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Pumpkin Sheet Pan Pancakes with Maple Whipped Cream

5 from 2 reviews

Ingredients

Scale

Pumpkin Sheet Pan Pancakes

  • 4 cups flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 3 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 2/3 cup brown sugar
  • 4 eggs
  • 3 cups milk
  • 2 tsp vanilla
  • 1/2 cup melted butter
  • 2 cup pure pumpkin puree

Maple Whipped Cream

  • 500 mL or 2 cups of whipping cream
  • 23 tbsp real maple syrup

Instructions

Maple Whipping Cream

  1. Using a mixer, whip the whipping cream and maple syrup until stiff peaks have formed.
  2. Put it in the fridge while you make the sheet pan pancake.

Pumpkin Sheet Pan Pancakes

  1. Preheat your oven to 425 degrees.
  2. Line a sheet pan with parchment paper.  Set aside.
  3. In a bowl whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg and brown sugar.  Set aside.
  4. In a separate bowl whisk together the eggs, milk, vanilla and melted butter.
  5. Stir the pumpkin puree into the egg mixture.
  6. Add the wet ingredients to the dry ingredients and stir until just combined.
  7. Pour the batter into the parchment paper lined sheet pan, and spread it out evenly.  You can jiggle the pan to help you with this.
  8. Bake for 25 – 30 minutes.  The top of the pancake should be lightly golden, and a toothpick inserted into the centre should come out clean.
  9. Remove the sheet pan from the oven and let it rest for a couple of minutes.
  10. Use a pizza cutter to cut the sheet pan pancake into 12 – 16 square servings.
  11. Serve with syrup and the maple whipped cream!  Enjoy!

Keywords: pancake, pumpkin pancakes, sheet pan pancake