No more flipping! These Sheet Pan Pumpkin Pancakes are an easy and delicious no-fuss breakfast! They are fluffy, soft, filled with pumpkin and spices and baked in the oven on a sheet pan.
This is such an easy and a wholesome bake! I really love using healthy and simple ingredients like pumpkin, flour, spices, and milk to make something very special for the family!
Sheet Pan Pumpkin Pancakes
Why You’ll Love This Recipe
Regular and traditional pancakes are great but it takes a lot of time to cook each pancake alone!
So instead of standing over the stove and flipping every single pancake, you can simple bake them all on one pan!
Here comes the beauty of sheet pan pancakes. Simply mix the batter, spread it onto a sheet pan and bake in the oven until light and fluffy.
This easy sheet pan method of making pancakes is a time saver! In just 30 minutes you can make a whole breakfast and everyone can enjoy it at the same time!
What to Serve with Sheet Pan Pumpkin Pancakes
You can serve sheet pan pumpkin pancakes with this easy to make and delicious Simple Syrup (Ater)!
Also pumpkin pancakes taste just great with this versatile and amazingly Satisfying Fruit Salad!
For a heavenly creaminess and sweetness, spread Easy Cream Cheese Frosting and 2 Ingredient Caramel Macchiato Whipped Cream on top of pumpkin pancakes!
As for the drinks, Caramel Spice White Hot Chocolate and Orange Lemonade Drink taste just perfect with pumpkin pancakes!
Baked Pancakes with Syrup and Bananas
Variation Ideas for Pumpkin Pancakes
Add Chocolate: For a special dish, sprinkle semisweet chocolate chips or white chocolate chips (or even both) over the pancakes just before baking. It will taste so good!
Dip in Marshmallows: Scatter small marshmallows on the surface of the pancake batter before baking. Pumpkin pancake pieces will be soft and gooey!
Add Nuts: You can even put some chopped nuts and pecans in the batter if you like a nutty crunch!
Add Fruit: Try to mix pumpkin puree with mashed banana! So yummy!
Frequently Asked Questions (FAQ)
Keep cut pumpkin pancake pieces in an airtight container in the fridge for three days.
To reheat, bake the pancakes at 350˚F in the oven for five to ten minutes, until heated through. Or heat them in a microwave for 5 minutes.
Definitely you can. Instead of eggs you can use 1 teaspoon of chia seeds or linseeds. Also, use plant-based milk.
Stack the pancakes with a strip of baking sheet between pieces to keep them from sticking together. Then pack them into freezer bags and store in the freezer for three months. You can reheat directly from the freezer.
Baked Pumpkin Pancakes
Top Tips for Sheet Pan Pumpkin Pancakes
To get the pancake batter light and fluffy, be careful not to over-mix the ingredients! Otherwise, it will make the pancakes chewy.
Preheat your oven before you start making the pancake batter, so it’s ready to go when the batter is in the pan. Avoid the batter to sit in the pan for too long or the pancakes won’t bake properly.
Don’t forget to line the baking sheet with parchment paper. It lets you easily cut the pancakes into square pieces and remove from the pan without sticking. Also it is much better for an easy clean-up.
Use 2 whole eggs. I tried using liquid egg whites but they weren’t as fluffy.
In the video as I mixed the dry ingredients I forgot to add the nutmeg, clove and cinnamon. Therefore, you will notice that I added them when I added the liquid. I advised to follow the directions as I have stated them above and if you make a mistake like I did it is totally fine.
A Healthy Pumpkin Breakfast
Ingredients of Sheet Pan Pumpkin Pancakes
All purpose flour: You can use wheat flour or a gluten-free flour.
Baking powder: It makes the pancakes so fluffy and light.
Light brown sugar: Granulated sugar sweetens perfectly the baked pancakes, but you can also use maple syrup, honey, or agave syrup.
Cinnamon: It gives a distinctive aroma and woody flavor to pancakes.
Nutmeg: This spice adds comforting and nutty flavor to pumpkin pancakes!
Cloves: This intensely aromatic spice gives a slight bitterness which tastes so good when combined with pumpkin.
Vanilla extract: It gives the exotic richness and aromatic flavor to pancakes.
Pumpkin purée: To give the sheet pan pumpkin pancakes their authentic pumpkin deliciousness, you will need a bit of real pumpkin puree.
Eggs: You will need two large whole eggs to stabilize and build volume to your baking delicacy.
Milk: This recipe requires non-dairy milk, but it is totally fine if you choose to use whole regular milk. But the texture and taste may vary a bit depending on what type of milk you choose.
