumpkin, buttermilk, and eggs. Make a well in the center of the flour mixture then pour in the pumpkin mixture and melted butter.
- Step 4
Fold the dry ingredients into the wet by scooping from the bottom and folding over the top, turning the bowl as you go, until combined then pour the batter into the prepared pan. Smooth the top and sprinkle with chocolate chips, if using.
- Step 5
Bake the pancake until a skewer inserted into the center comes out clean and it is golden brown on the edges, 15 to 18 minutes. Let the pancake cool for 5 minutes then slice and serve warm with butter and maple syrup, if desired.
Private Notes
Comments
I sub yogurt for buttermilk often. I use half yogurt and half milk (dairy or plant based).
1 tsp of salt (if "fine salt" means table salt) makes this pancake very salty; 1/2 tsp would be enough and result in a more balanced mix of flavors. The batter is very thick, and should be carefully spread evenly, because it doesn't even out much in the oven.
My new favorite autumn breakfast! I did use parchment instead of buttering the sheet pan, and added cloves, nutmeg, and allspice. Other than that made as written with GF King Arthur Measure for Measure (which is 120g/cup by weight). Outstanding!!
I forgot to add the melted butter this time, but thought the pancakes tasted as good without it. From now on , I'll reduce the fat and calories by skipping the butter.
These were really good! I made just a couple of changes and they remained light, fluffy, and tender. I used freshly milled whole wheat flour, subbed 1 cup whole milk Greek yogurt 1/2 cup whole milk for the buttermilk (that’s what I had on hand), and sprinkled chopped pecans on top. I also used Diaspora Co’s pumpkin spice blend, which was the perfect balance of spices. This is a keeper recipe!
Again with this! Doubled the recipe (not the sugar) and used leftover canned peaches and pineapple along with pumpkin. I used penzeys pumpkin pie spice and yogurt/soy milk. It’s a quick fluffy pumpkin cake.
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