Name: Pumpkin Sheet Pan Pancakes (Easy Baked Recipe) - Basics with Bails
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Pumpkin Sheet Pan Pancakes (Easy Baked Recipe) - Basics with Bails

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Skip to contentJump to RecipeThese pumpkin sheet pan pancakes are the perfect fall breakfast when you want regular pancakes for your busy mornings. This easy sheet pan method is such a quick breakfast that will satisfy all your pumpkin flavor cravings.Hello there, pancake aficionados and breakfast enthusiasts! If you’re like me, mornings can be a bit of a blur, especially when the alarm clock seems to have a vendetta against your sleep schedule. But fear not, today, I’ve got the perfect solution to your groggy morning dilemma: Pumpkin Sheet Pan Pancakes.Yes, you read that right – pancakes on a sheet pan! It’s like a magical, one-pan breakfast extravaganza that will have you wondering why you ever bothered with a skillet and spatula in the first place.&nbsp;So, grab your apron and let’s dive into this fluffy, fall-inspired adventure. If you love this heat pan pancake recipe you may also want to try my Pumpkin Waffles Recipe Using Pancake Mix or my Banana Chocolate Chip Sheet Pan Pancakes.Table of ContentsWe’ve all been there, standing bleary-eyed in front of the stove, trying to flip pancakes while simultaneously brewing coffee and catching up on the latest dog videos.Well, the beauty of sheet pan pancakes is that they eliminate the need for flipping. No more pancake acrobatics! Just pour the batter onto the pan, bake, and voilà – your pancakes are ready.Have a family brunch or a group of hungry friends to satisfy? Pumpkin sheet pan pancakes have got your back.&nbsp;Just spread the batter evenly on the pan, bake, and you’ll have a glorious breakfast feast ready to serve. No more juggling multiple skillets and getting stuck at the stove while everyone else enjoys the meal.You will need the following ingredients listed below to make the healthy pumpkin pancakes (the exact measurements, nutrition information and full recipe are in the printable recipe card below):Preheat oven to 425 degrees F. In a medium bowl, mix together the melted butter, granulated sugar, egg, pumpkin purée, milk, and vanilla.&nbsp;In a separate bowl mix together the flour mixture by combining the flour, baking powder, baking soda, salt and pumpkin spice.&nbsp;Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.&nbsp;Grease a 15×11 baking sheet. Pour batter into the prepared baking sheet. Top with chopped pecans and pumpkin seeds.&nbsp;Bake for 16-20 minutes or until golden brown. Until pancake has puffed up and the sides have pulled away from the pan.&nbsp;Remove from oven and let the fluffy pancakes cool&nbsp;before cutting. Serve with more butter and maple syrup! Enjoy your pumpkin spice pancakes!One of the joys of pancakes is the variety of toppings you can pile on. With sheet pan pancakes, there’s even more room for creativity!&nbsp;Some classic options include maple syrup, whipped cream, and a dusting of powdered sugar. But don’t stop there. Get adventurous with chopped nuts, chocolate chips, fresh berries, or a dollop of Greek yogurt.&nbsp;Remember, it’s your pancake canvas – paint it however you like!Storing leftover pumpkin sheet pan pancakes is easy, and you can enjoy them for later meals. Here’s how to store them properly:Cooling: Allow the pancakes to cool completely at room temperature. This helps prevent condensation inside the storage container, which can make the pancakes soggy.Divide: If you have a large sheet of pancakes, you might want to cut them into individual portions or squares. This makes it easier to reheat and serve later.Wrap: There are a few options for wrapping the pancakes:Storage Container: After wrapping, place the wrapped pancakes in an airtight container or a resealable plastic bag. Make sure to remove as much air as possible from the bag before sealing it.Label and Date: It’s a good practice to label the container or bag with the contents and the date you made them. This helps you keep track of how long they’ve been in the freezer.Freeze: Place the container or bag in the freezer. Be sure to put them in a flat area to maintain their shape. If you have a lot of leftover pancakes, you can stack them with layers of parchment paper between each layer to save space.When you’re ready to enjoy your leftover pumpkin sheet pan pancakes, you can reheat them directly from the freezer. Here are a few methods:Canned pumpkin puree works well for this recipe. Just make sure it’s pure pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.Yes, you can make gluten-free pumpkin sheet pan pancakes by using a gluten-free flour blend in place of regular wheat flour.A standard half-sheet pan (about 18×13 inches) is a good size for this recipe. Make sure it’s well-greased or lined with parchment paper to prevent sticking.Yes, you can prepare the batter in advance and refrigerate it overnight. Then, simply pour it into the sheet pan and bake it when you’re ready to serve.&nbsp;This can save you time on the day of your event.&nbsp;Feel free to adapt this recipe to your preferences and dietary needs, and enjoy your homemade pumpkin sheet pan pancakes!Continue to ContentPreheat oven to 425F. In a medium size bowl, mix together the melted butter, granulated sugar, egg, pumpkin purée, milk, and vanilla.&nbsp;2) In a separate bowl mix together the flour, baking powder, baking soda, salt and pumpkin spice.&nbsp;3) Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.&nbsp;4) Grease a 15x11 baking sheet. Pour the pancake batter into the baking sheet. Top with chopped pecans and pumpkin seeds.&nbsp;5) Bake for 16-20 minutes. Until pancake has puffed up and the sides have pulled away from the pan.&nbsp;6) Remove from oven and allow to cook before cutting. Serve with more butter and maple syrup! Enjoy!The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.Please leave a comment on the blog or share a photo on InstagramIF YOU TRIED THESE FLUFFY PUMPKIN SHEET PAN PANCAKES PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON&nbsp;PINTEREST&nbsp;OR SHARE ON&nbsp;INSTAGRAM&nbsp;BY TAGGING @basicswithbails and #basicswithbailsI love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…My name is Bailey, and I created Basics With Bails in 2017 as a way to share my food photography, as well as healthy, delicious and accessible recipes that nourish the body and soul.Explore More Delicious RecipesSkip to Recipe

Skip to contentJump to RecipeThese pumpkin sheet pan pancakes are the perfect fall breakfast when you want regular pancakes for your busy mornings. This easy sheet pan method is such a quick breakfast that will satisfy all your pumpkin flavor cravings.Hello there, pancake aficionados and breakfast enthusiasts! If you’re like me, mornings can be a bit of a blur, especially when the alarm clock seems to have a vendetta against your sleep schedule. But fear not, today, I’ve got the perfect solution to your groggy morning dilemma: Pumpkin Sheet Pan Pancakes.Yes, you read that right – pancakes...

Pumpkin Sheet Pan Pancakes (Easy Baked Recipe) - Basics with Bails

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