Pin It!
Steps to Prep
Preheat oven to 350°F. Prepare a 9×13 sheet pan with baking spray or line it with parchment paper.
In a medium bowl combine the flour, nutmeg, cinnamon, clove, brown sugar and baking powder.
Then add the eggs, milk, vanilla extract and pumpkin puree. Mix well using whisk until well combined.
Pour the batter into the sheet pan and spread evenly. Then top the pancake batter with your favorite toppings such as fruit or chocolate chips. I prefer it plain then top after it is cooked.
Optional: mix additional 2 tablespoons of light brown sugar and ½ tablespoon of all purpose flour then garnish all the pancake batter.
Bake at 350 degrees for 18-20 minutes, until it springs back to touch.
Enjoy! Remove the sheet pan pancakes from the oven, cool slightly, and then cut into squares and serve warm topped with maple syrup or honey.
Traditional Pumpkin Pancakes:
Grease a griddle or skillet with butter and heat on medium heat.
Follow steps 2 and 3 above to make the pumpkin pancake batter.
Using a ¼ cup measuring cup, ladle, or ice cream scoop, pour the batter into a hot, greased griddle or skillet.
Cook for about 2 minutes or until the edges bubble and the bubbles open. Then carefully turn the pancakes with a spatula and cook for about a minute more on the other side. Repeat for each pancake.
Sheet Pan Pancakes
Other Easy Breakfast Recipes for You:
- Open Faced Avocado Toast with Boiled Eggs
- Turkish Eggs (Cilbir) Breakfast
- Cinnamon Roll Brioche Toast Casserole
- Brioche Strawberry Cheesecake French Toast
- Spinach Pie Pockets
- Meat Potato Onion Egg Skillet
- Oatmeal Pudding with a Twist
- Almond Milk Strawberry Pancakes (Dairy Free)
- Creamy Vegan Rice Pudding (Dairy & Gluten Free)
- Zucchini Egg Skillet
- Viral Folded Tortilla Trend
- Manakeesh
Sheet Pan Pumpkin Pancakes
Ingredients
- 1¼ cup all purpose flour
- 1 tablespoon baking powder
- 2 tablespoons light brown sugar
- 1 teaspoon cinnamon ground
- ½ teaspoon nutmeg
- ⅛ teaspoon cloves ground
- 1 teaspoon vanilla extract
- ½ cup pumpkin purée
- 2 eggs
- 1 cup milk almond milk or oat milk
Instructions
- Preheat oven to 350°F. Prepare a 9×13 sheet pan with baking spray or line it with parchment paper.
- In a medium bowl combine the flour, nutmeg, cinnamon, clove, brown sugar and baking powder.
- Then add the eggs, milk, vanilla extract and pumpkin puree. Mix well using whisk until well combined.
- Pour the batter into the sheet pan and spread evenly. Top the pancake batter with your favorite toppings like your favorite fruit or chocolate chips. I prefer it plain then top after it is cooked.
- Optional: mix additional 2 tablespoons of light brown sugar and ½ tablespoon of all purpose flour then garnish all the pancake batter.
- Bake at 350 degrees for 18-20 minutes, until it springs back to touch.
- Slice and serve warm topped with maple syrup or honey.
Traditional Pumpkin Pancakes:
- Grease a griddle or skillet with butter and heat on medium heat.
- Follow steps 2 and 3 above to make the pumpkin pancake batter.
- Using a ¼ cup measuring cup, ladle, or ice cream scoop, pour the batter into a hot, greased griddle or skillet.
- Cook for about 2 minutes or until the edges bubble and the bubbles open. Then carefully turn the pancakes with a spatula and cook for about a minute more on the other side. Repeat for each pancake.
Notes
- To get the pancake batter light and fluffy, be careful not to over-mix the ingredients! Otherwise, it will make the pancakes chewy.
- Preheat your oven before you start making the pancake batter, so it’s ready to go when the batter is in the pan. Avoid the batter to sit in the pan for too long or the pancakes won’t bake properly.
- Don’t forget to line the baking sheet with parchment paper. It lets you easily cut the pancakes into square pieces and remove from the pan without sticking. Also it is much better for an easy clean-up.
- Use 2 whole eggs. I tried using liquid egg whites but they weren’t as fluffy.
- In the video as I mixed the dry ingredients I forgot to add the nutmeg, clove and cinnamon. Therefore, you will notice that I added them when I added the liquid. I advised to follow the directions as I have stated them above and if you make a mistake like I did it is totally fine.
Leave a Reply