Apple Spice Sheet Pan Pancakes are perfect for fall breakfast or brunch and won’t leave you standing over the griddle flipping them while everyone else eats!
Happy Halloween! I can’t believe how fast it snuck up on me. We were rushing around on Sunday getting candy and trying to find pumpkins for the front porch. I think we waited a little too long on the pumpkins because the selection wasn’t that great.
I like to wait as long as possible to get my pumpkins because keep them out through Thanksgiving. We don’t carve them so as long as they don’t freeze, they will usually last that long. It’s crazy to think that Thanksgiving is only a few weeks away and I’m sure those three weeks will fly by!
You’ll be seeing more recipes over the next couple months geared towards the holidays. There will still be everyday dinner recipes, but not as many as you’re accustomed to seeing. Recipes for appetizers, holiday side dishes, dessert and my favorite, breakfast and brunch will be in full force.
To get the breakfast/brunch recipes started, I thought these Apple Spice Sheet Pan Pancakes would not only be perfect for any lazy fall weekend morning, but a great way to start Thanksgiving morning.
This was my first time making sheet pan pancakes and to be honest, it will be hard going back to the traditional method of flipping them one by one on my griddle. When you’re hosting a brunch or serving multiple people one of the worst things is having to stand in the kitchen like a short order cook making individual meals for everyone while they’re sitting around with their coffee or mimosa, eating and enjoying each others company. I can’t stand it and refuse to make things that require me to do that.
That meant, pancakes were off the menu, up until my discovery of sheet pan pancakes. Basically the only difference between the sheet pan version and the traditional is the way you cook them. Instead of scooping out the batter and flipping them individually, you’ll simply pour all of the batter into a rimmed, greased sheet pan and bake it for 12-15 minutes.
These Apple Spice Sheet Pan Pancakes are perfect for all of you apple lovers. The batter has a generous amount of apple pie spice, which consists of cinnamon, nutmeg, allspice, ginger and cardamom. The pancakes also use a combination of buttermilk and apple cider to add even more apple flavor.
The Apple Spice Sheet Pan Pancakes are topped with thin slices of apple, a sweet apple cider glaze and toasted pecans. The presentation is beautiful, it tastes amazing and you don’t have to stand in the kitchen making it while you’re guests are relaxing and enjoying themselves! I call that a win!
More Apple Recipes for Breakfast and Brunch
Cranberry Apple Carrot Muffins
Sausage, Apple and Thyme Breakfast Pizza
Apple Cinnamon Quinoa Breakfast Bowls
Apple Spice Sheet Pan Pancakes
Apple Spice Sheet Pan Pancakes
- 1 1/3 cups whole wheat pastry flour
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 1/2 teaspoons apple pie spice (see note)
- 1 cup apple cider
- 3/4 cup low-fat buttermilk
- 1/4 cup plain Greek yogurt
- 1/4 cup maple syrup
- 2 tablespoons oil, I used melted coconut oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 Honeycrisp or similar firm apple, cored and sliced thin
- Toasted chopped pecans for topping (optional)
Apple Cider Glaze
- 1/2 cup powdered sugar
- 1/2 teaspoon apple pie spice
- Pinch of salt
- 3 teaspoons apple cider
- Preheat oven to 425° F. and spray a rimmed sheet pan (18x13) with cooking spray.
- In a large bowl whisk together the dry ingredients minus the apple and pecans. In a smaller bowl whisk together the wet ingredients. Pour the wet ingredients in with the dry and mix together until combined, careful not to over-mix.
- Pour the batter into the prepared sheet pan and use a spatula to spread it into an even layer. Top the batter with rows of sliced apples then put it into the oven to bake for 10-15 minutes, checking it at 10 minutes. The pancakes are done, if the center of the pancake is springy to the touch, and a toothpick inserted into the middle comes out clean. Remove from the oven and cool while you make the glaze.
- In a small bowl whisk together the ingredients for the glaze until smooth and pourable. If the glaze is too thick add more cider and if too thin more powdered sugar. Drizzle the glaze over the pancake and top with toasted chopped pecans. Serve with maple syrup if desired.
- To make apple pie spice combine 1 tablespoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, allspice and cardamom.
- For serving: Cut the pancakes into 8 (large), or 12 (medium), or 16 (small) portions.
Amount Per Serving: Calories: 352Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 35mgSodium: 442mgCarbohydrates: 52gFiber: 5gSugar: 17gProtein: 9g
Good idea for a long weekend