Pumpkin Sheet Pan Pancakes
When you want to make a homey Fall breakfast for your whole crew, these pumpkin sheet pan pancakes are the perfect recipe! You can make 20 pancakes at once by baking them on a large sheet pan for a simple holiday brunch or family breakfast. They’re perfect for meal prep, too.
Why You’ll Love This Recipe
- You can bake enough pancakes for the whole family at once. No skillet or griddle needed, and no pancake flipping either!
- I’ve perfected the amount of pumpkin needed to create moist pancakes that aren’t too dense.
- This recipe is great for meal prep, too. Bake a pan on the weekend, then store or freeze portions for quick breakfasts during the week.
This easy pumpkin pancake recipe uses real pumpkin puree and basic pantry ingredients, plus pumpkin pie spice, of course! It lets you feed a crowd while spending less time standing over the stove or a griddle so you can enjoy breakfast together.
With the popularity of my Sheet Pan Pancakes with Pancake Mix (super quick and easy), I wanted to develop an easy pumpkin spice version. Of course, you can use pumpkin pancake mix, but if you don’t have that, this tried-and-true recipe can be your new go-to!
This is one of my favorite things to make the day after Thanksgiving when I have overnight guests. I just cut the pancakes into squares, set out toppings, and let everyone make their own plate. (And because I know I’ll be sick of cooking by the time Friday rolls around, I pre-measure all my dry ingredients earlier in the week.)
Ingredients
For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- All-Purpose Flour: Flour obviously gives the pancakes their structure. Spoon it into your measuring cup and level it with a knife to avoid accidentally adding too much. These pancakes can be made with 1:1 or measure-for-measure gluten-free flour.
- Granulated Sugar: To lightly sweeten the batter.
- Brown sugar: Optional, but it pairs so well with the pumpkin and fall spices, so I love using it. You can use light or dark brown sugar.
- Melted Butter: Butter adds richness and keeps the pancakes tender. Let the melted butter cool a bit before mixing it with the egg and milk. Substitute with melted coconut oil for a dairy-free option.
- Pure Vanilla Extract: I add vanilla to all my pancake batter, but it’s especially good with pumpkin pancakes because it complements the warm spices. Use pure vanilla extract for the best taste.
- Milk: To help get the texture of the batter just right. Whole milk creates a richer texture, but 2 percent milk also works well. You can use unsweetened oat milk or almond milk for a dairy-free variation.
- Egg: The egg binds the batter and helps the pancakes rise. I find it incorporates better at room temperature.
- Pumpkin Pie Spice: This blend adds the cinnamon, ginger, nutmeg, and clove flavors you expect in a fall breakfast. Add a little extra cinnamon if you prefer a stronger cinnamon flavor.
- Pumpkin Puree: Use store-bought or homemade pumpkin puree. Do not use pumpkin pie filling because it already contains sugar, spices, and other ingredients. Drain homemade puree if it looks especially watery.
- Baking Soda: Baking soda works with the other ingredients to help the pancakes rise.
- Baking Powder: Baking powder creates a soft, fluffy texture. Check the expiration date before you begin since old baking powder may not provide enough lift.
- Salt: Salt balances the sweetness and strengthens the vanilla, pumpkin, and spice flavors. Do not skip it.
Frequently Asked Questions
The most common sheet pan size for a home cook is a half sheet pan sized 18″ x 13″. This recipe was developed and tested for this pan size. If you use a smaller pan, keep in mind the pancakes will be thicker, take longer to bake, and may not come out quite as good.
I prefer parchment paper instead of butter or cooking spray to keep the pancakes from sticking to the baking sheet. (Plus, it’s easier for cleanup!)
Measure all your ingredients correctly. Too much pumpkin or flour can make pancakes dense. Make sure your baking soda and baking powder are fresh. Take care not to overmix the batter – stop mixing as soon as the flour disappears into the batter.
The batter may have been spread too thin, or the pancakes may have baked too long. Use the pan size listed in the recipe and begin checking early.
The batter may be too thick at the center, or the pancakes may need more baking time. Spread the batter evenly and bake until the middle springs back when lightly touched.
Insert a toothpick near the center. It should come out clean or with a few moist crumbs, not wet batter.
Serving Suggestions
Balance the sweet pancakes with fresh fruit and a savory breakfast dish. It takes no time at all to make a batch of Brown Sugar Butter or Maple Compound Butter to serve with your pancakes! Of course, you can set out maple syrup or honey, powdered sugar, whipped cream, and other pancake toppings.
Serving brunch? Try our Ham and Cheese Croissants, which you can prepare ahead. My mom’s Sausage and Potato Casserole is another awesome make-ahead savory dish. Tater Tot Breakfast Casserole is super popular with our readers, too.
