I'm a huge fan of recipes that make life easier and this Pumpkin Pie Sheet Pan Pancakes is one of those recipes. Not only is this healthy pumpkin pancake quick and easy, but it's like eating a healthy pumpkin pie, in the form of a pancake, for breakfast!
And making pancakes on a sheet pan is a game changer. Just pour, bake, cut, and voila; you have yourself an amazing breakfast or brunch! Honestly, we even ate this pumpkin pancake recipe for dessert at my house. Although you'd never suspect it, this pumpkin sheet pan pancakes recipe is also Weight Watchers friendly. These fluffy pancakes are the perfect fall breakfast! They are so good they even inspired these Sheet Pan Carrot Cake Pancakes.
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🍒Reader Review
"This was epic. Baked mine in a 9x13 glass dish and it was full-blown cake size. Easily enough for 4 people. We found putting the slices on their side allowed syrup and butter to soak in better 🙂!!" ⭐⭐⭐⭐⭐
My Prize Pumpkin Pie is one of my fave foods in the world. I make it for almost every holiday meal. And it's the recipe my Mom used, as did my Grandma. I love it so much that I wanted to capture all those pumpkin pie flavors and transform them into a pancake.
And if you love the flavor of pumpkin pie, try my Pumpkin Delight Recipe - it tastes just like pumpkin pie, but it's quicker and easier!
🥘 Ingredient Notes
- Scalded milk. I use scalded milk because it makes baked goods lighter and fluffier. It also extracts the best flavors from cinnamon and vanilla.
- Brown sugar. Brown gives it a richer taste.
- Cinnamon, nutmeg, and ginger (dried, not fresh). This is the classic spice combination of ingredients used in pumpkin pie.
- Pumpkin purée (canned or fresh) *do NOT use pumpkin pie filling. You can use less oil than in a typical pancake because pumpkin replaces fat in recipes (similar to applesauce).
- Maple syrup (I use low sugar). I use this because it's a flavor I use in my pumpkin pie
📖Variations & Substitutions
- Spices: You can substitute 2 teaspoon of pumpkin pie spice for the cinnamon, nutmeg and ginger
- Add-ins - you can chopped walnuts right into the mix or add chocolate chips
- Pumpkin - you can use real pumpkin or canned pumpkin
- Dairy-free - use a non-dairy milk (like oat milk, almond milk or soy milk)
- Sugar - you can substitute white sugar for brown sugar
- Milk - you can substitute skim, 2% or whole milk
- Oil- you can use vegetable oil instead
How to Make Sheet Pan Pumpkin Pancakes
PREP: Preheat oven to 400 degrees F. Coat a 9x13 sheet pan/baking sheet with non-stick cooking spray ensuring to cover the sides and corners or you can line baking sheet with parchment paper.
- Step 1: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and ginger.
- Step 2: In a separate bowl, whisk in the pumpkin puree, eggs, oil, maple syrup, and vanilla extract.
- Step 3: Scald milk (see video for how to do this if you don't know how). Then add scalded milk to wet ingredients/pumpkin mixture.
- Step 4: Mix the wet ingredients into the dry ingredients and mix until incorporated and smooth.
- Step 5: Pour batter onto the prepared baking sheet. Tap the pan on the counter a couple of times to even out the batter.
- Step 6: Bake pancakes for 14-18 minutes or until a toothpick inserted into the center comes out clean and the pancakes are lightly browned on top and golden brown on the bottom. Allow to cool for 2-3 minutes, then slice into 12 individual pancakes. (Optional) Garnish with whipped cream, chopped walnuts, caramel sundae sauce, and additional cinnamon or your favorite toppings.
Tip for Success
- Don't overmix the batter. Stir enough to combine but too much will lead to tough, chewy pancakes
- Use a non-stick sheet pan and make sure your sheet pan is greased well with non-stick cooking spray (sides and corners too) to prevent sticking
- Wait until the pancakes have cooled a few minutes and cut them with a nylon or plastic knife so you don't damage the sheet pan.
- Don't bake for longer than 18 minutes (check at 14 minutes) and use a cake tester to test for doneness (it will come out clean)
Do you need to scald milk?
Well, technically no, you don't need to scald milk. But I recommend you do for this recipe! Scalding milk is something that was commonly done to kill off bacteria, in the days before milk was actually pasteurized. Obviously, if you're buying your milk from a grocery store, you don't need to worry about that.
However, its other purpose is to make baked goods lighter and fluffier. It also extracts the best flavors from cinnamon and vanilla. Those are the reasons why I use scalded milk. You can read more about why you should scald milk HERE if you are interested.
