10/09/2026
Fall mornings just got a whole lot easier (and tastier!) with this Pumpkin Pecan Sheet Pan Pancake! 🥞🍂
Skip the flipping and bake up a giant, fluffy batch of cozy autumn flavor using buttermilk, rich pumpkin puree, warm pumpkin spice, and a delightful crunch of pecans. Slice it up, dust with powdered sugar, and drizzle with warm maple syrup for the ultimate weekend breakfast crowd-pleaser! 🍁✨
Who are you sharing a stack with this fall? Let us know below! 👇
Pumpkin Spice Sheet Pan Pancake (serves 6)
DIETARY: Vegetarian
TOTAL TIME: 35 minutes
Pancake
8 tablespoons unsalted butter, melted
2 cups buttermilk or milk
1 large egg
¾ cup pumpkin puree
2 teaspoons vanilla extract
2½ cups all-purpose flour
¼ cup cane sugar
5 teaspoons baking powder
2 ¼ teaspoon pumpkin pie spice, divided
¾ teaspoon sea salt
1 cup toasted pecans, coarsely chopped
2 tablespoons cane sugar
1¼ teaspoons pumpkin pie spice
Powdered sugar, for serving
Maple syrup, for serving
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 into 12 squares. Dust with powdered sugar and serve with maple syrup.
