These pumpkin sheet pan pancakes are the perfect fall breakfast when you want regular pancakes for your busy mornings. This easy sheet pan method is such a quick breakfast that will satisfy all your pumpkin flavor cravings.
Hello there, pancake aficionados and breakfast enthusiasts! If you’re like me, mornings can be a bit of a blur, especially when the alarm clock seems to have a vendetta against your sleep schedule. But fear not, today, I’ve got the perfect solution to your groggy morning dilemma: Pumpkin Sheet Pan Pancakes.
Yes, you read that right – pancakes on a sheet pan! It’s like a magical, one-pan breakfast extravaganza that will have you wondering why you ever bothered with a skillet and spatula in the first place.
So, grab your apron and let’s dive into this fluffy, fall-inspired adventure. If you love this heat pan pancake recipe you may also want to try my Pumpkin Waffles Recipe Using Pancake Mix or my Banana Chocolate Chip Sheet Pan Pancakes.
Table of Contents
WHY YOU WILL LOVE THESE MORE THAN TRADITIONAL PANCAKES
We’ve all been there, standing bleary-eyed in front of the stove, trying to flip pancakes while simultaneously brewing coffee and catching up on the latest dog videos.
Well, the beauty of sheet pan pancakes is that they eliminate the need for flipping. No more pancake acrobatics! Just pour the batter onto the pan, bake, and voilà – your pancakes are ready.
Have a family brunch or a group of hungry friends to satisfy? Pumpkin sheet pan pancakes have got your back.
Just spread the batter evenly on the pan, bake, and you’ll have a glorious breakfast feast ready to serve. No more juggling multiple skillets and getting stuck at the stove while everyone else enjoys the meal.
INGREDIENTS YOU NEED FOR THE PUMPKIN SHEET PAN PANCAKES
You will need the following ingredients listed below to make the healthy pumpkin pancakes (the exact measurements, nutrition information and full recipe are in the printable recipe card below):
- Melted butter
- Granulated white sugar
- Large eggs
- Canned pumpkin puree
- Milk of choice – can use non-dairy milk such as unsweetened almond milk, soy milk, cashew milk or oat milk. Or use regular milk.
- Vanilla extract
- All purpose flour – can use gluten-free flour if desired. You can also use pancake mix to save time if preferred.
- Baking powder
- Baking soda
- Sea salt
- Pumpkin pie spice
- Optional toppings – white chocolate chips, chopped pecans, pumpkin seeds, more butter, maple syrup, cream cheese glaze, fresh fruit, etc.
HOW TO MAKE THE SHEET PAN PUMPKIN PANCAKES
- Preheat oven to 425 degrees F. In a medium bowl, mix together the melted butter, granulated sugar, egg, pumpkin purée, milk, and vanilla.
- In a separate bowl mix together the flour mixture by combining the flour, baking powder, baking soda, salt and pumpkin spice.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Grease a 15×11 baking sheet. Pour batter into the prepared baking sheet. Top with chopped pecans and pumpkin seeds.
- Bake for 16-20 minutes or until golden brown. Until pancake has puffed up and the sides have pulled away from the pan.
- Remove from oven and let the fluffy pancakes cool before cutting. Serve with more butter and maple syrup! Enjoy your pumpkin spice pancakes!
DIFFERENT TOPPING IDEAS
One of the joys of pancakes is the variety of toppings you can pile on. With sheet pan pancakes, there’s even more room for creativity!
Some classic options include maple syrup, whipped cream, and a dusting of powdered sugar. But don’t stop there. Get adventurous with chopped nuts, chocolate chips, fresh berries, or a dollop of Greek yogurt.
Remember, it’s your pancake canvas – paint it however you like!
Storing leftover pumpkin sheet pan pancakes is easy, and you can enjoy them for later meals. Here’s how to store them properly:
- Cooling: Allow the pancakes to cool completely at room temperature. This helps prevent condensation inside the storage container, which can make the pancakes soggy.
- Divide: If you have a large sheet of pancakes, you might want to cut them into individual portions or squares. This makes it easier to reheat and serve later.
- Wrap: There are a few options for wrapping the pancakes:
- Plastic Wrap: Place a sheet of plastic wrap directly on the surface of the pancakes to minimize air exposure. This helps prevent freezer burn.
