Two fabulous pancake recipes that must be shared

 

I find myself giving out these recipes all the time, so it really is high time I linked to them on my blog for everyone to enjoy.  I found these at Sue Moran's site The View from Great Island.

Interestingly, I had not visited Sue's site prior to seeing some of her recipes on Instagram.  Once I did, I went to The View from Great Island and immediately signed up to get her emails.  I've tried a number of Sue's recipes and all have been fantastic; she just seems to have a knack for developing excellent recipes.  But the pumpkin pancake recipe is simply amazing.

These two recipes are such an easy way to make pancakes for the family!  We have made the pumpkin ones at least a half dozen times and they are so easy and delicious.

I had passed these recipes on to my friend Jennifer and she has made the plain ones several times and is thrilled with how easy and good they are.

Hope your families enjoy them, too!

I'm writing the pumpkin one out, since we have changed the topping amounts a bit.  But if you prefer a link, here it is: Pumpkin Crunch Sheet Pan Pancakes.

PUMPKIN CRUNCH SHEET PAN PANCAKES

For the topping

    2 tablespoons sugar
    1/2 tsp ground cinnamon
    1/8 tsp ground nutmeg
    1/2 cup (or less) chopped pecans

For the pancakes

    6 Tbsp unsalted butter, melted
    2 cups milk, or buttermilk
    1 large egg
    3/4 cup canned pumpkin puree
    5 tsp baking powder
    3/4 tsp salt
    1/4 cup sugar
    2 1/2 cups all purpose flour

Instructions

    Preheat oven to 400º and butter or spray a large sheet pan.
    Make the topping first by mixing together the 2 Tblsp. sugar, cinnamon, nutmeg, and chopped pecans. Set aside.
    Whisk together the melted butter, milk, egg, and pumpkin puree until smooth.
    Sift together the baking powder, salt, sugar, and flour.
    Mix until well combined, but don't overmix.
    Pour the batter into the prepared baking sheet and sprinkle the cinnamon/pecan topping evenly over it.
    Bake for 20-22 minutes until slightly risen and fully cooked in the center.
    Remove from the oven and allow to cool just slightly before slicing and serving.
    Serve with butter and maple syrup, or other topping of your choice.

And here is the link to the regular sheet pan pancakes, to which you may add berries, etc.

Sheet Pan Pancakes

 We are  having friends in for breakfast on Monday and plan to bake a pan of pumpkin pancakes and a pan of regular ones.  Have a wonderful weekend!