Pumpkin Sheet Pan Pancakes

Pumpkin Sheet Pan Pancakes with yummy white chocolate chips, is an easy Sheet Pan Breakfast, and a fun twist on a fall favorite.

Course Breakfast

Cuisine American

Keyword pancakes, Pumpkin, Pumpkin Pancakes, Pumpkin Sheet Pan Pancakes, Sheet Pan Pancakes

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 360kcal

Preheat oven to 350 degrees F. Spray a 9x13 sheet pan with baking spray or line it with parchment paper.
In a medium bowl, combine flour, sugar, and baking powder. Add in eggs, milk, oil, and pumpkin puree.
Stir the batter with a spatula or whisk until all ingredients are combined, being careful not to overmix.
Pour batter over sheet pan and spread evenly. Sprinkle white chips over top of batter. (Or other toppings as desired.)
Bake at 350 degrees for 12-15 minutes, until it springs back to touch.
Cut and service immediately.

Grease a griddle or skillet with butter and heat on medium heat.
Follow steps 2 and 3 above to make the pumpkin pancake batter.
Using a 1/4 cup measuring cup, ladle, or ice cream scoop, pour the batter into a hot, greased griddle or skillet.
Cook for about 2 minutes or until the edges bubble and the bubbles open. Then carefully turn the pancakes with a spatula and cook for about a minute more on the other side. Repeat for each pancake.

Sheet Pan Size: Use a 13x9 1/4 baking sheet or sheet pan. If using a 1/2 sheet, you may want to double the recipe or you will have very thin pancakes.
Level of Sweetness: 2 Tablespoons of sugar is a traditional amount of sugar for pancakes. It assumes you will be topping the pancakes with maple syrup or some other sweet topping. However, if you would like the pancakes to be sweeter, add another tablespoon or two of sugar to your taste preference.
Don't Over-mix. The key to getting fluffy pancakes, no matter if they are baked in the oven or cooked on a griddle is to NOT over-mix the batter. If you do over-mix the batter, then you may end up with flat, chewy pancakes.