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Sheet Pan Pumpkin Pancakes Recipe
Ash Tyrrell

Sheet Pan Pumpkin Pancakes Recipe

I still remember the first weekend I made pumpkin pancakes for my whole family and realized flipping a dozen individual pancakes was eating up my entire morning. That's when I discovered the sheet pan method, and honestly, it changed my breakfast game forever.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups milk – whole milk gives the richest texture but any milk works fine here
  • 1 large egg – helps bind the batter and adds a bit of structure
  • ¾ cup pure pumpkin puree – make sure it says "pumpkin puree " not pumpkin pie filling
  • ¼ cup granulated sugar – just enough sweetness without overpowering the spice
  • 4 tablespoons butter melted – adds richness without making the batter heavy
  • ½ tablespoon pure vanilla extract – rounds out the pumpkin spice flavor nicely
  • 2¼ cups all-purpose flour – the base of the batter spoon and level it for accuracy
  • 2 teaspoons baking powder – gives the pancakes their fluffy lift
  • ½ teaspoon baking soda – works with the baking powder for an even rise
  • 1 teaspoon pumpkin pie spice – this is where all that cozy fall flavor comes from
  • ½ teaspoon salt – balances the sweetness and enhances every other flavor
  • ⅔ cup chopped pecans – I sprinkle these on top for crunch but they're optional
  • Maple syrup for serving – because pancakes just aren't the same without it

Method
 

  1. I start by preheating my oven to 450°F, since a hot oven is key to getting that nice golden top. Then I generously grease my baking sheet with cooking spray so nothing sticks later. Using a slightly smaller pan gives you taller, fluffier pancakes if that's what you prefer.
  2. In one bowl, I whisk together the milk, egg, pumpkin puree, sugar, melted butter, and vanilla extract until it's completely smooth. I make sure the butter isn't too hot, or it can scramble the egg slightly. This mixture should look creamy and pale orange.
  3. In a separate bowl, I whisk the flour, baking powder, baking soda, pumpkin pie spice, and salt together. Whisking the dry ingredients first helps distribute the leavening agents evenly throughout the flour. This step only takes about a minute but makes a real difference in the final texture.
  4. I add the dry mixture into the wet ingredients and fold gently with a rubber spatula. I stop as soon as I no longer see streaks of flour, since overmixing leads to dense, tough pancakes. A few small lumps in the batter are totally fine.
  5. Next, I pour the batter onto my prepared sheet pan and spread it into an even layer using my spatula. I scatter the chopped pecans evenly across the top for a bit of crunch in every bite. You can leave this step out if you'd rather keep things nut-free.
  6. I slide the pan into the oven and bake for 18 to 20 minutes, until the top turns golden and a toothpick comes out clean. The edges should pull away slightly from the sides of the pan when it's done. I always rotate the pan halfway through for even baking.
  7. Once it's out of the oven, I let the pan cool for a few minutes before slicing it into squares or rectangles. This little rest helps the pancakes set so they hold their shape when you cut them. Serve warm with a generous drizzle of maple syrup.

Notes

  • I always use room-temperature eggs and milk, since cold ingredients can make the batter seize up around the melted butter
  • I never skip greasing the corners of the pan, because that's where sticking happens most
  • I like swapping half the granulated sugar for brown sugar for a deeper, caramel-like flavor
  • I test doneness a minute or two early since ovens vary, and overbaking dries the pancakes out
  • I keep a batch of homemade whipped cream on hand, which pairs beautifully with the warm spice flavor