Pumpkin Sheet Pan Pancakes
Looking for a fun and fuss-free way to enjoy pumpkin pancakes this fall? These Pumpkin Sheet Pan Pancakes are the ultimate solution! Baked evenly in the oven on one sheet pan, they’re soft, fluffy, and packed with cozy pumpkin spice flavor. No flipping required!
You can slice these pancakes into squares for easy serving, making them ideal for fall brunches, family gatherings, or even make-ahead meal prep breakfasts. Whether you top them with maple syrup, whipped cream, or a sprinkle of cinnamon sugar, these easy pumpkin pancakes are sure to be a seasonal favorite.
❤️ Why You’ll Love Pumpkin Sheet Pan
When I first made sheet pan pancakes, I couldn’t believe how simple they were. No more standing at the stove, pouring and flipping pancake batter. This is made in one bowl and on one sheet in just 20 minutes. Plus, it feeds a whole crowd and if you don’t have a crowd, store it in the fridge and have a delicious breakfast easily prepped for the week and make your busy school mornings a little less chaotic and a lot more delicious.
🍲 Ingredients
Sourdough Discard – Unfed, inactive sourdough starter that has been stored on the counter or coming straight from the fridge.
Pumpkin Puree – Any pumpkin puree will work, my favorite is the pumpkin from Trader Joes! It has simple ingredients and is full of flavor!
Flour – Unbleached, organic all- purpose flour from Costco is our favorite. But as long as it’s unbleached, use what you have on hand.
Milk – I prefer whole milk, but any milk will work.
Sugar – Brown sugar to really bring home the fall flavor.
Butter – Melted and slightly cooled. TIP: melt the whole stick down and use half for the batter, and the other half for the cinnamon sugar topping.
👩🍳 How to Make
- Melt your butter and let cool slightly.
- Whisk together all your dry ingredients (flour, baking powder, baking soda, and salt, cinnamon) in a large mixing bowl.
- Add in the milk, sourdough discard, sugar, melted butter, eggs, pumpkin puree and whisk until all the ingredients are incorporated and a thick batter is achieved.
- Let your batter rest while you make the cinnamon sugar swirl.
Cinnamon Swirl
- In a small saucepan on low heat, melt the butter. Add in the brown sugar and cinnamon until everything melts together.
- In a small saucepan on low heat, melt the butter. Add in the brown sugar and cinnamon until everything melts together.
- Bake at 350 degrees for 22 – 25 minutes.
- While the pancake is baking, make your sugar maple glaze.
Maple Glaze
- In a small mixing bowl, whisk together the powdered sugar, maple syrup and milk until a smooth glaze forms. Pour directly on tops of the pancake or serve individually with each serving of pancakes.
- Drizzle over top of your pancakes and enjoy with a large pumpkin spice latte 😉
🪄 Tips and Tricks
- Make Ahead: You can prepare the batter the night before and store it in the refrigerator. Just give it a good stir before pouring it onto the sheet pan and baking.
- for this recipe, melt the whole stick down and use half for the batter, and the other half for the cinnamon sugar topping.
- These pancakes store so well, so don’t be afraid of the size. Keep half in an airtight container and enjoy a delicious, prepared breakfast all week long!
🗒 Variations
There are so many ways to make this pancake, which is one of the best parts. My family loves the classic cinnamon roll version, but the pancake is large enough to make 4 different variations. You can do one corner with strawberries, another with blueberries, another plain, and one with chocolate chips. I switch it up, but my family loves all wild blueberries sprinkled throughout.
Or you can make my classic pumpkin pancakes that require no flour, just sourdough discard!
🗒 Substitutions
- whole milk – milk of your choice
- favorite toppings, like chocolate chips instead of cinnamon sugar.
🗒 Best served with
- Pumpkin spice latte
- Fall brunch table
- Pumpkin treats
👝 How to Store Leftovers
These pancakes store so well and make it really simple to enjoy a yummy breakfast all week long. Cut the leftover pancake into your desired portion size, store in an airtight container and keep in the fridge for up to 4 days.
🤔 Common Questions
You can bake this pancake in a 9×13 baking dish, just adjust the bake time to ensure it gets cooked in the middle since this will make it a bit thicker (kind of like a pancake cake).
Substitute what you don’t have for sourdough discard, for equal parts flour and milk.
Pumpkin Sheet Pan Pancake
Equipment
- Spatula
- Sauce pan
Ingredients
- 1 ¾ cup all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ¼ cup brown sugar
- 1 ¼ cup milk
- 1 cup discard
- ½ cup pumpkin puree
- 4 tbs melted butter
- 2 eggs
Cinnamon Sugar Swirl
- 3 tbs melted butter
- ⅓ cup brown sugar
- ½ tsp cinnamon
Maple Glaze
- ½ cup powdered sugar
- 2 tbs maple syrup
- 1 tbs milk
Instructions
- Melt your butter and let cool slightly.
- Whisk together all your dry ingredients (flour, baking powder, baking soda, and salt, cinnamon) in a mixing bowl and set aside.
- In a large mixing bowl, whisk together the butter, brown sugar, sourdough discard, eggs, milk, and pumpkin puree until there are no more streaks.
- Combine your dry ingredients into the wet ingredients and whisk until everything is combined.
- Let your batter rest in the bowl while you make the cinnamon sugar swirl.
Cinnamon Swirl
- In a small saucepan on low heat, melt the butter. Add in the brown sugar and cinnamon until everything melts together.
- Pour your pancake batter into a large parchment lined baking sheet (17.5inx12in) and spread evenly with a spatula.
- Evenly pour the cinnamon sugar mixture over the top of the batter in the baking sheet, use tip of a butter knife or a toothpick to create the swirls.
- Bake at 350 degrees for 22 – 25 minutes.
- While the pancake is baking, make your sugar maple glaze.
Maple Glaze
- In a small mixing bowl, whisk together the powdered sugar, maple syrup and milk until a smooth glaze forms. Pour directly on tops of the pancake or serve individually with each serving of pancakes.
- Drizzle over top of your pancakes and enjoy with a large pumpkin spice latte 😉
