Pumpkin Crunch Sheet Pan Pancakes
Pumpkin crunch sheet pan pancaks are fluffy, pumpkin pancakes topped with crunchy pecans and cinnamon sugar, baked in the oven ~ no flipping!
Servings: 10 servings
Equipment
- A standard 1/2 sheet baking sheet
Ingredients
For the topping
- 1/4 cup sparkling sugar (or other coarse sugar, or regular granulated sugar)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup chopped pecans
For the pancakes
- 6 Tbsp unsalted butter, melted
- 2 cups milk, or buttermilk
- 1 large egg
- 3/4 cup canned pumpkin puree
- 5 tsp baking powder
- 3/4 tsp salt
- 1/4 cup sugar
- 2 1/2 cups all purpose flour
Instructions
- Preheat oven to 400F and butter a 1/2 sheet baking sheet.
- Make the topping first by mixing together the sparkling sugar, cinnamon, nutmeg, and chopped pecans. Set aside.
- Whisk together the melted butter, milk, egg, and pumpkin puree until smooth.
- Whisk in the baking powder, salt, and sugar.
- Add the flour, and mix until well combined, but don't over mix..
- Pour the batter into the prepared baking sheet and sprinkle the cinnamon/pecan topping evenly over it. (Note: I didn't use quite all of the topping, probably about 3/4 of it. But you can use however much you'd like!)
- Bake for 20-22 minutes until slightly risen and fully cooked in the center.
- Remove from the oven and allow to cool just slightly before slicing and serving.
- Serve with butter and maple syrup, or other topping of your choice.
Nutrition
Calories: 313 kcal · Carbohydrates: 35 g · Protein: 7 g · Fat: 17 g · Saturated Fat: 6 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 7 g · Trans Fat: 0.3 g · Cholesterol: 40 mg · Sodium: 204 mg · Potassium: 400 mg · Fiber: 3 g · Sugar: 8 g · Vitamin A: 3179 IU · Vitamin C: 1 mg · Calcium: 170 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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