Ingredients
Scale
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup brown sugar, packed
- 1 1/2 cups pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 2 cups whole milk
- 1/4 cup melted butter
- 1 tablespoon vanilla extract
- Optional: Pecans or chocolate chips for topping
Instructions
- Preheat your oven to 425°F (220°C). Generously grease an 18×13 inch rimmed baking sheet (half-sheet pan) with butter or non-stick cooking spray. For even easier removal, line the bottom with parchment paper and grease the paper as well. In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt until well combined.
- In a separate medium bowl, whisk the pumpkin puree, eggs, brown sugar, milk, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Do not overmix; a few small lumps are perfectly fine and help keep the pancakes fluffy.
- Pour the batter onto the prepared baking sheet and spread it evenly to the edges using a spatula. If you are adding pecans or chocolate chips, sprinkle them over the top now. Place the pan in the center rack of the oven and bake for 15 to 20 minutes. The pancakes are 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. Use a knife or a pizza cutter to slice the giant pancake into 8 large squares (or 16 smaller ones for kids). Serve immediately with warm maple syrup, a dollop of whipped cream, or a dusting of powdered sugar. These pair perfectly with a side of crispy bacon or fresh fruit.
- Cook Time: 35 minutes