Pumpkin Sheet Pan Pancake
Serves 2
15 mins prep
23 mins cook
0 mins total
Gone are the days of standing and flipping! Pumpkin sheet pan pancakes are a fun and easy way to enjoy a fall favorite! They bake evenly in the oven, and you can cut them into squares for serving, making them perfect for brunches, family gatherings, or meal prep
Cinnamon Sugar Swirl
Maple Glaze
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Melt your butter and let cool slightly.
Whisk together all your dry ingredients (flour, baking powder, baking soda, and salt, cinnamon) in a mixing bowl and set aside.
In a large mixing bowl, whisk together the butter, brown sugar, sourdough discard, eggs, milk, and pumpkin puree until there are no more streaks.
Combine your dry ingredients into the wet ingredients and whisk until everything is combined.
Let your batter rest in the bowl while you make the cinnamon sugar swirl.
Cinnamon Swirl
In a small saucepan on low heat, melt the butter. Add in the brown sugar and cinnamon until everything melts together.
Pour your pancake batter into a large parchment lined baking sheet (17.5inx12in) and spread evenly with a spatula.
Evenly pour the cinnamon sugar mixture over the top of the batter in the baking sheet, use tip of a butter knife or a toothpick to create the swirls.
Bake at 350 degrees for 22 – 25 minutes.
While the pancake is baking, make your sugar maple glaze.
Maple Glaze
In a small mixing bowl, whisk together the powdered sugar, maple syrup and milk until a smooth glaze forms. Pour directly on tops of the pancake or serve individually with each serving of pancakes.
Drizzle over top of your pancakes and enjoy with a large pumpkin spice latte ;)
