Sheet-pan Pumpkin Pancakes from Molly MacRae

 

 

A couple of weeks ago I gave you a recipe for Fläskpannkaka, a big, lovely pancake similar to a Dutch Baby. Here I am with another pancake recipe because when the weather turns cold there’s something wonderful about pancakes for supper. This is a recipe I got from the New York Times. I tried it because – pancakes – but also because of the method. Pancakes made in a sheet-pan? Talk about a time-saver. I’m definitely making these pancakes again. They’re spicy, warm, cakey, and absolutely yummy. 

Sheet-pan Pumpkin Pancakes (adapted from Yossey Arefi in the New York Times)

 

Ingredients

¼ cup unsalted butter, melted and cooled

2 cups all-purpose flour

¼ cup white sugar

1 tablespoon ground cinnamon

2 teaspoons ground ginger

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 (15-ounce) can pumpkin pureé

1 ½ cups buttermilk

2 large eggs

Butter and syrup to serve (optional? Probably not) 

Directions

Heat oven to 425℉. Grease a rimmed baking sheet (ours measures 11 ¾” x 16 ¾” across the bottom and flares a bit to 12 ¼ x 17 ¼” at the rim)

In a large bowl, whisk dry ingredients together

 

In a medium bowl or large measuring cup, whisk pumpkin, buttermilk, and eggs together. Make a well in the middle of the dry mixture. Pour in the pumpkin mixture and melted butter.

 

Fold dry ingredients into wet, scooping from the bottom and folding over the top, until combined without over-mixing. Pour into prepared pan and smooth the top. (I forgot to take pictures of the batter after mixing it and of the batter in the pan until I'd slid it into the oven.)

 

Bake until a toothpick or cake tester into the center come out clean and edges are golden brown, 15 to 18 minutes. Let pancake cool 5 minutes, cut, and serve warm. Butter and syrup on top are optional but delicious. We also added real bacon for the meat-eaters and fake bacon for the vegetarians. 

Look for Molly’s new series—the Haunted Shell Shop Mysteries—coming in July 2024!

Book 1: Come Shell or High Water

And in the meantime, you can enjoy her other books.

 

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter  or Instagram.