Easy Sheet Pan Pumpkin Spice Pancake

While Kate is away in the Netherlands this week, wandering the Dutch countryside and eating amazing baked goods, I’m doing Thanksgiving preparations here in Michigan. I can’t wait to see and hear about all the delicious foods Kate’s able to try! No doubt she’ll come back inspired and we’ll get to attempt some fun, new recipes for the blog.

This Thanksgiving will be out of the ordinary for me, as well: my stepmom is taking a much-deserved holiday vacation with my dad — so, it’s up to me to prepare and serve our family’s holiday favorites!

Pumpkin pie is a traditional Thanksgiving dessert. My family loves it. My dad even requests it on his birthday…which is in July. My son is also happy to eat pumpkin pie year round.

This year, I decided to play with pumpkin pie, but in a different form. My idea? Pumpkin spice sheet pan pancake. If pastry crust is your nemesis, this oven pancake is a lifesaver. It has all the flavor of pumpkin pie, without the fuss of pastry dough. Doesn’t that sound like a delicious, easy way to start the holiday? More flavor, less stress!

Last weekend, I hosted an impromptu brunch — the perfect time to try it out (friends = recipe testers). They gave this great pumpkin pie alternative the thumbs up.

INGREDIENTS 

Pancake Batter:

• 1 ½ cups all-purpose flour
• ½ cup oat flour
• 2 tbs sugar
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• 2 ½ teaspoons baking powder
• ¾ teaspoons salt
• 3 tbs oil
• 1 1/3 cup buttermilk
• 2 eggs

Pumpkin Mixture:

• 1 ½ cups pumpkin puree
• 2 egg yolks
• ½ cup turbinado sugar
• ½ cup sour cream
• ¾ tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp salt

Topping:

Whipping Cream, whipped (I added a dash of cinnamon to mine)

Maple syrup (optional)

Directions

1. Preheat your oven to 350 degrees
2. Line a baking sheet with parchment paper and then butter the parchment paper thoroughly.
3. Combine the dry pancake ingredients in large bowl then add in the oil, buttermilk, and eggs until all is moist and blended. Set aside.
4. In another large bowl combine the pumpkin, egg yolks and the rest of the filling ingredients. Beat them together with a hand held mixer on low until well blended.
5. Pour the pancake batter onto the parchment lined baking sheet pan and spread evenly.
6. Pour the pumpkin mixture onto the pancake batter evenly as possible.
7. Using the handle of a wooden spoon to go back and forth through the batter and pumpkin to create a swirling pattern.
8. Place the pan in the oven on the middle rack and bake until it is baked evenly throughout, rotate the pan half way through. Baking time: approx 45 minutes but start checking around 30 minutes

Cut into squares and top with whipped topping, and maple syrup.  Enjoy!