Best 3 Pumpkin Spice Sheet Pan Pancakes Recipes

SHEET PAN PANCAKE

Sheet Pan Pancake image

Provided by Ree Drummond : Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 12

Ingredients

8 tablespoons unsalted butter, melted
2 large eggs
2 1/2 cups milk
1 tablespoon vanilla extract
2 3/4 cups all-purpose flour
2 tablespoons baking powder
1/4 cup sugar
1/2 teaspoon kosher salt
1 cup chocolate chips
1 heaping cup blueberries
1 cup thickly sliced strawberries
Maple syrup, warm, for serving

Steps:

Preheat the oven to 425 degrees F.
Use 2 tablespoons of the melted butter to generously grease the bottom and sides of an 18-by-13-inch half-sheet pan.
Into a blender, add the eggs, milk and vanilla. Next add the flour, baking powder, sugar, salt and 4 tablespoons of the melted butter. Blend until just combined, about 30 seconds.
Pour the mixture into the prepared pan. Imagine the sheet pan in thirds, then sprinkle the chocolate chips in the first third, the blueberries in the second and the strawberries in the third, making 3 sections or stripes. Bake until golden brown and cooked through, about 20 minutes. Remove from the oven and brush with the remaining 2 tablespoons of melted butter.
To serve, cut a square of the chosen flavor of pancake and top with some warm maple syrup.

PUMPKIN PANCAKES

Pumpkin Pancakes image

These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

Provided by Anonymous

Categories Breakfast and Brunch Pancake Recipes

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt

Steps:

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g

SHEET PAN PANCAKES

Sheet Pan Pancakes image

Pancakes in the oven? They're all done at the same time on a sheet pan!

Provided by Houstonchef

Time 30m

Yield 8

Number Of Ingredients 6

Ingredients

cooking spray
4 cups pancake mix (such as Bisquick®)
4 large eggs
2 cups whole milk
1 cup sliced strawberries
1 cup blueberries

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Generously spray a sheet pan with cooking spray.
Mix pancake mix, milk, and eggs together in a large bowl; let sit for 5 minutes. Pour into the prepared sheet pan. Top with strawberries and blueberries.
Bake in the preheated oven until the center of the pancake is springy to the touch and a toothpick inserted in the middle comes out clean, about 15 minutes.

Nutrition Facts : Calories 329.2 calories, Carbohydrate 58.2 g, Cholesterol 99.1 mg, Fat 5.8 g, Fiber 0.8 g, Protein 11.2 g, SaturatedFat 1.9 g, Sodium 1027 mg, Sugar 5.7 g

Tips

For a vegan version of these pancakes, use a flax egg instead of a regular egg. To make a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes before using.
If you don't have pumpkin pie spice, you can make your own by combining 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves.
To make these pancakes ahead of time, simply cook them according to the recipe and then let them cool completely. Once they are cool, you can store them in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, simply reheat them in the microwave or oven.
These pancakes are also freezer-friendly. To freeze them, simply cook them according to the recipe and then let them cool completely. Once they are cool, you can place them in a freezer-safe bag or container and freeze them for up to 2 months. When you're ready to serve, simply thaw them overnight in the refrigerator or reheat them in the microwave or oven.

Conclusion

These pumpkin spice sheet pan pancakes are the perfect way to start your day or enjoy as a special treat. They are easy to make, delicious, and can be customized to your liking. So what are you waiting for? Give them a try today!