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Delicious Pumpkin Sheet Pan Pancakes Recipe

Delicious Pumpkin Sheet Pan Pancakes Recipe

Delicious Pumpkin Sheet Pan Pancakes Recipe

Introduction

Indulge in the cozy flavors of autumn with this delicious pumpkin pancake recipe. Perfect for breakfast or a sweet treat, these baked pumpkin pancakes are fluffy, spiced, and packed full of pumpkin goodness. With simple ingredients and easy instructions, you’ll have a delightful dish ready in no time!

Detailed Ingredients with measures

2 cups all-purpose flour
¼ cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
½ teaspoon salt
1¾ cups buttermilk
1 cup pumpkin puree
1 large egg
½ cup butter, melted

Prep Time

15 minutes

Cook Time, Total Time, Yield

Cook Time: 15-20 minutes
Total Time: 35-40 minutes
Yield: 15 squares

Instructions

1. Preheat the oven to 400°F (200°C). Line an 18×13-inch baking sheet with parchment paper and spray with nonstick cooking spray.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
3. In a separate bowl, combine the buttermilk, pumpkin puree, egg, and melted butter. Beat until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated. Avoid overmixing to ensure the pancakes remain fluffy.
5. Pour the batter into the prepared baking sheet, spreading it evenly.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the pancakes to cool on the baking sheet for 10 minutes.
8. Slice into 15 squares.
9. Optional: Brush with additional melted butter before serving.
10. Serve topped with whipped cream and maple syrup, if desired.

Savor the warmth and comfort of these pumpkin pancakes, perfect for any occasion!

Detailed Directions and Instructions

Preheat the Oven

Preheat the oven to 400°F (200°C). Line an 18×13-inch baking sheet with parchment paper and spray it with nonstick cooking spray.

Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.

Mix Wet Ingredients

In a separate bowl, combine the buttermilk, pumpkin puree, egg, and melted butter. Beat until all ingredients are well combined.

Incorporate Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated. Avoid overmixing to ensure the pancakes will remain fluffy.

Prepare for Baking

Pour the batter into the prepared baking sheet, spreading it evenly across the surface.

Bake the Pancakes

Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Pancakes

Allow the pancakes to cool on the baking sheet for 10 minutes.

Slice and Serve

Slice the baked pancakes into 15 squares.

Optional Butter Brush

Optionally, brush the pancakes with additional melted butter before serving.

Serving Suggestions

Serve topped with whipped cream and maple syrup, if desired.

Notes

Use Fresh Ingredients

Ensure that your pumpkin puree is fresh and not overly watery to maintain the consistency of the batter.

Storing Leftovers

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a toaster.

Adjusting Flavor

Feel free to adjust the amount of pumpkin pie spice according to your taste preference for a stronger or milder flavor.

Delicious Pumpkin Sheet Pan Pancakes Recipe

Cook techniques

Whisking Dry Ingredients

In this recipe, it is essential to thoroughly whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. This step ensures an even distribution of dry ingredients and helps to incorporate air, making the final product lighter.

Combining Wet Ingredients

When combining the buttermilk, pumpkin puree, egg, and melted butter, be sure to beat the mixture well until all ingredients are fully integrated. Proper mixing of wet ingredients is crucial for achieving the desired texture of the pancakes.

Incorporating Dry Ingredients

Gradually adding the dry ingredients to the wet ingredients is important. Stir gently and stop mixing as soon as the ingredients come together. Overmixing can lead to tough pancakes, while careful folding ensures fluffiness.

Baking in a Sheet Pan

Pouring the batter into a parchment-lined baking sheet allows for even baking and easy removal of the pancakes. Spreading the batter evenly helps ensure uniform cooking and makes for easy slicing afterward.

Toothpick Test

Checking for doneness with a toothpick is a reliable method. Insert it into the center of the baked pancake; if it comes out clean, the pancakes are cooked through.

Cooling and Slicing

Letting the pancakes cool on the baking sheet for 10 minutes before slicing helps them firm up slightly, making them easier to cut into squares without falling apart.

Optional Butter Brush

Brushing the pancakes with additional melted butter adds richness and enhances the flavor, making them more irresistible when served.

FAQ

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk for buttermilk by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5-10 minutes to sour.

How can I store leftover pancakes?

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or can be frozen for longer storage.

Can I make this recipe gluten-free?

Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour, ensuring that it contains a binding agent.

How can I customize the flavor?

Feel free to add chocolate chips, nuts, or dried fruit to the batter for added flavor and texture.

What is the serving size for this recipe?

This recipe yields approximately 15 squares, depending on how large you slice them. A typical serving is 2-3 squares per person.

Conclusion

These delicious pumpkin pancakes are a perfect fall treat, combining the warm flavors of pumpkin and spices with the fluffiness of buttermilk pancakes. Baking them on a sheet allows for easy serving and portioning, making them ideal for gatherings or a family breakfast.

More recipes suggestions and combination

Pumpkin Chocolate Chip Muffins

Add chocolate chips to the pumpkin batter for a delightful twist.

Spiced Apple Pancakes

Incorporate grated apples and a dash of cinnamon for a fruity variation.

Maple Pecan Topping

Top the pancakes with a mix of toasted pecans and a maple syrup drizzle.

Cinnamon Roll Pancakes

Swirl in a cinnamon and sugar mixture before baking for a cinnamon roll flavor.

Banana Pumpkin Bread

Combine mashed bananas with pumpkin puree for a moist and flavorful bread.

Nutty Pumpkin Granola

Add nuts and seeds to the pancake mix for a crunchy topping or snack.

Delicious Pumpkin Sheet Pan Pancakes Recipe
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