Pumpkin Chai Sheet Pancakes

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Shauna Havey made the ULTIMATE breakfast. And can we just say how brilliant it is? You don’t have to stand over the stove flipping pancakes with her recipe.
Pumpkin Chai Sheet Pancakes 
  • 2 Tablespoons softened butter (for greasing pan)
  • 2 1/3 Cups flour
  • 1/3 Cup sugar
  • 1 Tablespoon baking powder
  • 2 teaspoons chai spice blend (or pumpkin pie spice)
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 Cup jarred pumpkin butter (or pure pumpkin puree)
  • 2 eggs
  • 2 Cups milk
  • 1/4 Cup butter, melted

Whipped Maple Butter Topping:

  • 1 stick butter, room temperature
  • 1/2 teaspoon salt
  • 1/4 Cup pure Maple Syrup, plus extra for drizzling
  1. Heat oven to 425 degrees. Grease an 11 X 17 inch rimmed baking sheet with butter.
  2. In a large mixing bowl whisk together the flour, sugar, baking powder, spice blend, and salt.
  3. Add the vanilla, pumpkin butter, eggs, milk, and melted butter. Whisk until mixture is combined and mostly smooth.
  4. Pour mixture into prepared pan and bake for 13-15 minutes or until set. Remove from heat and allow to cool for 2-3 minutes.
  5. Meanwhile, make the maple butter topping. Place the butter, salt, and 1/4 Cup of the maple syrup into a bowl and beat with an electric mixer for 1 minute, until soft and fluffy.
  6. Slice pancake into 12 rectangles and serve a stack of 2 per person, topped with a dollop of the maple butter. Drizzle on extra maple syrup if desired.
  7. *Optional: Sprinkle on nuts or white or dark chocolate chips before baking if you like.

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