Sheet Pan Pumpkin Pancakes

These Sheet Pan Pumpkin Pancakes make the perfect fall breakfast. Easy to make, moist and fluffy, and great for meal prep!

 

Estimated reading time: 13 minutes

When it’s time for a festive breakfast, there’s nothing better than pumpkin and spice. These Sheet Pan Pumpkin Pancakes are one of our family’s favourite breakfasts for fall because they’re packed with pumpkin and cinnamon, and not only are they super easy to grab on busy mornings, they’re also perfect for serving to a crowd on a slow weekend morning. If you’re looking for a fall-inspired breakfast recipe for a holiday brunch or you just want to switch up your morning breakfast routine, these Pumpkin Sheet Pan Pancakes are the perfect recipe to try!

Sheet pan pancakes are essentially pancake batter poured into a rimmed baking sheet and baked in the oven: no flipping required! Instead of making individual griddle or skillet pancakes, you get one large, fluffy slab ready to slice and serve, all at once. A sheet pan pancake that’s made with basic pancake batter is often topped with mix-ins like blueberries, chocolate chips, fruit, or even jams, but this version contains pumpkin, so topping options are a little more limited (we like chocolate chips, toasted nuts, and caramel sauce!).

If you’ve ever made pancakes for a crowd and felt frustrated with how long it takes to stand over the stove or electric griddle, pouring and flipping for what feels like hours, sheet pan pancakes are the best solution. They bake to perfection in under 20 minutes and you can serve them with your favourite toppings for an effortless breakfast everyone will enjoy.

There are SO many reasons why we LOVE this sheet pan pumpkin pancakes recipe! Here are just a few:

1. It’s a CROWD PLEASER! This recipe makes feeding a big family super easy! No more standing at the stove or rushing to flip a dozen pancakes.
2. It’s HANDS OFF: Mix the batter in one bowl and bake it in a single pan, freeing up time to prep other parts of brunch (like the bacon, syrup, or coffee…).
3. It’s CUSTOMIZABLE: Add whatever toppings or add-ins you like to enjoy with pumpkin, or add some ginger or extra spices for even more warmth.
4. Everyone eats at the SAME TIME: There’s nothing worse than being the one standing at the stove flipping pancakes while everyone enjoys their breakfast. With sheet pan pancakes, everyone gets pancakes at the same temperature, at the same time.
5. They’re packed with PUMPKIN! Made with canned pumpkin puree, these sheet pan pancakes are SO perfect for fall!
6. They have the BEST TEXTURE: These sheet pan pancakes are ultra soft, pillowy and fluffy, just like regular pancakes!

Looking for even more easy and delicious breakfast recipes perfect for the holidays? You’ll LOVE these!

• French Toast Casserole
• Easy Make-Ahead Breakfast Casserole
• Pumpkin Muffins
• Apple Cinnamon Baked Oatmeal
• Fruit Platter
• Healthier Slow Cooker Peppermint Hot Chocolate
• Cinnamon Sugar Muffins
• Apple Cinnamon French Toast Casserole
• Egg Bites
• Homemade Granola
• Slow Cooker Apple Cranberry Cider

Looking for even more breakfast or brunch ideas for the holidays? You’ll LOVE our collection of Holiday Brunch Recipes!

If you’ve never made sheet pan pumpkin pancakes before and you want to get them just right, be sure to follow our PRO tips below for the BEST sheet pan pancakes!

This recipe makes one batch in a standard half-sheet pan or large baking sheet. Be sure your baking sheet has a rim and that it’s approximately 18 × 13 inches or 46 × 33 cm in size.

We recommend spraying the pan with cooking or baking spray and then lining the bottom with parchment paper. You can easily cut the pancake away from the sides with a knife when they’re done, but the parchment paper on the bottom really saves them from sticking to the pan and helps with clean up too!

Over-mixing pancake batter can make the pancakes dense and heavy. For fluffy sheet pan pancakes, be sure to leave a few lumps and let the batter rest for just a couple minutes before baking.

Don’t mistake pumpkin pie filling for pumpkin puree…this recipe calls for pure pumpkin in a can. Pumpkin pie filling contains lots of other ingredients like sugar and stabilizers that will interfere with how the recipe turns out, so be sure to choose pure canned pumpkin.

The addition of cinnamon and other spices to this recipe adds a TON of flavour and warmth, so be sure not to skip the spices!

