I'm a huge fan of recipes that make life easier and this Sheet Pan Pumpkin Pie Pancakes is one of those recipes.
Not only is it quick and easy, 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 these for dessert at my house. Although you'd never suspect it, they are also Weight Watchers friendly at 5 WW points per pancake, on the blue plan.
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. The recipe is from my first cookbook, which is over 100 years old. And since my pumpkin pie recipe calls for scalded milk, I also use it in these pancakes. Scalded milk is not something you see in many recipes now-a-days, but it does serve a purpose. (see explanation below)
For this recipe, you'll need:
- brown sugar
- all-purpose flour
- baking soda
- baking powder
- ginger (dried, not fresh)
- pumpkin puree (canned or fresh)
- vegetable oil
- vanilla extract
- maple syrup (I use low sugar)
💭 Top tip
If you want to enjoy whipped cream on your 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 the blue plan 1 (see photo in NOTES)
💭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, it's other purpose is making 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.
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 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).
Fridge: Store these pancakes in a sealed container in the fridge for up to 3 days.
Freezer: You can also freeze them for up to 3 months. I freeze them flat (and stacked 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).
All you need is a standard 9x13 sheet pan for this recipe!
I love sheet pan pancakes because they are a great shortcut way of making pancakes. There is no standing over a hot stove and flipping pancake after pancake, one at a time, 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 Rum & Raisin Sheet Pan Pancakes a try too- they are also divine....
If you're looking for a great way to use pumpkin puree, then give these Sheet Pan Pumpkin Pie Recipes a try!
Did you make this recipe? Please RATE THE RECIPE below!
📋 Sheet Pan Pumpkin Pie Pancake Recipe
- 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 teaspoon ginger (dry spice, NOT fresh ginger)
- 1 ½ cups pumpkin puree canned or fresh
- 2 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- ¼ cup maple syrup * I use low sugar
- 2 large eggs
- whipped cream
- caramel sundae sauce
- chopped walnuts
- additional cinnamon
- Preheat oven to 400 degrees F. Coat a 9x13 sheet pan/baking sheet with nonstick spray ensuring to cover the sides and corners.
- Scald milk (see video in notes) Cool.
- In a large 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 mixture into the dry mixture and mix until incorporated and smooth.
- Pour batter onto the prepared pan. Tap the pan on the counter a couple of times to even out the batter.
- Bake for 14-18 minutes or until a toothpick inserted into the center comes out clean and the pancakes are lightly browned.
- Allow to cool for 2-3 minutes, then slice into 12 portions.
- Garnish with whipped cream, chopped walnuts, caramel sundae sauce and additional cinnamon.
🎃More Pumpkin Recipes!
- Skinny Pumpkin Cheesecake with Oreo Cookie Crust
- Weight Watchers Crustless Pumpkin Pie
- Healthy Apricot Pumpkin Bran Muffins
- Healthy Pumpkin Soup (no cream) -Weight Watchers Friendly
- 2 Light Bite Pumpkin Pie Blondies: Weight Watchers friendly
- Prize Pumpkin Pie: Easy Pumpkin Pie Filling