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Pumpkin Sheet Pan Pancakes

Homemade Pumpkin Sheet Pan Pancakes made with pumpkin puree and pumpkin pie spice make a delicious easy Fall breakfast treat that bakes up light and fluffy.

These sheet pan pancakes are made with a homemade pancake batter. They are delicious and have the texture of the perfect pancake.

They are great topped with some whipped cream and a light sprinkle of cinnamon with a little bit of maple syrup poured over it.

Pumpkin Pancake squares stack on top of each other topped with syrup and a dusting of cinnamon.

Sheet pan pancakes make life easier in the morning. No more standing at the stove flipping pancakes. These pancakes are cooked on a sheet pan and bake in 15 minutes for a no-fuss quick breakfast.

A big plus is that everyone gets to eat and enjoy pancakes at the same time. It's great to be able to sit together for a few minutes in the morning before the rush of the day starts.

Change it up! You can easily change up the flavor by adding chocolate chips or chopped pecans or walnuts.

Pumpkin Pancakes cut into squared with 3 in a stack on white plate topped with whipped cream.

Ingredients

  • all-purpose flour
  • sugar
  • baking powder
  • pumpkin pie spice
  • baking soda
  • salt
  • buttermilk
  • pumpkin puree
  • egg
  • melted butter

How To Make Pumpkin Sheet Pan Pancakes

Start by preheating the oven to 400 degrees. Then line a 18x13 baking sheet with parchment paper and spray with nonstick cooking spray.

Whisk together the dry ingredients: flour, sugar, baking powder, pumpkin pie spice, baking soda and salt. Set aside.

Dry Ingredients added to glass mixing bowl for Pumpkin Pancakes.

In a separate bowl add the buttermilk, pumpkin, egg, and butter and beat until well combined.

Wet Ingredients in glass mixing bowl for Pumpkin Pancakes.

Then slowly add in the flour mixture to wet ingredients just until incorporated. Making sure not to overmix the batter.

Flour mixture added to wet ingredients in glass bowl.

Pour the batter into prepared baking sheet and spread our evenly. Bake for 15 to 20 minutes, until a toothpick inserted in the center comes out clean.

Allow the pancakes to cool on the baking sheet for 10 minutes, then slice into 15 squares.

Slice of pumpkin pancake on spatula over sheet pan.

Brush on melted butter before serving. Serve topped with whipped cream and maple syrup.

How To Store

Refrigerator: Let pancakes completely cool then place in a airtight container and store in the refrigerator for up to 3 days.

Freezer: Freeze leftover pancakes in Ziplock freezer bags, flat and stacked with parchment paper between them for up to 3 months.

Helpful Supplies and Tools

Here are a few items that I recommend and use in my kitchen that are helpful when baking and cooking. (Affiliate links).

One of my favorite baking sheets is the OXO 13 x 18 Inch Non-Stick Pro Sheet Pan. There are other sizes available and muffin pans also. I've had really good luck with this brand and find they hold up well.

This Pyrex 3 Piece Glass Mixing Bowl Set is a must have in my kitchen. I use them all the time when baking.

If you need new dish towels try these Utopia Towels in a 6 or 12-pack. They are 100% soft Cotton and are absorbent. I have them in yellow and these are my most used dish towels. They are available in 10 different color choices.

3 Pumpkin Pancakes squares on white plate with whipped cream and cinnamon.

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I hope you enjoy these easy Pumpkin Sheet Pan Pancakes! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!

Pumpkin Pancake squares stack on top of each other topped with syrup and a dusting of cinnamon.

Pumpkin Sheet Pan Pancakes

Author: Judy - RecipesSimple.com
Homemade Pumpkin Sheet Pan Pancakes made with pumpkin puree and pumpkin pie spice make a delicious easy Fall breakfast treat that bakes up light and fluffy.
Prep Time 10 mins
Cook Time 15 mins
Course Breakfast
Cuisine American
Servings 15

Ingredients
  

  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • cups buttermilk
  • 1 cup pumpkin puree
  • 1 large egg
  • ½ cup butter, melted

Instructions
 

  • Preheat the oven to 400 degrees. Then line a 18x13 baking sheet with parchment paper and spray with nonstick cooking spray.
  • Whisk together the dry ingredients: flour, sugar, baking powder, pumpkin pie spice, baking soda and salt. Set aside.
  • In a separate bowl add the buttermilk, pumpkin, egg, and butter and beat until well combined.
  • Then slowly add in the flour mixture to wet ingredients just until incorporated. Making sure not to overmix the batter.
  • Pour the batter into prepared baking sheet and spread our evenly. Bake for 15 to 20 minutes, until a toothpick inserted in the center comes out clean.
  • Allow the pancakes to cool on the baking sheet for 10 minutes, then slice into 15 squares.
  • Brush on melted butter before serving. (optional)

Garnish (Optional)

  • chopped pecans or walnuts
  • whipped cream
  • light sprinkle of cinnamon
  • Maple syrup

Notes

Make sure to use 100% pumpkin puree and not pumpkin pie filling.
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