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.
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 with whipped cream, chopped walnuts, caramel sundae sauce and additional cinnamon or your favorite toppings.
*See post content for important information (substitutions and variations and tips)!💭 Top tipDairyland and Gay Lea are both brands of whipped cream that are only 1 WW point on the blue plan 1:Please SUBSCRIBE (get my FREE E-cookbook) and be sure to FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!
📋 Pumpkin Sheet Pan Pancakes Recipe
Amount Per Serving (1 pancake)
Calories 182Calories from Fat 27
% Daily Value*
Saturated Fat 2g13%
Vitamin A 4844IU97%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.