🎥 Video: How to scald milk
Scalding milk is easy and only takes a couple of minutes, so don't be intimidated if you've never done it. Here is a great video showing you How to scald milk! Just be sure to let it cool before you add it to the pancake batter so it won't start cooking the eggs. It can be warm, just not HOT.
Top Tip
If you want to enjoy whipped cream on your healthy pumpkin pancakes and not break the points bank, you may be interested to know that Dairyland and Gay Lea are both brands of whipped cream that are only 1 WW point on my plan.
Pumpkin spice is the ultimate fall flavor and these Pumpkin Spice Pancakes will satisfy all your autumn flavor desires. They also make a great autumn breakfast or brunch or Thanksgiving weekend brunch! I love to add whipping cream, chopped walnuts, and a little more cinnamon and caramel sundae sauce to them. You can use sugar-free caramel sauce to keep the calories/points down if you wish (I just don't use artificial sweeteners, myself).
👪 Serving Size
This sheet pan pumpkin pancakes recipe makes 12 pumpkin sheet pan pancakes. However, if you are serving a larger crowd, you can double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You'll just need additional baking sheets.
🔢WW Points
These sheet pan Weight Watchers pumpkin pancakes are 5 WW points on my plan. Plug the recipe into the recipe builder on your app to see how much they are on your plan.
🌡️Storing
- Fridge: Store these pumpkin pie pancakes in an airtight container in the fridge for up to 3 days.
- Freezer: You can also freeze leftover pancakes for up to 3 months. I freeze them flat (and stack in 2 rows) in a Ziplock freezer bag.
- Reheating: Reheat pancakes (from frozen) in the microwave for about 1-2 minutes (depending on your microwave) for a quick breakfast.
I love sheet pan pumpkin pancakes because they are a great shortcut way of making traditional pancakes. There is no standing over a hot stove and flipping pancake after pancake, one at a time as you would with Old fashioned pancakes, while everyone else is already eating. Just pop them in the oven for a few minutes or make them ahead.
These also freeze really well. And these pumpkin pie pancakes are ideal for a casual weekend breakfast, feeding a crowd, or bringing along to a breakfast potluck!
Give my Sheet Pan Chocolate Chip Pancakes, Sheet Pan Sugar Cookie Pancakes, and my Rum & Raisin Sheet Pan Pancakes a try too- they are also divine....
If you're looking for a great way to use pumpkin puree or a pumpkin pancakes recipe that's easy, then give this healthy Pumpkin Pie Pancake recipe a try!
🎃More Pumpkin Recipes!
Comments & Reviews
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📋 Pumpkin Pie Sheet Pan Pancakes Recipe
Equipment
Ingredients
- 1 cup milk, scalded (see Video in notes) I use 1 %
- ⅔ cup brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ tsp ginger (dry spice, NOT fresh ginger)
- 1 ½ cups pumpkin puree canned or fresh
- 2 tablespoon canola oil
- 1 teaspoon vanilla extract
- ¼ cup maple syrup * I use low sugar
- 2 large eggs
Garnish (optional)
- whipped cream
- caramel sundae sauce
- chopped walnuts
- additional cinnamon
Instructions
- Preheat oven to 400 degrees F. Coat a 9x13 sheet pan/baking sheet with non-stick cooking spray ensuring to cover the sides and corners or you can line baking sheet with parchment paper.
- Scald milk (see video in notes) Cool.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and ginger.
- In a separate bowl, whisk in the pumpkin puree, eggs, oil, maple syrup and vanilla extract. Add cooled milk (it can be warm, just not hot.)
- Mix wet ingredients into the dry ingredients and mix until incorporated and smooth.
- Pour batter onto the prepared baking sheet. Tap the pan on the counter a couple of times to even out the batter.
- Bake pancakes for 14-18 minutes or until a toothpick inserted into the center comes out clean and the pancakes are lightly browned on top and golden brown on the bottom.
- Allow to cool for 2-3 minutes, then slice into 12 individual pancakes.
Garnish (optional)
- Garnish with whipped cream, chopped walnuts, caramel sundae sauce and additional cinnamon or your favorite toppings.
Notes
Nutrition
BayLeafIt
This was epic. Baked mine in a 9x13 glass dish and it was full blown cake size. Easily enough for 4 people. We found putting the slices on their side allowed syrup and butter to soak in better 🙂
Terri Gilson
So glad you loved it as much as we do! Great tip to bake it up even higher in casserole dish and put it on its side to soak up the toppings!