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These Pumpkin Sheet Pan Pancakes let you make a whole batch of fluffy pumpkin spice pancakes all at once in the oven (no more standing over the stove flipping pancakes required!).
Pumpkin Pancakes Made Easier in a Sheet pan!
Weekend breakfasts got so much easier once I started making sheet pan pancakes, and this Fall Pumpkin Pancake version is my new favorite! My kids have never raved about breakfast so much. These are great for serving a crowd, but I actually like making them for just my family as well, since the kids will eat the leftovers for several mornings in a row (or you can freeze the extras!). I like to add some chocolate chips to one end of the pan, leave a section plain pumpkin, and then add a little pecan topping to the thrid secction. But feel free to omit toppings, or add your own!
I highly recommend pairing the pancakes with my homemade pancake syrup that only takes a few minutes to make.
Try more of my pancake recipes, like German Pancakes, Lemon Ricotta Pancakes, Pancake Mix Recipe, and Cottage Cheese Pancakes!
How to make Pumpkin Sheet Pan Pancakes:
Mix Batter: Whisk together the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, and salt. In a separate bowl, combine the buttermilk, pumpkin, eggs, and melted butter, then stir into the dry ingredients until just combined. Thin with a little milk until pourable.
Bake: Pour the batter into a greased sheet pan, add toppings if desired, and bake at 425 degrees F for 10 to 12 minutes, until the center springs back.
Cut and Serve. Cut into squares and serve warm with syrup. Make sure to try my Buttermilk Sheet Pan Pancakes too!
Pumpkin Sheet Pan Pancakes Recipe
Equipment
Ingredients
- 2 cups all-purpose flour
- 3 Tablespoons light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1 cup canned pumpkin
- 2 large eggs, beaten
- 2 Tablespoons melted butter
- 4 Tablespoons milk, to thin batter
Toppings (optional)
- 1/3 cup mini chocolate chips
- Pecan streusel, see notes
Instructions
- Preheat oven to 425 degrees F. Grease a 13×18 inch baker's half sheet pan.
- Dry Ingredients: In a large bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, and salt.2 cups all-purpose flour, 3 Tablespoons light brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground allspice, 1 teaspoon ground cinnamon, ½ teaspoon salt
- Wet Ingredients: In a separate bowl, combine the buttermilk, pumpkin, eggs, and melted butter.1 ½ cups buttermilk, 1 cup canned pumpkin, 2 large eggs, 2 Tablespoons melted butter
- Combine: Add the wet ingredients to the dry ingredients and stir until just incorporated. Don't overmix. Stir in 4 to 6 tablespoons of milk, a little at a time, until the batter is thick but pourable.4 Tablespoons milk
- Bake: Pour the batter into the prepared pan and spread evenly. Add toppings, if desired. Bake 10 to 12 minutes, until the center springs back.⅓ cup mini chocolate chips, Pecan streusel
- Serve: Cut into squares and serve warm with homemade syrup.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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