These Sheet Pan Pumpkin Pie 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 Weight Watchers friendly at 5 WW points per piece on the blue plan.
Course breakast, brunch
Cuisine American, Canadian
Keyword pancakes, pumpkin, pumpkin pie, sheet pan
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Terri Gilson
1 cup milk, scalded (see Video in notes) I use 1 %
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.
🎥 Video: How to scald milkScalding 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 tipDairyland and Gay Lea are both brands of whipped cream that are only 1 WW point on the blue plan 1:My Amazon Recommendations (affiliate links)
📋 Sheet Pan Pumpkin Pie Pancake Recipe
Amount Per Serving
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.