These pumpkin sheet pan pancakes are an ideal fall breakfast for busy mornings. This easy, one-pan method yields fluffy, pumpkin-spiced pancakes that satisfy seasonal cravings without the fuss of flipping individual pancakes.
Hello, pancake fans and busy morning champions! If your mornings move at warp speed, sheet pan pancakes are the simple solution you need. Instead of standing at the stove flipping batch after batch, you pour the batter into a sheet pan, bake, and have a large, shareable breakfast ready at once.
This pumpkin sheet pan pancake recipe is especially great for family brunches or when you want a quick seasonal breakfast that still feels special. It’s straightforward, adaptable, and perfect for customizing with your favorite toppings.
WHY YOU’LL LOVE SHEET PAN PANCAKES
The main advantage is convenience. No flipping, no juggling multiple pans, and minimal hands-on time. Pour, bake, and serve—simple as that. Sheet pan pancakes free you from the stove so you can prepare coffee, set the table, or relax while the oven does the work.
They also feed a crowd easily. Spread the batter evenly across the pan and you’ll have uniform pancakes that are easy to slice and serve. Great for brunches, holiday mornings, or when you want warm pancakes with minimal effort.
INGREDIENTS YOU’LL NEED
The list below covers the essentials for these pumpkin sheet pan pancakes. Exact measurements are shown in the printable recipe card in the original recipe section.
- Melted butter
- Granulated sugar
- Large egg
- Canned pumpkin purée (not pumpkin pie filling)
- Milk of choice (dairy or unsweetened non-dairy options like almond, soy, oat)
- Vanilla extract
- All-purpose flour (or a 1:1 gluten-free flour blend)
- Baking powder
- Baking soda
- Salt
- Pumpkin pie spice
- Optional toppings: white chocolate chips, chopped pecans, brown sugar, coconut sugar, pumpkin seeds, butter, maple syrup, cream cheese glaze, fresh fruit
HOW TO MAKE PUMPKIN SHEET PAN PANCAKES
- Preheat the oven to 425°F (220°C). In a medium bowl, whisk together the melted butter, granulated sugar, egg, pumpkin purée, milk, and vanilla.
- In a separate large bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Pour the dry ingredients into the wet ingredients and stir until just combined—don’t overmix.
- Grease a 15×11-inch baking sheet (or a standard half-sheet pan). Pour the batter into the prepared pan and spread it evenly. Scatter chopped pecans and pumpkin seeds on top if desired.
- Bake 16–20 minutes, until the pancake is puffed, golden, and the sides pull slightly away from the pan.
- Remove from the oven and let cool for a few minutes before slicing. Serve with butter, maple syrup, or your favorite topping. Enjoy!
TOPPING IDEAS
Sheet pan pancakes offer a broad canvas for toppings. Classic choices include maple syrup, whipped cream, and a dusting of powdered sugar. For texture and flavor, try chopped nuts, chocolate chips, pumpkin seeds, or fresh berries. A tangy cream cheese glaze or a spoonful of Greek yogurt also pairs nicely with pumpkin spice.
STORAGE INSTRUCTIONS
To store leftover sheet pan pancakes:
- Cool completely at room temperature to avoid condensation and sogginess.
- Cut into individual squares or portions for easy reheating.
- Wrap portions with plastic wrap, parchment paper, or aluminum foil. If freezing, place portions in an airtight container or resealable freezer bag and remove excess air.
- Label with the date and freeze flat. Stack with parchment between layers to prevent sticking.
HOW TO REHEAT
- Oven or toaster oven: Preheat to 350°F (175°C) and warm for 5–10 minutes until heated through.
- Microwave: Wrap a portion in a damp paper towel and heat in 20–30 second intervals until warm.
- Skillet: Reheat over medium-low with a little butter or oil until warmed and slightly crisped on the outside.
FAQS
Why use canned pumpkin purée?
Canned pumpkin purée is convenient and consistent in texture. Be sure to use pure pumpkin purée, not pumpkin pie filling, which contains added sugar and spices.
Can I make these gluten-free?
Yes. Substitute a 1:1 gluten-free flour blend for regular all-purpose flour for a gluten-free version.
What size pan should I use?
A standard half-sheet pan (about 18×13 inches) or a 15×11-inch baking sheet works well. Grease or line the pan to prevent sticking.
Can I prepare the batter ahead of time?
Yes. You can prepare the batter and refrigerate it overnight. When ready to serve, pour into the sheet pan and bake as directed.
MORE PUMPKIN RECIPES
- Pumpkin Pie Protein Ice Cream
- Gluten-Free Pumpkin Muffins
- Pumpkin Pie Protein Cheesecakes
- Blended Pumpkin Baked Oats
- Starbucks Pumpkin Cream Cold Foam Copycat
- Easy Pumpkin Cake Pops
- Peanut Butter Pumpkin Dog Treats
- Keto Pumpkin Spice Latte
- Gluten-Free Pumpkin Oatmeal Bars
- Pumpkin Cheesecake Overnight Oats
- Pumpkin Cottage Cheese Cookie Dough
- Gluten-Free Pumpkin Spice Mug Cake
- Copycat Pumpkin Perfect Bars (Protein)
Pumpkin Sheet Pan Pancakes (Easy Baked Recipe)
Ingredients
- 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 (whatever your preference is).
Instructions
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Preheat oven to 425°F. In a medium bowl, mix the melted butter, granulated sugar, egg, pumpkin purée, milk, and vanilla.
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In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
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Add the dry ingredients to the wet ingredients and stir until just combined; do not overmix.
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Grease a 15×11-inch baking sheet. Pour the batter into the pan and top with pecans and pumpkin seeds if using.
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Bake 16–20 minutes, until puffed and golden and the sides pull away from the pan.
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Remove from oven, cool slightly, slice into portions, and serve with butter and maple syrup.
Nutrition
Nutrition information is an estimate and may vary depending on ingredient choices and portion sizes.
If you try these fluffy pumpkin sheet pan pancakes, please leave a comment and rating. I look forward to seeing your creations—share photos by tagging @basicswithbails.