📋 Healthy Pumpkin Pie Sheet Pan Pancakes Recipe

4.89 from 9 votes

📋 Healthy Pumpkin Pie Sheet Pan Pancakes Recipe

These Pumpkin Pie 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 also healthy and Weight Watchers friendly pumpkin sheet pan pancakes.

Course breakast, brunch

Cuisine American, Canadian

Keyword pancakes, pumpkin, pumpkin pie, sheet pan

Special Diet Vegetarian, WW

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 184kcal

Author Terri Gilson

Equipment

baking sheet

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

US Customary - Metric

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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

Expert Recipe Tips:

Avoid Overmixing: This is the golden rule for fluffy pancakes! Whisk the wet and dry ingredients just until combined. If you overmix, you’ll develop too much gluten, which results in a tough, rubbery pancake rather than a light and airy one. A few small lumps in the batter are perfectly fine.
The "Double Grease" Method: To ensure your pancakes slide right out of the pan, use a high-quality non-stick sheet pan and spray it generously with non-stick cooking spray. Don’t forget to hit the corners and the vertical sides—that’s where sticking usually happens!
Protect Your Pans: To avoid scratching your non-stick coating, let the pancakes cool for 2–3 minutes, then use a nylon or plastic knife (or a silicone spatula) to slice them. Never use a metal knife directly on your sheet pan.
Watch the Clock: Oven temperatures can vary significantly. Start checking your pancakes at the 14-minute mark. Use a cake tester or a toothpick inserted into the center; if it comes out clean and the top of the pancake springs back when lightly touched, they are ready.
Tap for Evenness: Once you pour the batter into the pan, give it a few firm taps on the counter. This helps the batter settle into the corners and pops any large air bubbles, ensuring a perfectly even bake.
The Pumpkin Puree Check: Double-check your canned pumpkin! You want 100% Pure Pumpkin Puree, not "Pumpkin Pie Filling." Pie filling contains added sugars and starches that will change the consistency of the batter and significantly increase the Weight Watchers points.
Temperature Matters: When adding your scalded milk, make sure it has cooled down to a "warm" temperature. If the milk is too hot, it can start to scramble the eggs in the batter before the pan even hits the oven.
The "Syrup Soak" Hack: As one of my readers suggested, try serving these squares on their sides! Because sheet pan pancakes are thicker than traditional ones, placing them sideways allows the maple syrup and melted butter to soak deep into the fluffy center rather than just sliding off the top.
Perfect for Meal Prep: These pancakes reheat beautifully. You can pop a square into the toaster oven for a minute to get a slightly crispy edge, or use the microwave for a soft, "fresh-from-the-oven" texture on busy weekday mornings.

🎥 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

Dairyland and Gay Lea are both brands of whipped cream that are only 1 WW point

Nutrition