Sheet Pan Pumpkin Pancakes

Cozy Fall Breakfast
Cozy Fall Breakfast
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Ingredients

Cooking spray
2 cups Milk
1 Large eggs
¾ cup Pumpkin puree not pumpkin pie filling
¼ cup Granulated sugar
4 tbsp Butter melted
½ tbsp Vanilla extract pure
2 ¼ cups All-purpose flour
2 tsp Baking powder
½ tsp Baking soda
1 tsp Pumpkin pie spice
½ tsp Salt
⅔ cup Pecans chopped
For serving:
Maple syrup

Nutritional information

161
calories
8g
fat
20g
carbohydrates
4g
protein
22mg
cholesterol
203mg
sodium
Ingredients
  • For serving:

Sheet Pan Pumpkin Pancakes

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Looking for an easy no-fuss breakfast recipe to feed a crowd? Enter these Sheet Pan Pumpkin Pancakes that are full of fall flavors with the addition of pumpkin purée and pumpkin pie spice! Just perfect for a first chilly fall day. Besides, they are so embarrassingly easy to make. No standing at the stove and flipping is required – just let the oven do all the work. 

These pancakes are soft, light, and fluffy, so they soak up all the syrup much better than regular pancakes. Simply bake them in the oven for 14 to 18 minutes, and you have breakfast or brunch to feed a crowd! Completely awesome!

To make the Sheet Pan Pumpkin Pancakes, you will need the following ingredients:

Ingridiens for Sheet Pan Pumpkin Pancakes

Steps to make Sheet Pan Pumpkin Pancakes

1

Heat oven and prepare baking sheet

5

Preheat the oven to 450 °F. Generously grease an 18×13-inch (for taller pancakes, use a 15×11-inch) baking sheet with cooking spray and set aside.

2

Mix wet ingredients

2

In a mixing bowl, whisk together 2 cups milk, 1 large egg, ¾ cup pumpkin purée, ¼ cup sugar, 4 tablespoons melted butter, and ½ tablespoon vanilla extract. Set aside.

3

Combine dry ingredients

1

In a separate mixing bowl, mix 2 ¼ cups of all-purpose flour with 2 teaspoons of baking powder, ½ teaspoon baking soda, 1 teaspoon pumpkin pie spice, and ½ teaspoon salt. Whisk to combine.

4

Combine dry and wet ingredients

1

Add the dry ingredients to the wet ingredients and, using a spatula, fold the mixture until fully combined. Do not over mix.

5

Transfer to baking sheet

1

Pour the pancake batter into the prepared baking sheet and spread out evenly. Top with ⅔ cup chopped pecans.

6

Bake

15

Bake in the oven for 14 to 18 minutes until the pancake is puffed up and golden brown on top.

7

Serve

Allow to cool slightly before serving, about 10 minutes. Cut into 8 squares, and serve with maple syrup.

This recipe for Sheet Pan Pumpkin Pancakes is perfect to feed a crowd without too much fuss! Please let us know if you give it a try by leaving a comment below with your thoughts!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

So bright and delicious pancakes!

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