Pumpkin Sheet Pan Pancakes

Pumpkin Sheet Pan Pancakes are here for all you fall food vibes! An easy, make ahead sheet pan pancake recipe that reheat wonderfully!

We are so ready for fall flavors! Also be sure to check out our Pumpkin Overnight French Toast, too. Another easy breakfast recipe for brunch or weekend breakfast!

sheet pan pancakes sliced into squares

What Are Sheet Pan Pancakes?

When I came across a recipe like this the first time, I was wondering the same thing. But it’s exactly like the name says, these Pumpkin Sheet Pan Pancakes are a homemade pancake batter that’s baked in a half sheet pan.

So there’s no standing at the stove, flipping pancakes over a skillet while everyone else is eating. It makes perfect sense, am I right? Actually, I like these sheet pan pancakes even better than regular skillet made pancakes. They are so lighter and fluffier so they soak up all the syrup WAY better than regular pancakes.

Ingredients To Make Pumpkin Sheet Pan Pancakes

You can also leave out the pumpkin puree and pumpkin pie spice to make this recipe a regular sheet pan pancake. Maybe it’s not fall or you just don’t love pumpkin flavored things? We’ve got you – just leave it out and you’ll have a delicious pancake ready for topping!

  • Flour: Regular, all purpose flour
  • Baking Powder: Baking powder is what gives these pancakes their beautiful, fluffy texture
  • White Sugar: Regular white sugar
  • Pumpkin Pie Spice: This coveted fall spice is what gives these pancakes that signature pumpkin spice flavor
  • Cinnamon: Cinnamon kicks up the pumpkin spice flavor
  • Salt: Kosher salt is best, if you’re using table salt add a little less
  • Vanilla Extract: Use a good quality vanilla extract for the best flavor
  • Pumpkin Puree: Not the sweetened stuff, regular pumpkin puree
  • Butter: Melted butter adds a wonderful, rich flavor to these sheet pan pancakes
  • Eggs: 2 eggs, we use large eggs
  • Milk: Whole milk is best, but you can use 2% as well
Pumpkin Sheet Pan Pancakes on baking pan

How To Make Sheet Pan Pancakes

This is the easy part! Just add all the dry ingredients to a large bowl and whisk together. Now combine the wet ingredients to a smaller bowl and then pour over the dry ingredients.

Whisk together just to combine, don’t whisk the batter too much or the pancakes will be tougher, instead of light and fluffy. Pour the batter into a sprayed half sheet pan and bake! That’s it! You’ve got pancakes for a crowd, probably with some leftovers too!

Stacked sheet pan pancakes on white plate

Storing And Reheating Sheet Pan Pancakes

To store these pumpkin pancakes, just cover with plastic wrap or store in a plastic zip top bag. All you need to do to reheat these pancakes is put them into the microwave for about 30 seconds, depending on how many you’re heating up at a time.

You can even freeze these pancakes! Just slice into squares and place into a resealable freezer bag. Then to reheat, place the frozen pancake square onto a microwave safe plate and cook for about 30 seconds in the microwave. It couldn’t be easier!

Pumpkin Sheet Pan Pancakes stacked with butter and syrup

How To Serve These Pumpkin Sheet Pan Pancakes

Obviously you’ve got to have syrup, but you can also add powdered sugar and butter to top these babies. I mean, we’re having ourselves a breakfast here, right? You might as well go all the way.

Chopped nuts and whipped cream are welcome here, too.

Looking Fore More Breakfast Recipes?

Pumpkin Sheet Pan Pancakes stacked with butter and syrup

Pumpkin Sheet Pan Pancakes

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 Servings 1x

These delicious and super easy pancakes cook right in a sheet pan to make breakfast easy! Real pumpkin puree and pumpkin spice makes these pancakes the perfect fall breakfast!



  • 3 cups flour
  • 2 tablespoons baking powder
  • 1/4 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 1/2 cups milk
  • 1/2 cup pumpkin puree
  • 8 tablespoons butter, melted and cooled
  • 1 teaspoon vanilla
  • 2 eggs


  1. Preheat the oven to 425 degrees.
  2. Add the flour, baking powder, sugar, pumpkin pie spice, cinnamon and salt to a large bowl. Whisk together to combine.
  3. Pour the milk into a medium bowl and then add the pumpkin puree, melted butter, vanilla and eggs. Whisk together to combine, then pour over the dry ingredients. Stir the batter together to combine the wet and dry ingredients, but don’t over mix.
  4. Pour the batter into half sheet baking pan that’s been sprayed with cooking spray. Bake for 15 minutes, rotating the pan around once in between cooking.
  5. Slice the pancakes into 12 large squares and serve with syrup, confectioners sugar, butter, chopped nuts and whipped cream for topping.

Recipe Notes

Makes 12 large pancakes squares

  • Category: Breakfast / Brunch
  • Method: Oven
  • Cuisine: American

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