Pumpkin Sheet Pan Pancakes (No Flipping, 26 Min)

No ratings yet

Pumpkin sheet pan pancakes bake in one pan at 425°F and feed six, no flipping required. Fluffy, freezer friendly, and easy to make gluten free too.

Prep Time10

Cook Time16

Total Time26

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 297kcal

¼ cup butter melted
⅓ cup granulated sugar
1 egg
¾ cup pumpkin purée
2 cups unsweetened almond milk
1 tsp vanilla extract
2 ¼ cup all-purpose 1:1 gf flour OR regular all-purpose flour
2 tsp baking powder
½ tsp baking soda
Pinch of salt
1 tsp pumpkin pie spice
Optional toppings - chopped pecans, pumpkin seeds, more butter, maple syrup, cream cheese glaze

Preheat oven to 425F. In a medium size bowl, mix together the melted butter, granulated sugar, egg, pumpkin purée, milk, and vanilla.
In a separate bowl mix together 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 15x11 baking sheet. Pour the pancake batter into the baking sheet. Top with chopped pecans and pumpkin seeds.
Bake for 16-20 minutes. Until pancake has puffed up and the sides have pulled away from the pan.
Remove from oven and allow to cook before cutting. Serve with more butter and maple syrup! Enjoy!