The cooler weather has us ready for pumpkin everything. Made with pumpkin puree and pumpkin pie spice, these oven-baked pumpkin sheet pan pancakes are a breakfast game-changer!
Prepare sheet pan by spraying with cooking spray and lining the bottom with parchment paper for easy removal. Preheat oven to 425ºF.
Whisk dry ingredients together in a large bowl. Set aside.
Mix together wet ingredients.
Combine dry and we ingredients.
Pour batter into prepared sheet pan.
Bake for 15-20 minutes. Keep a close eye on the sheet pan as oven times can vary. You will know that the pancakes are done when they appear dry and golden brown in color.
While the pancakes are baking, prepare cinnamon butter drizzle by combining all ingredients in a small bowl.
Cut pancake 12 squares in each sheet pan, serve then drizzle with cinnamon butter.
Notes
Store any left-over pancake squares in a zip top baggie in the refrigerator. They will keep in the fridge for a few days. You can even freeze these for easy mornings!
You can reheat these pancakes with just a few seconds in the microwave. Place on plate and warm for 15 seconds at a time until desired temperature.