Pumpkin Spice Sheet Pan Pancakes
Pumpkin Spice Sheet Pan Pancakes are your new favorite fall breakfast. Perfect for brunch with a crowd because it only takes 14 minutes to bake and offers a delightful consistency (and flavor) that we all love with traditional pancakes (make the batter the night before and let chill in the fridge to save prep time). These are made lighter without sacrificing flavor using (1) flax meal eggs instead of regular eggs, (2) plant-based buttermilk, and (3) a hint of brown sugar. If you prefer traditional ingredients, though, you can absolutely substitute regular eggs and buttermilk with no changes to the amounts/ratios.The pure pumpkin adds moisture and that subtle fall flavor that makes it a top comfort food and the pumpkin spice gives it a little kick for a fun burst of flavor. Pumpkin spice has a new friend and I hope you enjoy this as much as we have! Find more at: Inspired Epicurean.
We're all about some gorgeous pumpkin color. 🎃😍🧡
Post-oven cooling with some prepared aquafaba whipped cream. We topped with whipped cream and an added sprinkle of pumpkin spice for one stack and butter with syrup for another. Both were delicious!
Topped with aquafaba whipped cream and pumpkin spice.
A little butter and syrup was a perfect compliment to the robust pumpkin flavor!
Pumpkin Spice Sheet Pan Pancakes
Recipe details
- 12 people
- Prep time: 15 Minutes Cook time: 14 Minutes Total time: 29 min
Comments
Share your thoughts, or ask a question!