I’d love to tell you that I’m an A+ Mom Chef when it comes to breakfast and pancakes. Truth is, I totally stink at making a simple pancake. You need a griddle, and I don’t have a griddle. I have All-Clad which are the exact opposite type of cooking surface a lovely, fluffy pancake needs!
So, we found a new way to make them.
Honestly, I don’t know if I will ever go back to griddle pancakes again – I could buy a griddle to put over my gas cooktop, but WHY when they bake perfectly even AND they come out AT THE SAME TIME.
Let me just say that part again. There is no hovering over the hot cooktop pouring batter in the pan over and over again – this is ONE AND DONE!
***Bonus, I get to eat with the kids, rather than AFTER them…you know how kids eat super fast and by the time you sit down they are done***
The result is one giant pancake, so get creative with your cookie cutters and make the shape you want. Or just use a serrated knife and cut a few rectangles. Huge thanks to Little Dairy on the Prairie for sharing this recipe. It’s a keeper.
- 2 eggs
- 1½ c. buttermilk
- 1 c. pumpkin puree
- 2 tsp. vanilla
- ½ c. canola oil
- 2½ c. flour (King Arthur Wheat Flour)
- ¼ c. sugar
- ¼ c. brown sugar
- 2 heaping tsp. baking powder
- 2 tsp. baking soda
- ¼ tsp. salt
- 2 tsp. pumpkin pie spice
- Cinnamon sugar for sprinkling on top
- Chocolate Artisan Kettle chips for sprinkling on top
- Sliced banana
- Chocolate syrup
- Powdered sugar
- Preheat oven to 350 degrees. Spray a rimmed baking sheet with non-stick spray OR line with parchment paper (I like parchment since you can pull the pancakes up and place on cooling rack asap).
- Whisk eggs. Add buttermilk, pumpkin puree, vanilla, and oil. Whisk together.
- Add pumpkin pie spice, flour, sugar, brown sugar, baking powder, baking soda, and salt to wet ingredients. Stir until combined. Batter may have little lumps and that’s okay.
- Pour pancake batter into baking sheet.
- Sprinkle any desired toppings over batter.
- Bake for 15-18 minutes.
- Cut into squares and serve warm with hot maple syrup!
- Leftovers can be refrigerated.