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Fluffy Pumpkin Spice Sheet Pancakes Recipe with Maple Cream Cheese Drizzle

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These fluffy pumpkin spice sheet pancakes are baked in a single pan for a quick, comforting fall breakfast, topped with a creamy maple cream cheese drizzle.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (or almond flour for gluten-free)
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves (optional)
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 cup buttermilk (or dairy-free milk with 1 tablespoon lemon juice)
  • 2 large eggs, room temperature
  • 4 tablespoons unsalted butter, melted (plus extra for greasing the pan)
  • 1 teaspoon vanilla extract
  • For the Maple Cream Cheese Drizzle:
  • 4 ounces cream cheese, softened
  • ½ cup powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons whole milk (or dairy-free milk, as needed)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your 9×13-inch baking pan with butter or nonstick spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves (if using), and salt.
  3. In a separate bowl, whisk together the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. The batter should be thick but pourable.
  5. Pour the batter into the prepared pan and spread evenly with an offset spatula or the back of a spoon.
  6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. While baking, beat the cream cheese, powdered sugar, maple syrup, and 1 tablespoon milk in a small bowl until smooth. Add more milk if needed for pourable consistency.
  8. Let the pancakes cool for 5 minutes after baking, then drizzle the maple cream cheese sauce generously over the top before slicing into squares.
  9. Serve warm and enjoy.

Notes

Do not overmix the batter to keep pancakes fluffy. Use fresh spices for best flavor. Let eggs and pumpkin sit at room temperature before mixing for better batter consistency. Make the drizzle while pancakes bake to save time. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: pumpkin spice pancakes, sheet pancakes, fall breakfast, maple cream cheese drizzle, easy pumpkin recipe, baked pancakes

Find it online: https://elvafood.com/fluffy-pumpkin-spice-sheet-pancakes-recipe-with-maple-cream-cheese-drizzle-easy-and-perfect-for-fall/