This super easy breakfast or brunch recipe elevates a box of instant pancakes, so you can feed a crowd without spending hours flipping flapjacks.
What is a Sheet Pan Pumpkin Pancake?
If you’ve ever dreamed of making warm, delicious pancakes for a crowd, you will love FarmHER’s recipe for a Sheet-Pan Pumpkin Pancake! We also incorporated a can of pumpkin puree and classic warming spices like cinnamon and clove for a fun twist featuring fall flavors. Use classic toppings like chocolate chips, pecans, and a mountain of powdered sugar—no maple syrup needed! (But you won’t regret it, either!)
What pancake mix should I use for this recipe?
We used Dolly Parton’s Buttermilk Pancake Mix to make and test this recipe. This ingredient can be substituted with an equal amount (approximately 5 1/3 cups, or 737 grams) of another instant pancake mix. However, we cannot guarantee you will have equally satisfying results since the ingredients of each mixture vary from brand to brand.
What to Serve with a Sheet Pan Pumpkin Pancake
This is the sweet centerpiece of any breakfast or brunch. Serve it alongside classic breakfast favorites, like bacon or sausages, eggs, and mixed fruit.
Sheet-Pan Pumpkin Pancake
PREP TIME: 20 minutes
COOK TIME: 35 minutes
TOTAL TIME: 55 minutes
SERVINGS: 12-16
Have your pancake & eat it, too, with the FarmHER Kitchen’s super easy recipe for a Sheet Pan Pumpkin Pancake to feed a crowd.
INGREDIENTS
THE PANCAKE:
- 1 – 15 oz can of 100% pure pumpkin puree, like Libby’s (425 g)
- 2 eggs (104 g)
- 1 cup low-fat (1%) buttermilk (124 mL)
- 1 tsp vanilla extract
- 2 Tbsp sugar
- 1/4 tsp salt
- 1 tsp ground cinnamon or cardamom
- 1/2 tsp ground nutmeg*
- 1/4 tsp ground clove or allspice*
- 1 – 26-ounce box of instant pancake mix, like Dolly Parton’s Buttermilk Pancake Mix (737g)
- 1 tsp baking powder
- 1 cup of water, divided
- cooking spray, like Pam **
THE TOPPINGS:
- 1/2 cup pecans, chopped
- 1 1/2 cups semisweet chocolate chips
- 1 Tbsp powdered sugar
- 1/4 tsp ground cinnamon
- Optional: Maple syrup or honey; softened butter
* The ground spices in this recipe can be substituted with 2 teaspoons of pumpkin pie spice blend.
** You can substitute the cooking spray for approximately 2 tablespoons of melted butter. Use a pastry brush to spread it evenly across the bottom and sides of the tray.
RECIPE BY: Marion Kirkpatrick
Love this recipe? You can find more farm family favorites over in the FarmHER Kitchen.
EQUIPMENT:
- 18″ x 13″ x 1″ Sheet Pan
- large mixing bowl
- whisk
- spatula
- Parchment Paper or silicon baking mat
INSTRUCTIONS
- Preheat the oven to 425 degrees Fahrenheit. Place the baking tray on the bottom rack of the oven to heat while preparing the batter.
- In a large mixing bowl, add the pumpkin puree, eggs, buttermilk, and vanilla extract. Whisk together until the ingredients are very well combined.
- Stir in the sugar, salt, cinnamon, nutmeg, and clove. Mix well.
- Whisk in the baking powder, about a third of the pancake mix, and 1/3 cup water. Working in batches, add the remaining pancake mix and water, taking care not to overmix the batter. The batter will be very thick and slightly lumpy but should not have any remaining streaks of dry ingredients.
- Reduce the oven temperature to 375 degrees Fahrenheit and remove the heated sheet pan from the oven. Line the pan with parchment paper or a silicon baking mat. Cover the bottom and sides of the tray with cooking spray.
- Working quickly with a silicon or offset spatula, transfer the pancake batter to the heated sheet pan. (Since the tray is hot, the batter will begin to cook; don’t worry! Just keep going!) Spread the batter across the entire surface of the tray and push it into each corner with your spatula. Make sure the batter is spread as thinly and evenly as possible.
- Bake for 10-12 minutes on the top rack of the oven until the entire surface of the pancake appears matte and set. (It will still be raw in the center.)
- While the pancake is baking, measure out the pecans and chocolate chips. Combine the powdered sugar with the remaining cinnamon. Set the toppings aside.
- Remove the pancake from the oven and sprinkle the chopped pecans and chocolate chips evenly over the surface. (The chocolate will eventually melt, so you also want to work quickly here, ensuring there aren’t any significant gaps without toppings.) Carefully press down on the toppings with the palms of your hands so they sink into the batter slightly and will not fall off when you slice and serve the pancake.
- Return the tray to the oven and bake the pancake for another 15-20 minutes. Insert a toothpick or cake tester into multiple areas across the pancake’s surface to ensure it is thoroughly and evenly cooked. The surface should start to brown, but the toppings should not burn.
- NOTE: If the pancake is still uncooked in some areas, put it back in the oven and recheck it every 5 minutes. If you feel comfortable using your oven’s broiler, employing it here can speed up this process.
- Remove the Sheet Pan Pumpkin Pancake from the oven and let cool for at least five minutes.
- Dust the surface of the pancake with the powdered sugar mixture. Once cool enough to handle, slice the pancake into 12-16 squares. Dust each square with more powdered sugar before serving. The pancake can be served warm or at room temperature.
Everybody Eats
At the heart of every meal is a story—a tale of dedication, nurture, and the enduring spirit of those who tend the land. Everybody Eats is the place where the narratives of food and agriculture converge. In partnership with FarmHer, we meet courageous women who embody not just the power of nurturing but also the strength of leading in transforming our food systems. They are the unsung heroes, educators, and compassionate souls who have relentless commitment and extraordinary care embedded in cultivating our food. Feed your curiosity, nourish your understanding, and grow your appreciation for the stewards who make sure that Everybody Eats.
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