Ingredients
Scale
- 3 cups all-purpose flour
- 1/4 cup brown sugar, packed
- 2 tablespoons baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 cups whole milk
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Optional: Maple syrup and pecans for serving
Instructions
- Preheat your oven to 425°F (220°C). Generously grease a standard 18×13-inch rimmed baking sheet with butter or non-stick cooking spray. For even easier removal, line the bottom with parchment paper, leaving a slight overhang on the sides.
- In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt. Ensure there are no large lumps of brown sugar left in the mixture.
- In a separate medium bowl, whisk the milk, pumpkin puree, eggs, melted butter, and vanilla extract until the mixture is smooth and the pumpkin is fully incorporated into the liquids.
- Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix; a few small lumps are perfectly fine and help keep the pancakes fluffy.
- Pour the batter onto the prepared sheet pan. Use an offset spatula to spread it evenly into the corners and smooth the top. Place the pan in the center rack of the oven and bake for 15 to 20 minutes. The pancake is done when the top is golden brown and springs back when lightly touched.
- Remove the pan from the oven and let it cool for 5 minutes. Cut the sheet into 8 large squares or 16 smaller rectangles. Serve immediately with a generous pour of maple syrup, a sprinkle of extra cinnamon, or toasted pecans.
- Cook Time: 35 minutes