Pumpkin Spice Sheet Pan Pancakes: Your New Fall Favorite
For some reason, the pumpkin spice craze has hit me hard this year, even though I’ve technically never had a pumpkin spice latté. I know, go ahead and revoke my foodie card. I do enjoy spices and pumpkin, though, so pumpkin spice is enjoyed in my home a number of different ways. As is evidenced by this twist on a classic: sheet pan pancakes. If we’re being honest with one another – which we always are, right? – I love everything about these: the color, the texture, the fact they aren’t overly sweet (with the exception of your topping choice), and how they smell while baking. It is seriously divine.
My absolute favorite aspect to sheet pan pancakes overall is the fact that you don’t have to hop up and down from the table to make a fresh batch (which is something I vividly remember from my childhood). And, you can make enough to freeze for another time, if your group is small. Though you can cook pancakes on a large griddle at once, not all of us have griddles at the ready and certainly not large enough to make a healthy batch for a crowd. (Though, most of us probably aren’t gathering in large crowds right now, anyway.) Most of us have sheet pans and why not put them to good use?
Can You Keep Pancake Batter Overnight in the Fridge?
100% YES! This recipe only requires 14 minutes to bake, so it’s easy to get up in the morning and pop it in the oven. If you have kids or are preparing for overnight guests, I would suggest making this the night before and storing in an air-tight container in the fridge. I would suggest using it within a few days, or freezing for up to one month.
Unbleached all-purpose flour: I prefer to use unbleached flour because I like the fact it *might* have less chemical treatment during processing; though, this depends upon the brand. Ultimately, it provides a bit stronger structure for baked goods, which is more versatile in my kitchen. That being said, bleached flour tends to produce a lighter, brighter, and more tender end result. Keep in mind that the end result is hardly noticeable, if at all. If you are curious about the detailed difference between the two, I think The Kitchn’s article offers a great comparison.
Baking powder: I enjoy a good leavening agent and use traditional double-acting baking powder from the supermarket.
Baking soda: Thanks to “buttermilk” and brown sugar in the mix, I like adding a little baking soda that will interact with the acidic ingredients. Usually, baking soda is the only leavening agent when mixed with acidic ingredients, but I wanted both baking powder and baking soda, so only include a teaspoon in this sheet pan pancake recipe.
Pumpkin spice: These are pumpkin spice pancakes after all! It’s important to make everything smell like fall while we’re baking and this perfectly compliments the pure pumpkin. Make your own homemade pumpkin spice by grabbing the recipe from my IG post welcoming October.
Salt: Kosher or pink Himalayan salt is best for this recipe so it mixes evenly throughout the batter. Plus, salt contributes to overall taste and we want all the flavor we can get!
Soy milk: You can use the plant-based milk of your choice, or use traditional buttermilk if you would like to forego plant-based options.
Lemon juice: I add the juice of 1 1/2 lemons to the soy milk to let it serve as a plant-based buttermilk. Ultimately, this creates a more tender “crumb” and helps prevent rapid staling.
Extra virgin olive oil: Traditional pancake recipes use butter, but I wanted to use a healthier oil. Just be sure to use an oil that is lightly flavored; heavy and cheap olive oils can create a bit of an after-taste.
Flax meal eggs: Again, I just wanted to add the nutrition of the flax meal and decrease the amount of saturated fat in the recipe. You are welcome to use regular eggs without issue. The flax eggs are interchangeable on a 1:1 ratio.
Pure pumpkin: The Libby’s Pure Pumpkin crop was a little delayed this year, but after 4 trips to different supermarkets, we were finally able to grab some. SO good.
Light brown sugar: I just think the brown sugar flavor profile lends itself to a “heavier” addition like the pumpkin. Plus, it acts as an additional acidic ingredient that interacts with the baking soda.
Pro Tip: Cornstarch
What makes this batter particularly fluffy is the addition of cornstarch, which lowers the protein content in the dough while still helping provide structure. Interested in more tips to make pancakes extra light and fluffy? Check out this article (and fun activity for kids!) about the science behind light and fluffy pancakes from the Scientific American.
Pumpkin Spice Sheet Pan Pancakes
- 2 1/2 cups all-purpose flour I use unbleached flour
- 4 teaspoons baking powder
- 3 teaspoons pumpkin spice
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups plant-based milk I use soy milk
- 4 tablespoons extra virgin olive oil
- 1 15 ounce can pure pumpkin
- 3 tablespoons lemon juice approx. 1 1/2 lemons
- 2 flax eggs 2 tablespoons flax meal + 6 tablespoons water, mixed
- 1/4 cup light brown sugar
- Preheat oven to 410ºF.
- Mix wet ingredients until thoroughly combined; void of major lumps and a uniform pumpkin orange color.
- Whisk dry ingredients together, until evenly combined.
- Slowly stir the dry ingredients into the wet, until you have an even consistency. Once you have reached a uniform consistency, stop stirring so as not to overwork the dough.
- Spray a sheet pan (I use a half sheet pan, about 17.25" x 12.25") with non-stick cooking spray. Pour the batter and spread evenly.
- Bake for 14 minutes or until a toothpick inserted in the center comes out clean. Serve with your choice of topping and enjoy!
Tips for the best pumpkin spice sheet pan pancakes...
I do have a few notes to help ensure the best possible sheet pan pancake outcome:
- Spray or grease the sheet pan before baking. This makes quite a bit, so I recommend a large sheet pan – mine measures 17.25 x 12.25 inches on the interior. This is also known as a professional half sheet pan, if we’re getting technical.
- Use whatever topping suits your palate and dietary needs best. I tried two different toppings with these (so far), including aquafaba whipped cream sprinkled with a little extra pumpkin spice and traditional butter with syrup. But, you could try powdered sugar, regular whipped cream, berries, and more!
- If you use syrup, maple is always best. However, sometimes we need to whip up a quick batch and don’t always have maple syrup on hand. If you find yourself in this bind, I do suggest keeping maple syrup on hand. Bring 1 cup granulated sugar, 1 cup light brown sugar, and 1 cup water to a boil. Add about 1 tsp maple flavoring and reduce to a simmer (you don’t want it boiling for long at all…just enough to allow the sugars to dissolve). This makes a few cups of syrup, so you will – most likely – have leftovers.
- Enjoy immediately, or store in an airtight container in the refrigerator for up to a week. It can be frozen as well for longer storage. That is, IF you have any leftovers. I seriously doubt that will be the case.
Now, all I need to know is what topping you’re going to pair with these pancakes? Snap a pic and share with me if you make them. It will be like we are visiting with each other for brunch!
While we’re on the topic of fall, don’t forget to check out my favorite Instagram autumnal story stickers – almost ALL of them pair well with an image of your pumpkin spice sheet pan pancake breakfast. 😉
Until next time, friends, cheers to your hearth, health, and happiness!