Pumpkin-Cranberry Sheet Pan Pancakes

As the holidays are here, families and friends will be coming together to spend extended time together and the need to feed many people at once is a difficult task to overcome. These pumpkin cranberry sheet pan pancakes are a great, hassle-free breakfast that makes many portions at once. The pancakes come of thick and fluffy and packed with great flavor. The preparation is only a few minutes and the oven does the rest. Check out the recipe below in this post.

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In a medium bowl, whisk the flour, both sugar, baking powder, baking soda, pumpkin spice mix, and salt.

In another bowl, whisk the milk, lemon juice, pumpkin puree, apple sauce, egg, vanilla and oil until blended. While stirring, slowly add the flour mixture into the pumpkin wet mixture until blended; try not to over mix the batter. As soon as you see large clumps of flour disappear, stop stirring.

Pour the batter into a greased 13" x 18" sheet pan. Using a spatula, spread the batter over evenly.

Place the frozen cranberries oven the batter evenly and bake in a 375F degree oven for 18-20 minutes or until middle is baked through. Cut into 12 equal squares and serve with maple syrup.

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