The cooler weather has us ready for pumpkin everything.  Made with pumpkin puree and pumpkin pie spice, these oven-baked pumpkin sheet pan pancakes are a breakfast game-changer!

Stack of pumpkin sheet pan pancake slices, being topped with cinnamon butter drizzle.

The return of fall and winter weather means the return of pumpkin goodies, and these pumpkin pancakes are the ultimate modern comfort food.

PS: Speaking of fall and winter flavors, have you tried these gingerbread donuts? The maple glaze on those would also be amazing on these pancakes!

These healthy pumpkin sheet pan pancakes use real pumpkin and pumpkin pie spice (a blend of cinnamon, nutmeg, cloves, and ginger) to deliver all the flavors of fall right to your plate at home.

Oven-baked pancakes are a simple breakfast solution, and when you use a sheet pan, it’s super easy to feed a hungry crowd.

Close up of pancakes with cinnamon butter sauce.

About these pumpkin sheet pan pancakes

Traditional pancakes and pumpkin pie come together in these outrageously delicious sheet pan pancakes. They bake in the oven, making them a great no-fuss breakfast pancake recipe, and they are also substantial enough for a brunch or a dessert.

Topped with a cinnamon butter drizzle, these pancakes eat like a dessert, but are packed with wholesome ingredients like eggs, pumpkin puree, and your choice of flour. 

You could also top these with maple cinnamon butter!

Each bite tastes like it’s straight from the bakery, and your home will smell like you’ve been baking pumpkin pies all day. Double win!

Whip up a batch of these and wow your household. No flipping required! But if you like flipping, try our traditional fluffy pumpkin pancakes or pumpkin pecan pancakes. And what better to wash them down with than a pumpkin spice latte?

Overhead view of a stack of pumpkin pancakes cut into squares.

What you need

For the pancakes:

  • flour
  • dark brown sugar
  • baking powder
  • kosher sea salt
  • pumpkin pie spice
  • milk
  • eggs
  • vegetable oil
  • apple cider vinegar  
  • pumpkin puree
  • vanilla extract

For the Cinnamon butter drizzle: 

  • Melted unsalted butter
  • ground cinnamon 
  • dark brown sugar
Ingredients for pumpkin sheet pan pancakes, on a white surface.

How to make sheet pan pancakes

Spray sheet pan with cooking spray and lining the bottom with parchment paper. Preheat oven to 425ºF.

Whisk dry ingredients together in a large bowl. Set aside.

Dry ingredients for pumpkin pancakes in a bowl, wet ingredients surrounding it.

Mix wet ingredients in a separate bowl.

Wet ingredients for fall flavored pancakes.

Combine dry and wet ingredients.

Wet ingredients and dry ingredients being mixed together in a mixing bowl.

Pour batter into prepared sheet pan.

Batter poured into a parchment paper lined baking sheet.

Bake for 15-20 minutes or until golden brown!

Baked sheet pan pancakes.

While the pancakes are baking, prepare cinnamon butter drizzle by combining all ingredients in a small bowl.

Cinnamon butter drizzle in a white bowl. Whisk also pictured.

How to make these pumpkin sheet pan pancakes your own

  • If you are looking to get creative, you can use cookie cutters to make fun pancake shapes.
  • Looking for an easy pumpkin dessert? Add a handful of chocolate chips and top with an easy cream cheese, buttercream, or vanilla frosting. Sprinkle with a dash of cinnamon for color or white sparkling sugar for a little texture.
  • Top with chopped pecans or slivered almonds to add crunch to every bite. 
  • You can bake this batter in round cakes and layer with frosting like a traditional cake. Pumpkin layer cake? Yes please!
  • This recipe calls for all-purpose flour, but you can use your favorite flour for baking, such as whole wheat or almond flour.
Cinnamon butter drizzle dripping down a stack of pancakes.

Storage Suggestions

Store any left-over pancake squares in a zip top baggie in the refrigerator. They will keep in the fridge for a few days. You can even freeze these for easy mornings!

Reheating Tips

You can reheat these pancakes with just a few seconds in the microwave. Place on plate and warm for 15 seconds at a time until desired temperature.

Sheet pan full of cut pancakes.

FAQ

Do I really need to add the apple cider vinegar?  

Yes! Definitely. The milk and apple cider vinegar work together to create a buttermilk flavor and texture! 

Can this recipe size be adjusted?

Yes! You can cut this recipe in half to make just one sheet pan worth of pancakes. Or you can consume one pan and freeze the other for next time!

Stack of pumpkin sheet pan pancakes on white plates, not topped yet.

More sheet pan recipes

Light orange colored pancakes on a fork with syrup.
Square pumpkin pancakes drizzled with a cinnamon syrup.

Get the Recipe: pumpkin sheet pan pancakes

The cooler weather has us ready for pumpkin everything. Made with pumpkin puree and pumpkin pie spice, these oven-baked pumpkin sheet pan pancakes are a breakfast game-changer!
5 from 1 vote

Ingredients

Dry ingredients:

  • 4 cups all-purpose flour sifted
  • 6 tablespoons dark brown sugar packed
  • 4 teaspoons baking powder
  • ½ teaspoon kosher sea salt
  • 3 teaspoons pumpkin pie spice

Wet ingredients:

  • 3 ½ cups milk
  • 4 eggs
  • 4 tablespoons vegetable oil
  • 3 tablespoons apple cider vinegar
  • 1 cup pure pumpkin puree
  • 2 teaspoon vanilla extract

Cinnamon butter drizzle:

  • 1/4 cup unsalted butter melted
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons dark brown sugar packed

Instructions

  • Prepare sheet pan by spraying with cooking spray and lining the bottom with parchment paper for easy removal. Preheat oven to 425ºF.
  • Whisk dry ingredients together in a large bowl. Set aside.
  • Mix together wet ingredients.
  • Combine dry and we ingredients.
  • Pour batter into prepared sheet pan.
  • Bake for 15-20 minutes. Keep a close eye on the sheet pan as oven times can vary. You will know that the pancakes are done when they appear dry and golden brown in color.
  • While the pancakes are baking, prepare cinnamon butter drizzle by combining all ingredients in a small bowl.
  • Cut pancake 12 squares in each sheet pan, serve then drizzle with cinnamon butter.

Notes

  • Store any left-over pancake squares in a zip top baggie in the refrigerator. They will keep in the fridge for a few days. You can even freeze these for easy mornings!
  • You can reheat these pancakes with just a few seconds in the microwave. Place on plate and warm for 15 seconds at a time until desired temperature.
Serving: 2squares, Calories: 333kcal, Carbohydrates: 46g, Protein: 9g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 72mg, Sodium: 295mg, Potassium: 212mg, Fiber: 2g, Sugar: 12g, Vitamin A: 3490IU, Vitamin C: 1mg, Calcium: 190mg, Iron: 3mg