Pumpkin Spice Sheet Pan Pancakes Recipe

• Difficulty: Easy
• Yield: Serves 6
• Nutritional Information Per Serving (1 of 6 servings): Calories 748, Total Fat 32 g, Saturated Fat 19 g, Carbohydrates 99 g, Dietary Fiber 4 g, Sugar 44 g, Protein 18 g, Cholesterol 206 mg, Sodium 1315 mg
• Total Time: 1 hr 20 min
• Active Time: 45 min

Discover the irresistible fusion of pumpkin spice with delightful apple slices, tart cranberries, shredded carrots, and creamy cheese in these effortless oven-baked sheet pan pancakes. Perfect for dazzling brunch crowds or festive holiday mornings, this recipe transforms simple ingredients into a showstopping breakfast that bursts with autumnal harmony and warmth.

Ingredients

• 4 large eggs, whisked
• 5 cups buttermilk
• 1 tablespoon vanilla extract
• 2 teaspoons kosher salt
• 1/2 cup plus 2 tablespoons granulated sugar
• 10 tablespoons unsalted butter (1 1/4 sticks), melted
• 2 3/4 cups all-purpose flour (see Cook's Note)
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 2 tablespoons plus 2 teaspoons pumpkin pie spice
• 1 small apple, cored and thinly sliced
• 2 tablespoons caramel sauce
• 1 tablespoon light brown sugar
• 1 large carrot, peeled and shredded (about 1 cup)
• 2 tablespoons raisins
• 1 cup frozen cranberries, thawed
• 1 teaspoon orange zest plus 1 tablespoon orange juice
• 2 tablespoons cream cheese, softened
• 1/4 cup confectioners' sugar
• Whipped cream and maple syrup, for serving

Instructions

1. Set an oven rack in the center and preheat the oven to 500F.
2. In a large bowl, whisk together the eggs, buttermilk, vanilla, salt, and 1/2 cup granulated sugar until smooth. Gradually add 6 tablespoons melted butter while stirring.
3. In another large bowl, combine the flour, baking powder, baking soda, and 4 teaspoons pumpkin pie spice. Gently fold the buttermilk mixture into the flour mixture using a silicone spatula until just blended; some lumps are fine. Reserve 2 tablespoons of batter in a small bowl.
4. Lightly butter a 13 1/2 by 18 1/2-inch rimmed baking sheet with 2 tablespoons of the melted butter. Pour the batter into the pan and smooth the surface with a spatula. Tap the pan gently on the counter to settle the batter evenly.
5. Heat the remaining 2 tablespoons butter in a medium nonstick skillet over medium-high heat. Add the apple slices and saut until they soften, about 2 minutes. Remove from heat, stir in caramel sauce until the apples are well coated, then set aside.
6. Mix the reserved 2 tablespoons of batter with brown sugar and 1 tablespoon pumpkin pie spice. Set aside.
7. In a small bowl, combine grated carrot, raisins, 1 tablespoon granulated sugar, and 1/2 teaspoon pumpkin pie spice. Set aside.
8. In another small bowl, mix cranberries with orange zest, orange juice, and the remaining 1 tablespoon granulated sugar. Set aside.
9. Place the baking pan with the long side towards you and mentally divide it into four equal sections. Spread the apple mixture over the top left quadrant.
10. Beside the apples (top right quadrant), spoon the brown sugar and pumpkin spice batter mixture in small dollops, about a teaspoon each. Use a toothpick or skewer to swirl this mixture into the batter, creating a marbled effect.
11. Scatter the carrot mixture over the lower left quadrant and gently fold it into the batter with a butter knife or offset spatula. Sprinkle the cranberry mix over the lower right quadrant, discarding any extra liquid.
12. Place the sheet pan in the oven and immediately reduce the temperature to 400F. Bake for 20 to 25 minutes, turning halfway through, until the pancakes are golden and a toothpick inserted into the center comes out clean.
13. Spread cream cheese evenly over the carrot section of the pancake. Dust with 1 tablespoon confectioners' sugar and the remaining 1/2 teaspoon pumpkin pie spice.
14. Mix the remaining 3 tablespoons confectioners' sugar with 1 teaspoon of water in a small bowl and drizzle over the swirled pumpkin spice quadrant.
15. Serve warm with maple syrup and whipped cream as desired.

Cook's Note

When measuring flour, spoon it into a dry measuring cup and level off the excess with a knife. Avoid scooping flour directly from the bag as this compresses it, which can affect the texture of baked goods.

Copyright 2018 Television Recipe Iseasy, G.P. All rights reserved.