After the sheet pan pancake has baked, be sure to let it rest for just a few minutes before slicing and serving. This will help make sure the slices are clean and the pancake slices easily.

Making the best sheet pan pumpkin pancakes takes just a little bit of skill. Here are some common issues you might encounter when making them, and how we recommend fixing or preventing them:

If your sheet pan pumpkin pancakes are coming out more like bricks than fluffy squares, the most common reason is over-mixing the batter. Once the dry ingredients are just incorporated into the wet, stop stirring, even if there are still a few lumps. Over-mixing develops gluten, which makes the pancakes tough instead of tender. For even more lift, let the batter rest for 5–10 minutes before baking to give the baking powder and baking soda time to activate and create a more fluffy texture.

If you’ve ever opened the oven door to find pancake batter bubbling over the sides of the pan, it’s a sign that your pan was too small or too shallow (the sides weren’t high enough). A standard half-sheet pan (18 × 13 inches, with a 1-inch rim) is the best choice for this sheet pan pancake recipe. You can divide the batter between two smaller pans, if you don’t have a large one, but always make sure the batter sits at least ¼ inch below the rim before baking so it has room to rise.

Flat, thin pancakes can be pretty disappointing, and this is usually because of the leavening agents. Baking powder and baking soda lose strength over time as they’re stored in your kitchen, so always check the expiration dates and replace them if necessary. Room-temperature eggs and buttermilk also mix more evenly into the batter and help it rise better in the oven. A cold batter can slow down the chemical reaction that creates lift and fluffiness, so if your ingredients are straight from the fridge, let them sit on the counter for a few minutes before mixing them together.

Sticking usually happens when the pan hasn’t been properly greased or lined. To prevent this, always coat your sheet pan with butter or non-stick spray, and for extra insurance, line the bottom with parchment paper. This makes slicing and lifting out neat squares super easy with no messy edges left behind.

When it comes to making sheet pan pancakes, the sheet pan you choose is the most important thing!

This half‑sheet pan we recommend is approximately 18 × 13 inches or 46 × 33 cm in size, and it’s the ideal standard choice for making sheet pan pancakes. It’s also our go-to sheet pan for sheet pan dinners, baking cookies, roasting veggies and pretty much every other kitchen job that requires a sheet pan!

Here’s everything else you’ll need to make these easy and delicious sheet pan pancakes (paid links):

• mixing bowls
• measuring cups and spoons
• liquid measuring cups
• Whisk
• Silicone Spatula
• large knife

Here’s a list of all the ingredients you’ll need to make these easy sheet pan pumpkin pancakes (paid links):

• 2 1/4 cups all purpose flour
• 9 tablespoons brown sugar
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 1/2 teaspoon ground cinnamon
• 3/4 teaspoon nutmeg
• 3/4 teaspoon ground cloves
• 1 cup pureed pumpkin
• 2 1/4 cups buttermilk
• 3 eggs
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• cooking spray for greasing the baking pan

There are SO many ways to make these easy pumpkin pancakes even MORE festive and delicious. Here are a few ideas we love!

1. Pumpkin Maple Vanilla: Add 1–2 teaspoons vanilla and some maple extract. Add some toasted pecans or walnuts as a topping.
2. Pumpkin Cinnamon Roll: Swirl 1/3–1/2 cup brown sugar–cinnamon paste (soft butter + brown sugar + cinnamon) over the batter; glaze after baking with a cream cheese glaze.
3. Pumpkin Chai Spice: Add 1–2 teaspoons chai spice blend (or cinnamon, cardamom, ginger, a pinch of cloves) to the batter and serve with maple syrup and cinnamon whipped cream.
4. Pumpkin Chocolate Chip: Add mini chocolate chips on top of the batter before baking, and serve with extra chocolate chips.
5. Pumpkin Apple Cinnamon: Add extra ground cinnamon to the batter, and add 1 cup small diced apples on top before baking. Top with caramel sauce before serving.
6. Pumpkin Pecan Pie: Toss 1/2 cup freshly toasted pecans in some brown sugar and add them on top of the batter before baking. Drizzle with maple syrup or brown sugar syrup before serving with whipped cream.
   

We hope you love this easy Pumpkin Sheet Pan Pancake recipe as much as we do! Let us know in the comments below, what’s your favourite festive breakfast for fall? We’d love to know!

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