Pumpkin Sheet Pan Pancakes with Maple Whipped Cream
These Pumpkin Sheet Pan Pancakes are full of delicious pumpkin pie flavours! A simple and quick breakfast perfect for fall brunch. Serve with homemade Maple Whipped Cream!
Servings 12 - 16 pancakes
Ingredients
Pumpkin Sheet Pan Pancakes
- 4 cups all purpose flour
- 4 tsp baking powder
- 1 tsp salt
- 3 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 2/3 cup brown sugar
- 4 large eggs
- 3 cups milk 2% or whole milk
- 2 tsp vanilla extract
- 1/2 cup melted butter
- 2 cup pure pumpkin puree
Maple Whipped Cream
- 500 mL or 2 cups of whipping cream
- 2 - 3 tbsp real maple syrup
Instructions
Maple Whipping Cream
- Using a mixer, whip the whipping cream and maple syrup until stiff peaks have formed.
- Put it in the fridge while you make the sheet pan pancake.
Pumpkin Sheet Pan Pancakes
- Preheat your oven to 425 degrees F.
- Line a sheet pan with parchment paper. Set aside.
- In a bowl whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg and brown sugar. Set aside.
- In a separate bowl whisk together the eggs, milk, vanilla and melted butter.
- Stir the pumpkin puree into the egg mixture.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- 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.
- 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.
- Remove the sheet pan from the oven and let it rest for a couple of minutes.
- Use a pizza cutter to cut the sheet pan pancake into 12 - 16 square servings.
- Serve with syrup and the maple whipped cream! Enjoy!