Pumpkin Sheet Pan Pancakes with Pumpkin Streusel

Stop your search for the perfect Fall breakfast, because our Pumpkin Sheet Pan Pancakes with Pumpkin Streusel are here! We amp up our PLANTSTRONG Pancake & Waffle Mix with pumpkin purée and warming spices, top it with a deliciously healthy pumpkin streusel, and bake until perfection. Drizzle with plant milk yogurt for the bakery shop effect!

Author

PLANTSTRONG Team

Category

Breakfast

Ingredients

• 1 Package PLANTSTRONG Pancake Mix (GF or Seven Grain)
• 2 ½ cups PLANTSTRONG plant milk
• 1/2 cup pumpkin purée
• 1/2 tbsp pumpkin pie spice 
• 1/3 cup rolled oats
• 1/4 cup oat flour
• 1/4 cup pecans, chopped
• 3 tbsp date sugar
• 6 tbsp pumpkin purée
• 1/2 tsp pumpkin pie spice
• Optional garnish: plant milk yogurt, cinnamon

Directions

1. Preheat oven to 400℉. Line a baking sheet with parchment paper. Use 1 half sheet, or 2 quarter sheets.
2. In a mixing bowl, combine pancake mix, plant milk, pumpkin purée, and pumpkin pie spice.
3. In a separate bowl, combine all ingredients for streusel topping.
4. Fill baking sheet with the pancake batter. Sprinkle streusel mixture on top of pancakes.
5. Bake for 15-18 minutes or until done.
6. Slice into 12 squares - freeze any remaining pancakes - these reheat beautifully in the toaster or microwave.
7. Option to drizzle with plant milk yogurt.