Pumpkin Sheet Pan Pancakes

Gone are the days of standing and flipping! Pumpkin sheet pan pancakes are a fun and easy way to enjoy a fall favorite! They bake evenly in the oven, and you can cut them into squares for serving, making them perfect for brunches, family gatherings, or meal prep.

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❤️ 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.

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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

What if I don’t have a large enough baking sheet?

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).

What if I don’t have enough sourdough discard?

Substitute what you don’t have for sourdough discard, for equal parts flour and milk.

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Pumpkin Sheet Pan Pancake

Print Recipe

Prep Time:15

Cook Time:23

Equipment

mixing bowl
whisk
Spatula
Baking Sheet
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