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Home » Recipes » Courses » Breakfast and Brunch Recipes » Pancakes, Waffles & French Toast

Pumpkin Sheet Pan Pancakes

Published: Sep 26, 2020 by Terri Gilson · Modified: Oct 8, 2022 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 20 Comments

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Pinterest pin with text at the bottom and photo of pumpkin spice pancakes on a sheet pan with one pancake missing and pumpkin in background
pin with text on the left and photo of stacked sheet pan pumpkin pie pancakes, with whipped cream on top and some eaten, fork on the side

I'm a huge fan of recipes that make life easier and this Pumpkin Sheet Pan Pancakes is one of those recipes. Not only this healthy pumpkin pancake quick and easy, it's like eating a healthy pumpkin pie, in the form of a pancake, for breakfast!

stack of 3 sheet pan pumpkin pie pancakes on black plate

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 sheet pan pumpkin pancakes recipe is also Weight Watchers friendly. These fluffy pancakes are the perfect fall season breakfast!

Jump to:
  • 🥘 Ingredients
  • 📖Variations & Substitutions
  • 💭 Top Tip
  • 💭Do you need to scald milk?
  • 🎥 Video: How to scald milk
  • 👪 Serving Size
  • 🔢WW Points
  • 🌡️Storing
  • 🍽 Equipment
  • ⭐ Reviews
  • 📋 Pumpkin Sheet Pan Pancakes Recipe
  • 🎃More Pumpkin Recipes!

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)

🥘 Ingredients

For this pumpkin pie pancakes recipe, you'll need:

  • milk
  • brown sugar
  • all-purpose flour
  • baking soda
  • baking powder
  • cinnamon
  • nutmeg
  • ginger (dried, not fresh)
  • pumpkin purée (canned or fresh) *do NOT use pumpkin pie filling
  • vegetable oil
  • vanilla extract
  • maple syrup (I use low sugar)
  • eggs

📖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

💭 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 1 (see photo in NOTES)

pumpkin spice pancakes on a sheet pan with one pancake missing and pumpkin in background

💭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.

stack of 3 pumpkin pie pancakes on black plate with bite eaten out of stack and fork on the side

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). 

👪 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 blue 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 a 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 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) for a quick breakfast. 
pumpkin spice pancakes on a sheet pan with one pancake missing and pumpkin in background

🍽 Equipment

All you need for these sheet pan pumpkin pancakes is a standard 9x13 sheet pan! 

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 regular 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 (shown below) and my Rum & Raisin Sheet Pan Pancakes a try too- they are also divine....

1 sheet pan chocolate chip pancake on a white plate, garnished with strawberries, whipped cream, syrup and chocolate chips with more on sheet pan in background

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!

⭐ Reviews

Did you make this recipe? Please leave a 5 star rating below if you loved this recipe!

Sheet pan pancakes
Food Meandering Logo

📋 Pumpkin Sheet Pan Pancakes Recipe

These Pumpkin Sheet Pan Pancakes are like a healthy pumpkin pie in pancake form! They are quick and easy to make and perfect for a fall breakfast or brunch! They are a healthy pumpkin pancake that's also Weight Watchers friendly.
4.89 from 9 votes
Print Pin Rate
Course: breakast, brunch
Cuisine: American, Canadian
Keyword: pancakes, pumpkin, pumpkin pie, sheet pan
Special Diet: Vegetarian, Weight Watchers, WW
Servings: 12 servings
Calories: 182kcal
Author: Terri Gilson
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Prevent your screen from going dark

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 vegetable 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
US Customary - Metric

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

*See post content for important information (substitutions and variations and tips)!
💭 Top tip
Dairyland and Gay Lea are both brands of whipped cream that are only 1 WW point on the blue plan 1:
can of whipped cream
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Nutrition Facts
📋 Pumpkin Sheet Pan Pancakes Recipe
Amount Per Serving (1 pancake)
Calories 182 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 28mg9%
Sodium 139mg6%
Potassium 225mg6%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 16g18%
Protein 4g8%
Vitamin A 4844IU97%
Vitamin C 1mg1%
Calcium 88mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1pancake | Calories: 182kcal (9%) | Carbohydrates: 34g (11%) | Protein: 4g (8%) | Fat: 3g (5%) | Saturated Fat: 2g (13%) | Cholesterol: 28mg (9%) | Sodium: 139mg (6%) | Potassium: 225mg (6%) | Fiber: 2g (8%) | Sugar: 16g (18%) | Vitamin A: 4844IU (97%) | Vitamin C: 1mg (1%) | Calcium: 88mg (9%) | Iron: 2mg (11%)
Did you make this recipe? Please leave a star rating and review below!
Rate this Recipe

🎃More Pumpkin Recipes!

