Well that’s a mouthful! I fully realize that I am walking a VERY fine line with these pancakes. At what point are these technically not a breakfast item, but instead a dessert? I think I’m there, but I refuse to believe that I can’t eat these for breakfast. So I’ll just carry on eating these for breakfast, thank you. I think you should too. How can you resist? They’re truly a work of art. A delightfully simple, crowd-pleasing work of art.

I made these pancakes for the first time on Sunday, September 1st. I woke up in the morning, realized it was September, and it was like my body decided to unleash the pumpkin recipes that had been held up inside it since 2018. It’s not entirely true, because I eat pumpkin year round since I love it so much, but as soon as September hit this year I was ready to hop into the kitchen and start creating all the autumn recipes. I usually just cook other people’s pumpkin recipes so I’m definitely looking forward to churning out a bunch of my own. This one will be hard to top though. Perhaps I should have set the bar just a tad lower for myself.

Just like my first Sheet Pan Pancake recipe, I couldn’t commit to just one mix in, so I split my batter in two after combining the wet and dry ingredients. I mixed in some Enjoy Life Dark Chocolate Morsels in one half of the batter and some chopped walnuts in the other half. The fact that I can have two separate mix ins in the same batch of pancakes is one of my favorite things about cooking pancakes on a sheet pan. Have you ever attempted that in a skillet? Nightmare. But with a sheet pan? No problem!

I made Cinnamon Honey Butter as a separate recipe a little later in the day. Early this morning I went for a little nature walk in town with my friend Summer Rain and I couldn’t stop thinking about these pancakes. I knew I had to have some as soon as I got home. I had the brilliant idea to top the pancakes with some of the Cinnamon Honey Butter. Holy flavor explosion in your mouth. It’s looking more and more like dessert over here. These definitely aren’t things that I eat on a normal basis, but they sure are perfect for a little holiday weekend treat. Stay tuned, because the Cinnamon Honey Butter will be headed to the blog this week as well!

Paleo Sheet Pan Pumpkin Pancakes
thehungryhungryhiker

Paleo Sheet Pan Pumpkin Pancakes

A pumpkin variation to my original Sheet Pan Pancake recipe. Perfect for serving a crowd all at once!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups almond flour
  • ⅔ cup coconut flour
  • 1 cup tapioca flour/starch
  • pinch sea salt
  • 2 tsp baking soda
  • 4 tsp cream of tartar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ½ tsp cloves
  • ¼ tsp allspice
  • 3 eggs whisked
  • ½ cup butter or ghee melted
  • ½ cup maple syrup
  • ½ cup coconut milk canned
  • ¾ cup canned pumpkin
  • 2 tsp vanilla extract
Optional mix-ins
  • chocolate chips I use Enjoy Life
  • chopped walnuts
  • chopped pecans

Method
 

  1. Preheat oven to 350° F. Line a large sheet pan with parchment paper.
  2. In a medium bowl, whisk all dry ingredients until combined.
  3. In a large bowl, whisk all wet ingredients until combined.
  4. Slowly add the dry ingredients to the wet ingredients. I did mine in three parts and used a silicone tipped wooden spoon. Mix together until just combined. Fold in mix-ins of choice.
  5. Using a silicone spatula, spread the batter evenly on to the sheet pan. Use the silicone spatula to smooth the batter to a uniform thickness throughout.
  6. Bake at 350° F for 20 minutes. The edges will be slightly browned and a toothpick will come out clean when inserted.
  7. Cut as desired. Top with plenty of butter and real maple syrup and enjoy!