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–+ servings
Delicious pumpkin sheet pan pancakes served with maple syrup

Pumpkin Sheet Pan Pancakes

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Enjoy fall flavors with these easy pumpkin sheet pan pancakes, perfect for serving a crowd at brunch.
Print it Pin Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings: 12 squares
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 teaspoon pumpkin pie spice
Wet Ingredients
  • 1 cup almond milk (or any milk you use)
  • 2 tablespoons apple cider vinegar
  • 1/2 cup pumpkin puree
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup unsalted butter (melted)
  • 2 tablespoons packed dark brown sugar

Method
 

Preparation
  1. Preheat your oven to 425 degrees F. Prepare a large 13" x 9" rimmed sheet pan by lining it with parchment paper.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a separate large measuring cup, whisk together the milk, vinegar, pumpkin puree, vegetable oil, and vanilla extract.
  4. Combine the wet and dry mixtures until the batter is thick and airy. It’s perfectly fine if it’s a bit lumpy!
Baking
  1. Pour the batter into the prepared sheet pan. For an extra touch, consider adding chocolate chips on top.
  2. Bake for approximately 12 to 14 minutes, until the surface is golden and set.
  3. After baking, allow the pancakes to cool slightly before cutting them into squares.
Serving
  1. Serve warm with a mix of spiced butter made from your favorite flavored ingredients or your preferred toppings.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 3gSodium: 200mgFiber: 1gSugar: 5g

Notes

For leftovers, store in an airtight container in the fridge for up to three days. For longer storage, freeze for up to a month with parchment paper between layers. These pancakes are versatile and can be topped with syrup, whipped cream, fresh fruit, or served with crispy bacon.
Tried this recipe?Let us know how it was!