Pumpkin Spice Sheet Pan Pancake

Written by

Nicole Catenaro

in

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Pumpkin Spice Sheet Pan Pancake

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Total Time 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 8 tablespoons unsalted butter melted
  • 2 cups buttermilk or milk
  • 1 large egg
  • ¾ cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • ¼ cup cane sugar
  • 5 teaspoons baking powder
  • 2 ¼ teaspoons pumpkin pie spice divided
  • ¾ teaspoon sea salt
  • 1 cup toasted pecans coarsely chopped
  • 2 tablespoons cane sugar
  • 1 ¼ teaspoons pumpkin pie spice
  • Powdered sugar for serving
  • Maple syrup for serving

Method
 

  1. Preheat oven to 400°F. Line a 13-by-18-inch sheet pan with parchment paper.
  2. Whisk together the melted butter, buttermilk or milk, egg, pumpkin puree, and vanilla.
  3. In a separate bowl, whisk together the flour, sugar, baking powder, 1 teaspoon of pumpkin pie spice, and sea salt.
  4. Stir the wet ingredients into the dry ingredients just until combined. Spread the batter evenly into the prepared sheet pan.
  5. In a small bowl, combine the toasted pecans, cane sugar, and remaining 1 ¼ teaspoon pumpkin pie spice. Sprinkle the pecan topping evenly over the batter.
  6. Bake for 18-22 minutes, or until the center springs back when gently pressed.
  7. Allow to cool for a few minutes, then cut into12 squares. Dust with powdered sugar and serve with maple syrup.

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