Pumpkin Spice Sheet Pan Pancakes
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 748
- Total Fat
- 32
- Saturated Fat
- 19
- Carbohydrates
- 99
- Dietary Fiber
- 4
- Sugar
- 44
- Protein
- 18
- Cholesterol
- 206
- Sodium
- 1315
- Total: 1 hr 20 min
- Active: 45 min
Ingredients
4 large eggs, beaten
5 cups buttermilk
1 tablespoon vanilla extract
2 teaspoons kosher salt
1/2 cup plus 2 tablespoon 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 grated (about 1 cup)
2 tablespoons raisins
1 cup frozen cranberries, thawed
1 teaspoon orange zest plus 1 tablespoon orange juice
2 tablespoons cream cheese, at room temperature
1/4 cup confectioners' sugar
Whipped cream and maple syrup, for serving
Directions
- Position an oven rack in the center of the oven and preheat to 500 degrees F.
- Whisk the eggs, buttermilk, vanilla, salt and 1/2 cup of the granulated sugar in a large bowl until well combined. Drizzle in 6 tablespoons of the butter and stir to combine.
- Whisk the flour, baking powder, baking soda and 4 teaspoons of the pumpkin pie spice in a second large bowl until well combined. Fold the buttermilk mixture into the flour mixture with a silicone spatula until just combined (it's OK if there are a few lumps). Reserve 2 tablespoons of the batter in small bowl and set aside.
- Brush a 13 1/2-by-18 1/2-inch rimmed baking sheet with 2 tablespoons of the butter. Pour in the batter, using the spatula to smooth out the top. Tap the tray on the counter a few times to settle the batter.
- Heat the remaining 2 tablespoons butter in a medium nonstick skillet over medium-high heat. Add the apples and cook until slightly softened, about 2 minutes. Remove from the heat. Add the caramel, stir until well coated and set aside.
- Add the brown sugar and 1 tablespoon of the pumpkin pie spice to the reserved batter and stir to combine. Set aside.
- In separate small bowl, mix together the carrots, raisins, 1 tablespoon of the granulated sugar and 1/2 teaspoon pumpkin pie spice. Set aside.
- In another small bowl, stir together the cranberries, orange zest and juice and remaining 1 tablespoon granulated sugar. Set aside.
- Arrange the baking sheet with a long side facing you. Visualize the pan divided into 4 equal quadrants. Each quadrant will hold a different pancake topping. Arrange the apples over the surface of the upper left quadrant. Next to it on the right, dollop the brown sugar-pumpkin pie mixture, about 1 teaspoon at a time. (You want to see a lot of brown dots sitting on top of the batter.) Using a toothpick or small skewer, swirl the mixture into the batter, making a marbled pattern.
- Sprinkle the carrot mixture over the lower left quadrant under the apples. Use a butter knife or offset spatula to gently mix the carrots into the batter. Sprinkle the cranberry mixture in the lower right quadrant, discarding any extra liquid.
- Put the sheet pan in the oven and immediately reduce the temperature to 400 degrees F. Bake, rotating halfway through, until golden brown and a cake tester inserted into the center of the pancake comes out clean, 20 to 25 minutes.
- Spread the cream cheese over the carrot section using a butter knife or offset spatula. Sprinkle with 1 tablespoon of the confectioners' sugar, followed by the remaining 1/2 teaspoon pumpkin pie spice.
- Stir together the remaining 3 tablespoons confectioners' sugar and 1 teaspoon water in a small bowl and drizzle over the swirled pumpkin spice section.
- Serve the pancakes with maple syrup and whipped cream.
Cook’s Note
When measuring flour, we spoon into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)