Soft, fluffy and filled with pumpkin and pumpkin spice pancakes baked in the oven on a sheet pan. No more flipping! Serve with spiced brown sugar butter.
Preheat oven to 425 degrees F. Line a large 13" x 9" rimmed sheet pan with parchment paper. Set aside.
In a large mixing bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
In a large measuring cup, whisk together milk, vinegar, pumpkin puree, oil and vanilla. Add to the dry ingredients and whisk until the batter is thick and light. It should look like it has air pockets.
Spread the batter onto prepared baking sheet. Top with chocolate chips if desired.
Bake for 12 to 14 minutes. The top should be golden and dry.
Remove from oven and let cool.
Mix all ingredients for spiced butter in a small bowl.
Cut pancakes into squares and serve with spiced butter.
Notes
Use 100% pumpkin puree, not pumpkin pie filling.
2. If your batter doesn't look like the picture below, but rather is runny, you didn't measure out the flour properly. The correct way to measure out flour is to fluff it with a fork or a spoon in the container you store it in, then spoon it into the measuring cup.3. I cut the sheet pan pancakes into 15 squares.