- Parchment Paper: Alternatively, you can separate the pancakes with parchment paper to keep them from sticking together.
- Aluminum Foil: If you’re planning to consume them within a day or two, aluminum foil can also be used. Just make sure they are wrapped tightly.
- Storage Container: After wrapping, place the wrapped pancakes in an airtight container or a resealable plastic bag. Make sure to remove as much air as possible from the bag before sealing it.
- Label and Date: It’s a good practice to label the container or bag with the contents and the date you made them. This helps you keep track of how long they’ve been in the freezer.
- Freeze: Place the container or bag in the freezer. Be sure to put them in a flat area to maintain their shape. If you have a lot of leftover pancakes, you can stack them with layers of parchment paper between each layer to save space.
HOW TO REHEAT AFTER THIS EASY BREAKFAST RECIPE HAS BEEN FROZEN
When you’re ready to enjoy your leftover pumpkin sheet pan pancakes, you can reheat them directly from the freezer. Here are a few methods:
- Oven or Toaster Oven: Preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet and heat for 5-10 minutes, or until they’re heated through.
- Microwave: For a quick reheat, you can use the microwave. Wrap the pancakes in a damp paper towel to prevent them from drying out and heat them in 20-30-second intervals until they’re warm.
- Skillet: Heat a non-stick skillet over medium-low heat and add a bit of butter or oil. Cook the frozen pancakes for a few minutes on each side until they’re heated through and slightly crispy.
WHY DO I USE CANNED PUMPKIN PUREE FOR THIS RECIPE?
Canned pumpkin puree works well for this recipe. Just make sure it’s pure pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.
CAN I MAKE THESE PUMPKIN SPICE SHEET PAN PANCAKES GLUTEN-FREE?
Yes, you can make gluten-free pumpkin sheet pan pancakes by using a gluten-free flour blend in place of regular wheat flour.
WHAT SIZE PAN SHOULD I USE?
A standard half-sheet pan (about 18×13 inches) is a good size for this recipe. Make sure it’s well-greased or lined with parchment paper to prevent sticking.
CAN I MAKE THESE AHEAD OF TIME FOR A BRUNCH OR SPECIAL OCCASION?
Yes, you can prepare the batter in advance and refrigerate it overnight. Then, simply pour it into the sheet pan and bake it when you’re ready to serve.
This can save you time on the day of your event. Feel free to adapt this recipe to your preferences and dietary needs, and enjoy your homemade pumpkin sheet pan pancakes!
More Pumpkin Recipes You May Like To Try!
- Pumpkin Pie Protein Cheesecakes
- Gluten-Free Pumpkin Muffins
- Starbucks Pumpkin Cream Cold Foam
- Blended Pumpkin Baked Oats
- Pumpkin Cheesecake Overnight Oats
- Copycat Pumpkin Perfect Bars
- 1/4 cup butter, melted
- 1/3 cup granulated sugar
- 1 egg
- 3/4 cup pumpkin purée
- 2 cups unsweetened almond milk
- 1 tsp vanilla extract
- 2 1/4 cup all-purpose 1:1 gf flour OR regular all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 1 tsp pumpkin pie spice
- Optional toppings - chopped pecans, pumpkin seeds, more butter, maple syrup, cream cheese glaze (whatever your preference is).
- Preheat oven to 425F. In a medium size bowl, mix together the melted butter, granulated sugar, egg, pumpkin purée, milk, and vanilla.
- 2) In a separate bowl mix together the flour, baking powder, baking soda, salt and pumpkin spice.
- 3) Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- 4) Grease a 15x11 baking sheet. Pour the pancake batter into the baking sheet. Top with chopped pecans and pumpkin seeds.
- 5) Bake for 16-20 minutes. Until pancake has puffed up and the sides have pulled away from the pan.
- 6) Remove from oven and allow to cook before cutting. Serve with more butter and maple syrup! Enjoy!
Amount Per Serving: Calories: 222Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 365mgCarbohydrates: 31gFiber: 2gSugar: 12gProtein: 4g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
IF YOU TRIED THESE FLUFFY PUMPKIN SHEET PAN PANCAKES PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…