Rich with real pumpkin and warm pumpkin pie spice, these Sheet Pan Pumpkin Pancakes are an effortless, delicious fall breakfast that comes together with minimal fuss.
Make a big pan on the weekend and enjoy bites of cozy pumpkin flavor all week. The oven does the heavy lifting: instead of flipping dozens of individual pancakes, this batter bakes into a light, fluffy sheet you can cut into squares and serve. It’s an easy way to feed a crowd and still enjoy classic pancake texture and taste.
The Perfect Easy Fall Breakfast
Some mornings call for something special, and other mornings demand simplicity. Sheet pan pancakes are the best of both worlds: festive, comforting, and mostly hands-off. This pumpkin version highlights real pumpkin puree and a blend of pumpkin pie spice for unmistakable autumn flavor.
Recipe Ingredients
These sheet pan pumpkin pancakes are made with straightforward, pantry-friendly ingredients. Below are the amounts and notes to help you get the best results.
- Milk: 2 cups. Whole milk gives the richest texture, but non-dairy milks work as well (texture may vary).
- Egg: 1 large.
- Pumpkin: ¾ cup pumpkin puree (use puree, not pumpkin pie filling).
- Sugar: ¼ cup granulated sugar. Swap maple syrup or honey if you prefer a different sweetener.
- Butter: 4 tablespoons melted, for richness.
- Vanilla: ½ tablespoon pure vanilla extract for flavor depth.
- Flour: 2¼ cups all-purpose flour. For a gluten-free version, use a 1:1 gluten-free flour blend (results may differ slightly).
- Baking powder & baking soda: Leavening to keep the pancake light and fluffy.
- Pumpkin pie spice: 1 teaspoon for classic autumn spice.
- Salt: ½ teaspoon to balance sweetness.
- Pecans (optional): ⅔ cup chopped pecans for a nutty crunch.
How to Make Sheet Pan Pumpkin Pancakes
Follow these steps and avoid overmixing so the pancakes stay tender rather than chewy.
- Preheat and prepare: Preheat the oven to 450°F. Generously grease an 18×13-inch baking sheet with cooking spray. If you prefer taller slices, use a slightly smaller 15×11-inch sheet.
- Mix wet ingredients: Whisk together the milk, egg, pumpkin puree, sugar, melted butter, and vanilla until smooth.
- Mix dry ingredients: In another bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Combine: Add the dry ingredients to the wet and fold gently until just combined—do not overmix.
- Bake: Spread the batter into an even layer on the prepared sheet pan, scatter chopped pecans if using, and bake 14–18 minutes until puffed, golden, and beginning to pull away from the edges.
- Serve: Let cool about 10 minutes, cut into squares, and serve warm with maple syrup.
Variation Ideas
Customize the recipe to suit your taste or the occasion.
- Chocolate: Sprinkle semisweet or white chocolate chips on top before baking for a sweeter treat.
- Fruit swap: Replace half the pumpkin with applesauce or mashed banana for a different fruity note.
- Buttermilk: Use buttermilk instead of regular milk for a tender, slightly tangy result.
- Marshmallows & nuts: Scatter mini marshmallows and chopped nuts on top for a dessert-like twist.
- Savory add-ins: Fold in pre-cooked sausage crumbles for a hearty sweet-and-savory breakfast.
Serving Suggestions
Complete the meal with simple, complementary dishes:
- Quiche: A savory quiche with bacon and cheese pairs well with sweet pumpkin pancakes.
- Omelette: A Denver-style omelette adds protein and balance to the menu.
- Bacon: Oven-baked bacon is an easy side that frees you from standing at the stove.
How to Store and Reheat Leftovers
- Store cooled squares in an airtight container or resealable bag in the refrigerator for up to 3 days. Layer with wide strips of parchment to prevent sticking.
- Reheat in a 350°F oven for 5–10 minutes until warmed through.
Can I Freeze Pancakes?
- Yes. Freeze squares on a tray until firm, then stack with parchment between layers and store in freezer bags for up to one month. Reheat from frozen.
More Cozy Breakfast Recipes
- Monkey Bread
- Banana Muffins
- Easy Waffles
- Baked Blueberry French Toast Casserole
- Fluffy Pancakes
Sheet Pan Pumpkin Pancakes
Ingredients
- 2 cups milk
- 1 large egg
- ¾ cup pumpkin puree (NOT pumpkin pie filling)
- ¼ cup granulated sugar
- 4 tablespoons melted butter
- ½ tablespoon pure vanilla extract
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ⅔ cup chopped pecans (optional)
- Maple syrup, for serving
Instructions
- Preheat oven to 450°F and generously grease an 18×13-inch baking sheet. For taller pancakes, use a 15×11-inch sheet.
- In a bowl, whisk milk, egg, pumpkin puree, sugar, melted butter, and vanilla until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Fold the dry ingredients into the wet until just combined; do not overmix.
- Spread the batter into an even layer on the prepared sheet pan. Top with pecans if using.
- Bake 14–18 minutes, until puffed, golden, and pulling away from the pan edges.
- Let cool about 10 minutes, cut into squares, and serve with maple syrup.
Nutrition
Nutritional info is an estimate. Values may vary with ingredients and serving size.
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