Pumpkin Sheet Pan Pancakes

A stack of square pancakes topped with butter and syrup sits on a plate with a fork. Cinnamon sticks, a pumpkin, and a syrup bottle are in the background on a marble surface.

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Course Breakfast

Keyword pumpkin sheet pan pancakes

Prep Time 10

Cook Time 18

Total Time 28

Servings small pancakes

Calories 106kcal

Author Ang Paris

Equipment

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 teaspoon 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

Get Recipe Ingredients

Instructions

Preheat your oven to 450˚F.
Line a 8×13 baking sheet with parchment paper.
In a large bowl, beat the egg, then combine the rest of the 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, combine the dry ingredients and whisk until combined.
2 ¼ cups all purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1½ teaspoon pumpkin pie spice, ½ teaspoon salt
Add the flour mixture into the liquid and sugar mixture. Gently fold the mixture witha rubber spatula until just combined., taking care not to overmix.
Transfer the batter to prepared baking sheet. Use the 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 into the pancake).
chocolate or white chocolate chips, pecans, walnuts, or other nuts, toasted pumpkin seeds
Bake for 14 to 18 minutes until the pancake is starting to pull away from the edges and is puffed up in the center. USe a toothpick to comfirm the middle is cooked through.
Cool for 5 minutes before cutting and serving with your favorite toppings.
maple syrup , whipped cream, powdered sugar

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 they come together. It’s okay if there are a few small lumps. Mixing too much 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 at the same speed.
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 4x5 rows, you’ll have 20 small pancakes, but you can cut them any size you like.

Easy Variations

Chocolate Pumpkin Pancakes: Add semisweet chocolate chips, milk chocolate chips, or mini chocolate chips. You can 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).

White Chocolate Pumpkin Pancakes: The creamy sweetness of white chocolate chips pairs especially well with pumpkin pie spice.

Pumpkin Pecan Pancakes: Add chopped pecans before baking. For the best flavor, toast the pecans in a dry skillet for a few minutes first.

Pumpkin Seed Pancakes: Top the batter with toasted pumpkin seeds. They add color, crunch, and extra fall flavor.

Different Flavors in One Pan: Leave part of the batter plain. Add chocolate chips to another section, white chocolate chips to a second section, and chopped pecans or pumpkin seeds to the remaining section.

Make Ahead

These pancakes are perfect for breakfast meal prep! Check below for tips on freezing and thawing. I don’t suggest freezing the batter, but cooked pancakes freeze and thaw really well. You can also mix the dry ingredients ahead of time and keep them in a mason jar in your pantry. I like to do this the night before holidays or when I have guests.

Storage

Store: Leftover pancakes should be stored in an airtight container in the refrigerator for 3-4 days.
Reheat: They can be reheated in the microwave, on a non-stick pan, or in the toaster oven d, depending on the toppings.
Freeze: Cut the pancakes to the desired size. Allow them to cool completely, then place them into 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.

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