Pumpkin Cinnamon Roll Sheet Pan Pancakes
Pumpkin cinnamon roll sheet pan pancakes made by doubling a Trader Joe’s pumpkin pancake box mix and pouring it into a greased sheet pan, then piping a mixture of melted butter, brown sugar, and cinnamon in swirls across the entire top before baking at 350 degrees for fifteen minutes. Cut into squares and served. Fluffy, soft, and deeply pumpkin spiced with that warm buttery cinnamon swirl in every piece. The easiest way to make pancakes for a crowd, for meal prep, or for a weekday morning that feels like a special occasion without standing over a hot skillet for forty five minutes.
Equipment
- 1 medium bowl
- 1 small bowl
- 1 sheet pan
- 1 piping bag or ziplock
Ingredients
- 1 box Pumpkin Pancake Mix (I used the one from Trader Joes) and everything it requires to make the pancakes x 2 servings
- ¼ cup unsalted butter, melted
- ½ cup brown sugar
- ½ tbs cinnamon
Instructions
- Preheat your oven to 350℉ and spray a sheet pan with cooking spray.
- Make pumpkin pancake batter according to box. Double the recipe so you have enough batter to fill the sheet pan.
- Pour batter into the prepared baking sheet and spread smooth with a spatula.
- In a small bowl, mix together melted butter, brown sugar and cinnamon until combined.
- Transfer to a piping bag or ziplock bag and cut a small hole in the tip.
- Pipe swirls of cinnamon onto the surface of the pancake batter until the top is covered in swirls.
- Bake for 15 min until a toothpick comes out clean.
- Cut into squares and serve immediately with maple syrup. Enjoy!