Pumpkin Sheet Pan Pancakes from Pancake Mix
Pumpkin puree and pancake mix are combined to create the ultimate sheet pan pancake. The perfect way to feed a crowd, this fall breakfast idea is certain to be a crowd pleaser!
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.
Recipe 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.