Make weekend breakfast easy with these oven-baked, sheet pan pumpkin pancakes. Full of Fall flavours and everyone can enjoy them at the same time!
Why you’ll love this recipe, too
Regular pancakes are great and all, but everyone knows it’s hard to feed everyone at once. And pity the poor cook, who has to do all the work and the eat last!
That’s the beauty of sheet pan pancakes. Simply mix the batter, spread onto a sheet pan and bake in the oven until light and fluffy. Cut and top with butter and maple syrup and everyone can enjoy them at the same time!
I especially love these sheet pan pumpkin pancakes for Thanksgiving weekend, or whenever I just want an easy and fuss free breakfast, so I can enjoy the morning and the company. There’s a lot to be said for that :)
The simple ingredients
Pumpkin Puree – you’ll want to use pure pumpkin puree here and not canned pumpkin pie filling (it’s easy to pick up the wrong one, so be sure to get the pure pumpkin).
Buttermilk – if you don’t have buttermilk on hand, simply measure out 1 1/2 cups of regular milk, remove 1 1/2 Tbsp of it, then add 1 1/2 Tbsp of lemon juice or white distilled vinegar. Stir and let stand 5 minutes before using. This buttermilk substitute works best with higher fat milk, 2-3.5% b.f.
You will also need – all purpose flour, white sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, eggs (2), vanilla and finally, melted butter for greasing the pan (can use cooking oil, but you’ll miss out on the butter flavour).
Equipment you will need
Sheet Pan – of course, sheet pan pancakes need a sheet pan. You can use either a “Jelly Roll Pan” which is about 10 x 15-inches or a quarter sheet pan, which is 9×13-inches. The smaller pan will produce thicker pancakes, which will a bit require a few minutes of extra baking time. My preference is 9×13, if you have it.
If you like, you can line the bottom of the pan with parchment paper, though it isn’t necessary to prevent sticking as long as the pan is generously buttered.
Two Bowls – no mixer needed for these sheet pan pancakes. Simply whisk together the dry ingredients in a large bowl and then the wet ingredients in a medium bowl. Mix together the wet and dry ingredients into the large bowl and stir until combined.
How to make pumpkin sheet pan pancakes
These sheet pan pancakes are so easy to make. No mixer needed! Just two bowls, a whisk and a sheet pan.
Step 1: Whisk together the dry ingredients in a large bowl.
Step 2: Whisk together the wet ingredients in a medium bowl.
Step 3: Add the wet mixture to the dry ingredients and stir until well combined. Don’t worry if there are a few lumps.
Step 4: Generously brush a 9×13 or 10×15 sheet pan with melted butter.
Step 5: Spread the pancake batter into the sheet pan and bake.
Step 6: Cut pancakes into squares while still hot (and hopefully you can cut a little straighter than I did :)
Be sure to generously butter the sheet pan before adding the batter. Not only will it add great flavour to the pancakes, but it will ensure that they don’t stick to the pan.
You can serve these pumpkin pancakes simply with a pat of butter and maple syrup or add some pecans, walnuts or raisins to the topping, to dress them up, if you like.
These sheet pan pancakes freeze beautifully, so if you have left-overs, you can freeze up to 3 months to enjoy later. Simply microwave from frozen and enjoy.
Storage and Freezing
Leftovers will keep well in the fridge for a couple of days, or wrap tightly and freeze up to 3 months.
If you just want really want your pancakes to be round, grab a large round cookie cutter and cut rounds from the baked slab of baked pancake.
Get the Recipe: Easy Sheet Pan Pumpkin Pancakes
- 1 1/2 cups all-purpose flour
- 2 Tbsp white granulated sugar
- 1 ½ tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp kosher salt, or about 1/2 tsp fine sea salt
- 1 1/2 tsp cinnamon
- 1 tsp ginger
- 1/8 tsp nutmeg
- 1 1/2 cups buttermilk, or see Note 1 below for using regular milk
- 3/4 cup pure pumpkin purée
- 2 large eggs
- 3 Tbsp melted butter, salted or unsalted
- 1 tsp vanilla extract
For greasing pan:
- 1 Tbsp melted butter
- Preheat oven to 425F (regular bake/not convection fan assisted).
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and spices together until well combined.
- In a medium bowl, whisk together the buttermilk, pumpkin purée, eggs, melted butter and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined. A few lumps are fine.
- Brush a 10×15-inch or 9×13-inch sheet pan with high sides generously with melted butter.
- Pour batter into prepared pan and spread batter out evenly over the pan.
- Bake in preheated oven for 18-20 minutes for a 10×15 pan or 20-23 minutes for a 9×13 pan, or until set and lightly golden in colour.
- Remove from oven and immediately cut into slices while still hot, then let cool 3-5 minutes before serving.
- Serve warm with butter and maple syrup.
Adapted from a New York Times recipe.