Frightfully Good Pumpkin Sheet Pan Pancakes
I was scrolling through one of my favourite Facebook lunch packing groups and someone posted a picture of an adorable lunch with fun pancakes. The poster said she made the pancakes on a sheet pan, instead of individually, and I knew I had to figure out how! Fundamentally, sheet pan pancakes are just a batch of pancakes baked on a sheet pan in a medium oven. It is a great way to make a large batch of pancakes all at once - think Sunday brunch for a crowd or lunches for days - and if you are so inclined, allows you to cut the pancakes into fun shapes.
‘Tis the season for all things pumpkin and while I am reluctant to join the pumpkin spice bandwagon, I could not resist spicing up a batch of pancakes. You can either roast your halloween pumpkins if you happened to buy smaller pie pumpkins, or buy a tin of pumpkin puree. I accidentally bought a tin of this organic pumpkin pie filling instead plain pumpkin puree but it turned out to be a terrific shortcut that saved me measuring out spices into the batter mixture. I was concerned the resulting pancakes would be too sweet but they were not at all. If you are roasting and pureeing your own pumpkin, you will need to add 2 tsp cinnamon, and ½ tsp each of ground cloves and nutmeg.
1 cup whole wheat flour
1 cup all-purpose flour
1 ½ tsp baking soda
1 ½ tsp baking powder
½ tsp salt
1 400 mL can pumpkin pie filling
400 mL milk or milk alternative
3 Tbsp oil or cooled, melted butter
Preheat the oven to 350 F and line a cookie sheet with parchment paper
1. Add the dry ingredients to a large bowl and whisk to combine. Add the wet ingredients to a medium bowl and whisk well to combine. Add the wet ingredients to the dry ingredients and mix until just combined.
2. Pour the pancake batter onto your parchment-lined cookie sheet and using an offset spatula, spread the batter out evenly.
3. Put the cookie sheet onto the middle rack of the oven and bake for about 15 mins or until a sharp knife inserted into the centre of the pancake comes out clean. Remove sheet from pan and allow to cool before cutting.
4. Once cooled, cut the pancake into squares or fun shapes with cookie cutters and serve to a hungry crowd, pack for a school lunch and stash away the extras in the freezer for a easy lunch.
Lunch packing tip: pancakes and waffles are a fun and unexpected substitute for bread. One of my kids loves these pancakes spread with sunbutter and bananas or cream cheese!