  • Pumpkin Biscotti
  • Pumpkin Pie Ice Cream (no churn)
  • 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

 

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Reader Interactions

Comments

  1. Bernice Hill

    September 29, 2020 at 1:53 pm

    Great recipe Terri, I bet it would be great for feeding a hungry brunch crowd. Not many people scald milk these days (I have a few recipes that do!) but I find it really makes a difference in the texture of baking.

    Reply
    • Terri Gilson

      October 01, 2020 at 7:16 am

      I agree, Bernice- the scalded milk is really old-timey but it does make a huge difference in making baking light and fluffy!

      Reply
  2. Vanessa

    September 30, 2020 at 12:08 am

    Sheetpan pancakes are such an easy way to make pancakes. This version is absolutely perfect for Fall! Thanks!

    Reply
    • Terri Gilson

      October 01, 2020 at 7:15 am

      Thanks, Vanessa!

      Reply
  3. Leanne

    September 30, 2020 at 10:01 am

    I've never made sheet pan pancakes, but they would make hosting a brunch so much easier! And I'm all about the pumpkin recipes lately. I'll have to give these a try. They'd be perfect for a holiday breakfast!

    Reply
    • Terri Gilson

      October 01, 2020 at 7:15 am

      Oh they are soo much easier, Leanne! Hope you enjoy them!

      Reply
    • Terri Gilson

      October 05, 2020 at 6:51 am

      They definitely make hosting a brunch easier, Leanne!

      Reply
  4. Sean

    October 02, 2020 at 11:00 am

    What a wonderful idea, and a perfect way to use up extra pumpkin puree (which I just happen to have a whole bunch of right now). I honestly didn't even know that sheet pan pancakes were a thing, but I'm awfully glad I do now. These are sure to be a hit!

    Reply
    • Terri Gilson

      October 05, 2020 at 6:50 am

      Thanks, Sean! Yeah, I also always have leftover pumpkin puree. Yes, sheet pan pancakes are the BEST thing - so fast and easy. Enjoy....

      Reply
  5. kristen

    October 03, 2020 at 2:25 pm

    Terri this recipe is fantastic and makes my weekend mornings easy peasy and delicious. Can't wait to make this again.

    Reply
    • Terri Gilson

      October 05, 2020 at 6:50 am

      Thanks, Kristen!I'm glad you enjoyed it!

      Reply
  6. Colleen

    October 04, 2020 at 6:14 pm

    Scalding milk! I forgot about that, and now I have memories of my grandfather (he was a chef) doing it. Sheet pan pancakes are a genius idea! I am going to make these this weekend when the family is here for Thanksgiving weekend. Thanks for sharing, Terri!

    Reply
    • Terri Gilson

      October 05, 2020 at 6:31 am

      Thanks, Colleen! Yeah, it's a very old timey technique, but I do love the results! I hope you enjoy the pancakes!

      Reply
  7. Anina Belle

    November 02, 2020 at 4:55 pm

    I love this idea! It looks much quicker to make than traditional pancakes.

    Reply
  8. Cathy

    November 02, 2020 at 6:02 pm

    Great recipe! I'm definitely going to try this! I also like the WW information! Thanks!

    Reply
    • Terri Gilson

      November 03, 2020 at 5:24 am

      Thank you, Cathy! Enjoy...

      Reply
  9. Jillian Leslie

    November 03, 2020 at 10:00 am

    Look delicious!

    Reply
  10. Kathy Anne Miller

    November 07, 2021 at 7:38 am

    Loved the flavor! And I love the ease of doing them in a sheet pan. Mine got so fluffy and they were more like pumpkin spice cake than pancakes. Anyone else have this issue with the 9X13 pan? I can try a larger pan next time, but also wondering if I could just use less baking powder?

    Reply
  11. BayLeafIt

    November 05, 2022 at 1:45 pm

    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 🙂

    Reply
    • Terri Gilson

      November 05, 2022 at 1:55 pm

      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!

      Reply

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I'm Terri, a passionate home cook and baker, an award-winning recipe developer and a busy working mom that is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks and tips with you, but also my secrets to successful weight maintenance.

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