Sheet Pan Pumpkin Pancakes

Cuisine: American

Cooking Method: Sheet pan-baked

Skill Required: Easy, beginner-friendly

Signature Taste: Spiced pumpkin flavor with a hint of cinnamon

Diet Info: Vegetarian

What Makes Sheet Pan Pumpkin Pancakes Special?

A Time-Saver Recipe: No more wasting time flipping your pancakes. This recipe allows you to bake the pancakes at once, ideal for hectic mornings when you need to feed your family fast.

Fewer Dishes: Who does not love less cleanup? You need one bowl to mix the batter and one sheet pan to bake the pancake. This will give you more time to enjoy your breakfast!

Kid-friendly: Kids usually love pancakes. What makes it even better is that you can customize it for your child. You can add chocolate chips, nuts, fruits, or an extra drizzle of maple syrup.

Main Ingredients for Sheet Pan Pumpkin Pancakes

All-Purpose Flour: It is the base of the batter that gives it a light and fluffy texture.

Baking powder: It makes the pancakes so fluffy and light.

Light Brown Sugar: It gives the pancakes a touch of sweetness and a subtle caramel flavor. It perfectly pairs with warm spices.

Ground Cloves, Nutmeg, and Cinnamon: are the heart of the recipe that add a fall flavor to your pancake. Perfectly pair with pumpkin!

Vanilla extract: It gives exotic richness and aromatic flavor to pancakes.

Pumpkin Puree: It is the star of the show. It adds a vibrant orange hue with all the moisture and the authentic flavor of pumpkin deliciousness.

Eggs: Choose two whole large eggs. They bind the ingredients together and ensure the pancakes are tender and fluffy.

Milk: It gives the batter a smooth pourable texture. It can be replaced with almond milk or oat milk.

Variations and Substitutions of 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!

For Vegan Pancakes: Replace the eggs with flax eggs. You can also mix one tablespoon of chia seeds with 3 tablespoons of water per egg. Regarding milk, you can use plant-based milk such as almond milk or coconut milk. Make sure the toppings are also vegan-friendly.

For Gluten-Free Pancakes: You can use gluten-free flour instead of all-purpose flour. To get the texture and the structure of regular flour, look for gluten-free flour that contains xanthan gum.

How to Serve 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 great with this versatile and amazingly Satisfying Fruit Salad!

For 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 perfect with pumpkin pancakes!

Storage

Refrigerating: You can store cooled pancakes in an airtight container for up to 4 days. This helps keep them fresh and flavorful.

Freezing: Set the cooled pancakes on a baking sheet lined with parchment paper for longer storage. Let them freeze for 1-2 hours until solid. Store them in a freezer-safe bag or container for about 3 months. A perfect idea for meal prepping!

Reheating: Upon serving, simply pop the pancakes in the microwave for 20-30 seconds. You can also put them in the oven at 350F for 5-7 minutes. If frozen, allow them to thaw or reheat them for a longer time; 1-2 minutes in the microwave or 10-12 minutes in the oven.

Topping Storage: If you prefer pancakes with toppings like fruit or syrup, store them separately and add them just before serving.

Tips to Perfect Pumpkin Pancakes

Preheat for Sucess: Preheat your oven before you make the pancake batter, so it’s ready to go when the batter is in the pan. Don’t let the batter in the pan for long before tossing it in the oven or the pancakes won’t bake properly.

Prepare your Pan: Don’t forget to line the baking sheet with parchment paper. It lets you easily cut the pancakes into square pieces and remove them from the pan without sticking. Also, it makes cleaning easier.

Use Whole Eggs: I tried to use liquid egg whites, but the pancakes didn’t come out as fluffy as expected.

A Larger Batch: If you want to please a crowd or you want leftovers to be stored for later, you can double the batch. Bake the batter in a larger pan or use two pans at once.