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Sheet Pan Pumpkin & Walnut Pancakes

This sheet pan meal is the ultimate autumn delight. Whip up these fluffy delights effortlessly and savor the rich pumpkin spice flavor paired with crunchy walnuts. It's a family favorite that's perfect for busy mornings or lazy brunches. They can also easily be made ahead, frozen and used for mornings when you don't have time to cook!
Print Recipe
Total Time 25 minutes
Servings: 6 servings
Course: Breakfast
Ingredients Method

Ingredients
  

  • 2 Eggs (large)
  • 1 cup Pureed Pumpkin
  • 1 cup Cow's Milk, Whole
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Vanilla Extract
  • 9 oz Unbleached All Purpose Flour
  • 1 tbsp Baking Powder
  • 1/4 tsp Sea Salt
  • 1 tsp Pumpkin Pie Spice
  • 1/3 cup Walnuts (chopped)

Method
 

  1. Preheat the oven to 350ºF (175ºC). Grease a rimmed baking sheet.
  2. Using a stand or hand mixer, whisk the eggs, pumpkin, milk, oil, and vanilla extract together until smooth. In a separate bowl, mix the flour, baking powder, salt, and pumpkin spice.
  3. Add the dry mixture to the wet and mix until just combined. Pour the batter onto the baking sheet and spread it evenly to all corners. Top the batter with the walnut pieces.
  4. Bake for 15 minutes or until the pancakes feel spongey and look set. Enjoy!