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Add some fall flair to your morning meal with this Pumpkin Pie Sheet Pan Pancake recipe. Add your favorite toppings and enjoy!
PUMPKIN PIE SHEET PAN PANCAKES RECIPE
One of the great things about pancakes is that the amount of variations you can come up with is only limited by your level of creativity. Sweet pancakes, savory pancakes – pancakes are seemingly limitless! Pancakes that taste like a crisp fall morning? Sure thing! How about a Pumpkin Pie Sheet Pie Sheet Pan Pancake to incorporate into your meal prep routine? Order up!
WHAT IS A PUMPKIN SHEET PANCAKE?
A pumpkin sheet pancake is a recipe that uses the same ingredients as standard round pumpkin pancakes, however, the batter is oven-baked in a large baking dish or on a deep cookie sheet instead of on the stove in a pan.
WHAT DOES THIS PUMPKIN COOKIE SHEET PANCAKE TASTE LIKE?
Cookie sheet pancakes taste nearly identical to regular pancakes cooked in a skillet, they just tend to be a little thicker since you are not usually layering them like you would with traditional circular pancakes. Aside from the usual caky sensation of a plain pancake, these pumpkin pancakes have noticeable flavors of cinnamon, ginger, and brown sugar, yum!
PUMPKIN PIE SHEET PAN PANCAKES INGREDIENTS
- Whole milk – 1.5 cups
- Pumpkin purée – 1 cup
- 1 large egg
- Vegetable oil – 2 tablespoons
- All-purpose flour – 2 cups
- Brown sugar – 3 tablespoons
- Baking powder – 2 teaspoons
- Baking soda – 1 teaspoon
- Pumpkin pie spice – 1 teaspoon
- Ground cinnamon – 1 teaspoon
- Ground ginger – 1/2 teaspoon
- Kosher salt – 1/2 teaspoon
HOW TO MAKE THIS PUMPKIN SHEET PANCAKES RECIPE
- Preheat the oven to 350°F
- In a large mixing bowl, mix milk, egg, pumpkin purée, and vegetable oil.
- In a separate bowl, combine and whisk together flour, brown sugar, baking soda, baking powder, pumpkin pie spice, cinnamon, ground ginger, and salt.
- Combine the pumpkin mixture with dry ingredients and mix evenly to form a batter.
- Pour batter into a greased 9 x 13 baking tray. Bake for 30 minutes, or until a tester toothpick comes out clean.
- Serve and enjoy with your favorite toppings.
CAN YOU MAKE PUMPKIN COOKIE SHEET PANCAKES AHEAD OF TIME?
Pumpkin puree pancakes are a quick and easy item to add to your breakfast meal prep recipes. I like to make a batch of these and store them in the refrigerator in an airtight container to keep them fresh. Then in the mornings throughout the week, I will just reheat a couple in the microwave for a hot breakfast for the kids before school.
CAN YOU FREEZE PUMPKIN PANCAKES?
I have frozen pumpkin pancakes before, and they kept just fine in the freezer. Store them in an airtight container to prevent freezer burn, and reheat the pancakes in the microwave when you are ready to enjoy them.
WHAT TO SERVE WITH BAKED PUMPKIN PANCAKES?
Pumpkin Sheet Pancakes can be served on their own with some delicious toppings, or as part of a larger breakfast or brunch menu. If you want to add to the tasty buffet, check out these recipes:
WHAT KITCHEN TOOLS DO I NEED TO MAKE PUMPKIN PIE SHEET PAN PANCAKES?
Equipment
- Oven
Ingredients
- 1 ½ cups whole milk
- 1 cup pumpkin purée
- 1 large egg
- 2 Tbsp vegetable oil
- 2 cups all-purpose flour
- 3 Tbsp light brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp salt
Instructions
- Preheat oven to 350°F
- In a large mixing bowl, mix milk, egg, pumpkin purée, and vegetable oil.
- In a separate bowl, combine and whisk together flour, brown sugar, baking soda, baking powder, pumpkin pie spice, cinnamon, ground ginger, and salt.
- Combine pumpkin mixture with dry ingredients and mix evenly to form a batter.
- Pour batter into a greased 9 x 13 baking tray. Bake for 30 minutes, or until a tester toothpick comes out clean.
- Serve and enjoy with your favorite toppings.
