Pumpkin Sheet Pan Pancakes from Mix
I am currently all about all things pumpkin and am not stopping with dessert. In fact, adding a little pumpkin to breakfast has proven to be one of my ideas to date. Pumpkin is a seasonal flavor that should be eaten over and over again in the fall. Starting with these Pumpkin Sheet Pan Pancakes which happen to use pancake mix. They are so easy and so darn delicious!
Do you love pumpkin for breakfast too? Try this Pumpkin Monkey Bread Recipe!
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What are Sheet Pan Pancakes?
Sheet pan pancakes are pancakes that are baked in a sheet pan. So instead of standing over the stove {or a griddle} and flipping every single pancake…they are baked on one pan.
This easy sheet pan method of making pancakes is a time saver and the best part is that they are still as light and fluffy as you hope for.
Making Breakfast Easy with Pancake Mix
If you are looking to save time in the kitchen at breakfast then pancake mix is the answer.
Loaded with most of the ingredients you already need, making breakfast with pancake mix is super easy. From coffee cake to maple donuts and sheet pan pancakes…pancake mix is my secret weapon!
Ingredients Needed to Make Pumpkin Sheet Pan Pancakes
- Pancake Mix-with flour and leavening agents already in the mix, it is a helpful product.
- Brown Sugar-you can totally use granulated sugar but I think brown sugar works great with pumpkin.
- Pumpkin Puree-not pumpkin pie filling. .
- Pumpkin Pie Spice-filled with the warm spices that go perfectly with pumpkin. If you don’t have pumpkin pie spice you can make Homemade Pumpkin Pie Spice easily.
- Milk-I used 1% but whatever you have on hand works great.
- Buttermilk-I love the addition of buttermilk to pancakes! If you don’t have buttermilk you can substitute by adding 1 tablespoon of either lemon juice or white vinegar to your measuring cup and then filling the rest of the cup with milk. Allow it to set for a few minutes and it is ready.
How to Make Pumpkin Sheet Pan Pancakes
- Whisk together the pancake mix and brown sugar. This will eliminate any lumps.
- Combine pumpkin puree, pumpkin spice, milk and buttermilk in a bowl and whisk it together.
- Add the pumpkin mixture to the dry ingredients and stir to combine. Be sure to not over mix.
- Pour the pancake batter into a sheet pan that has been sprayed with nonstick cooking spray. Spread out into an even layer.
Bake in a 425 degree oven for 14-16 minutes or until cooked through.
If you press slightly on the top of the pancake and it springs back that is a great way to tell that it is done.
How to Serve Pumpkin Pancake Mix Pancakes
There are so many wonderful ways to serve pumpkin pancakes. This sheet pan version is great cut into squares and stacked with a little butter and maple syrup.
However, it doesn’t have to stop there! There are a ton of fun things you can do to serve these awesome pancakes.
- Powdered Sugar-sprinkle with a little powdered sugar for sweetness and a gorgeous dusting of white.
- Chopped Pecans-this is my favorite addition! A few chopped pecans with butter and syrup is so delicious.
- Mini Chocolate Chips-chocolate and pumpkin go together so wonderfully. Add mini chocolate chips to the batter or to the top for a fun addition.
- Whipped Cream-a spoonful of whipped cream on top of these pumpkin pancakes would be a welcome and velvety touch.
Storing and Reheating your Sheet Pan Pancakes
The best way to store any leftover sheet pan pancakes is refrigerated. Put them in an airtight container {like a zipper bag} and they will keep for at least 3 days.
Reheat the squares in the microwave for 20-30 seconds or until heated through.
Tips for the BEST Sheet Pan Pancakes
- Whisk the dry ingredients before adding the wet ingredients. This will help eliminate any large imperfections in the finished product.
- Don’t over mix the dry and wet ingredients together. If there are a few flecks of dry ingredients in the batter that is totally fine.
- Spray the sheet pan liberally with nonstick spray. Doing so will ensure that your pancakes will not stick and after you cut them into squares they can be removed easily.
- Spread the pancake batter into an even layer. An even layer of batter will allow the pancake to bake evenly.
- Don’t over bake the sheet pan pancake. It is important that it is cooked through but not dry.
Do you love using pancake mix? Try these awesome recipes…
- Pancake Mix Coffee Cake
- Sheet Pan Pancakes with Pancake Mix
- Baked Donuts with Maple Glaze
- Pancake Mix Crepes
- Chicken & Dumplings
- Pumpkin Spice Donuts
Pumpkin Sheet Pan Pancakes from Pancake Mix
Ingredients
- 4 cups pancake mix
- ¼ cup brown sugar {packed}
- 1-15 oz can pumpkin puree
- 1 ½ teapsoons pumpkin pie spice
- 1 cup milk {I used 1%}
- 1 cup buttermilk
Instructions
- Preheat oven to 425°. Prepare sheet pan by spraying with nonstick cooking spray and setting aside.
- In a large bowl combine pancake mix and brown sugar. Whisk the ingredients together until you have removed all of the lumps.
- In a separate bowl combine the pumpkin puree, pumpkin pie spice*, milk and buttermilk**. Whisk the ingredients together until smooth. Pour pumpkin mixture over the dry ingredients and stir until combined but not over mixed {if there are still a few flecks of pancake mix that is totally fine}.
- Pour batter into prepared sheet pan and spread out into an even layer.
- Bake for 14-16 minutes or until the pancake is golden brown and a toothpick inserted in the center comes out clean {or until you press down slightly on the pancake and it bounces back}.
- Cut your sheet pan pancakes into squares and serve with toppings, like butter and maple syrup {or whatever other toppings you and your family enjoy}.
- Sheet pan pancakes leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Notes
- *If you don't have pumpkin pie spice you can substitute it by combining 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon of either allspice or cloves.
- **If you don't have buttermilk you can substitute it by adding 1 tablespoon of either lemon juice or white vinegar to your measuring cup and then filling the rest of the way with milk. Allow it to set for a few minutes and then use.