Save this pumpkin sheet pan pancake recipe for lazy fall weekends and holiday brunches. Share it with a friend who enjoys easy breakfast ideas. After you try it, come back and leave a comment and a 5-star rating. I love hearing what you think of my recipes!
Pumpkin Sheet Pan Pancakes
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Ingredients
- 2 cups milk
- 1 large egg
- ¾ cup store-bought or Homemade Pumpkin Puree NOT pumpkin pie filling
- ¼ cup granulated sugar
- 1 tablespoon brown sugar optional
- 4 tablespoons butter melted
- ½ tablespoon pure vanilla extract
- 2 ¼ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
Optional
- chocolate or white chocolate chips
- pecans, walnuts, or other nuts
- toasted pumpkin seeds
Toppings
- maple syrup
- whipped cream
- powdered sugar
Instructions
- Preheat your oven to 450ËšF.
- Line an 18×13 baking sheet with parchment paper.
- In a large bowl, beat the egg, then add the remaining wet ingredients.2 cups milk, 1 large egg, ¾ cup store-bought or Homemade Pumpkin Puree, 4 tablespoons butter, ½ tablespoon pure vanilla extract
- Add the sugars and stir to combine.¼ cup granulated sugar, 1 tablespoon brown sugar
- In a separate mixing bowl, whisk the dry ingredients until combined.2 ¼ cups all purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1½ teaspoons pumpkin pie spice, ½ teaspoon salt
- Add the flour mixture into the liquid and sugar mixture. Gently fold the mixture with a rubber spatula until just combined, taking care not to overmix.
- Transfer the batter to the prepared baking sheet. Use a rubber spatula to evenly spread it out.
- Add any additional toppings like baking chips, nuts, or seeds, pressing them down slightly (so that they sink a little bit into the pancake batter).chocolate or white chocolate chips, pecans, walnuts, or other nuts, toasted pumpkin seeds
- Bake for 14 to 18 minutes, until the pancake starts to pull away from the edges and is puffed up in the center. Use a toothpick to confirm the middle is cooked through.
- Cool for 5 minutes before cutting and serving with your favorite toppings.maple syrup , whipped cream, powdered sugar
Equipment
Notes
Ang’s Recipe Tips
- Measure the flour carefully. Too much flour can make the pancakes dry, heavy, or dense.
- Use plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling can make the pancakes too sweet and may change the texture.
- Mix the wet and dry ingredients only until combined. It’s okay if there are a few small lumps. Overmixing can make the pancakes tough.
- Let the batter sit for about 5 minutes before spreading it in the pan. This helps the flour soak up the liquid.
- Spread the batter evenly in the pan. Make sure to cover the corners and center so everything bakes evenly.
- Keep the amount of toppings fairly even. Heavy piles of chocolate or nuts can create unevenly baked spots.
- Bake the pancakes on the center oven rack. Rotate the pan halfway through baking if your oven has hot spots.
- If you can, use a light-colored metal sheet pan. Dark pans can cause the bottom and edges to brown more quickly.
- Check the pancakes a few minutes before the suggested baking time. The center should spring back gently when you touch it.
- Let the pancakes cool for about 5 minutes before cutting. Use a pizza cutter or sharp knife to slice them into even squares. If you cut them in 4×5 rows, you’ll have 20 small pancakes, but you can cut them any size you like.
Easy Variations
Chocolate Pumpkin Pancakes:Â Add semisweet chocolate chips, milk chocolate chips, or mini chocolate chips. Add them across the whole pan or keep them on one side. Press them down just a tiny bit so they sink into the batter (so they will not fall off when the pancakes are cut).Make Ahead
Storage
- Store: Store leftover pancakes in an airtight container in the refrigerator for 3-4 days.
- Reheat: Reheat in the microwave, in a non-stick pan, or in the toaster oven, depending on the toppings.
- Freeze: Cut the pancakes to the desired size. Let them cool completely, then place them in a freezer bag. Seal tightly and label. Cooked pancakes last about 2 months in the freezer.
- Thaw: I like to thaw these in the fridge overnight, but if you forget, you can microwave them for 60-90 seconds until warm throughout. Reheat the pancakes directly from frozen in the microwave, toaster oven, or regular oven. Add a little extra heating time and check the center before serving.
Nutrition
Similar Recipes
If you like one-pan meals, you’ve got to check out these tasty recipes next time:
- Sheet Pan Eggs and Bacon – easy low-carb breakfast!
- Ham and Cheese Croissants – one of my most popular recipes!
- Easy Frittata Recipe – quick, affordable, and versatile!
And if you love pancakes, check out our Lemon Blueberry Poppy Seed Pancakes or Best Silver Dollar Pancakes.
