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Pumpkin Pancake Casserole Recipe
Ash Tyrrell

Pumpkin Pancake Casserole Recipe

I started making this pumpkin pancake casserole a few autumns ago when I got tired of standing at the stove flipping pancake after pancake while everyone else was already eating. I wanted that same cinnamon-spiced, pumpkin-y flavor, but without babysitting a skillet.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Plain all-purpose flour – this is the base of the batter and gives the casserole its soft, cakey structure
  • Milk – loosens the batter so it bakes up light instead of dense
  • Eggs – bind everything together and help the casserole puff up in the oven
  • Pumpkin puree – the star of the show adding moisture, color, and that classic fall flavor; skip pumpkin pie filling, it's already sweetened and spiced
  • Vanilla extract – rounds out the pumpkin and spice flavors with warmth
  • Ground cinnamon or pumpkin pie spice – brings the cozy spiced flavor everyone loves in fall baking
  • Melted butter – adds richness and helps the edges turn slightly golden
  • Brown sugar optional, for sweetness – I like a touch of it if I want the casserole a bit sweeter, since the base recipe is naturally mild

Method
 

  1. Set your oven to 425°F and let your baking dish warm up inside it while the oven heats. A hot pan helps the batter start cooking the moment it goes in, which gives the casserole a better rise. I usually give it a light spray of oil so nothing sticks later.
  2. Add the flour, milk, eggs, pumpkin puree, vanilla, cinnamon or pumpkin pie spice, and melted butter into a blender. Blend for about 30 seconds until the mixture looks smooth and lump-free. If you don't have a blender, a whisk and a bit of elbow grease works just fine too.
  3. Carefully pull the preheated pan out and pour the batter in evenly. Work quickly here since the pan is hot and you want that sizzle-start effect that helps the casserole rise properly in the oven.
  4. Slide the pan back into the oven and bake for 20 to 25 minutes. You're looking for a golden top that's puffed up around the edges, with a slight jiggle in the very center that firms up as it cools.
  5. Let the casserole rest for about 5 minutes once it's out of the oven. It will deflate a little, which is completely normal. This short rest makes slicing much cleaner and keeps the inside from being too wet.
  6. Cut the casserole into squares or wedges, just like you would a sheet cake. Serve warm with your favorite toppings while it's still soft and a little steamy in the middle.

Notes

  • I always use canned pumpkin puree instead of fresh, since it's more consistent in moisture and saves me a step
  • I let my eggs and milk sit out for 10 minutes before mixing, because cold ingredients hitting a hot pan can mess with the rise
  • I never skip preheating the pan itself, since that's what gives this dish its slightly crisp edge
  • I like folding in a handful of chopped pecans or chocolate chips right before baking for extra texture
  • I double the batch and use a bigger dish when I'm feeding a crowd, since it's just as easy to make more