Pumpkin {Sheet Pan} Pancakes – The Healthy Home Cook

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These Pumpkin {Sheet Pan} Pancakes are easy, soft and packed with flavor. They are the perfect breakfast treat on a fall morning.

Breakfast recipes are without a doubt some of the most popular (and easiest) recipes on The Healthy Home Cook. My Sheet Pan Pancakes being one of those. If you haven’t tried them yet, my Cinnamon Roll {Sheet Pan} Pancakes and Lemon Poppy Seed {Sheet Pan} Pancakes are quick and easy recipes everyone will love.

With that being said, I knew I needed to create ANOTHER simple flavor for you to enjoy. Especially during the chilly fall months. This Pumpkin {Sheet Pan} Pancake recipe is sure to please everyone. It’s an easy to follow recipe that yields amazing pancakes every time. No more waiting, watching, or flipping.

WHAT INGREDIENTS DO I NEED?

HOW DO I MAKE PUMPKIN SHEET PAN PANCAKES?

Preheat your oven to 400 degrees F.

In a large bowl mix together the Bisquick, pumpkin puree, pumpkin pie spice, egg, vanilla, followed by the milk.

Once you have a smooth batter, spread it out evenly on a large baking sheet. (I prefer to line my baking sheet with either parchment paper or a silicone mat.)

Place the baking sheet in your oven. Bake for approximately 15-20 minutes, or until golden and fluffy. Remove from oven and let cool slightly before slicing.

Dust with powdered sugar, maple syrup, or both!

These Pumpkin {Sheet Pan} Pancakes will easily become your go-to fall breakfast treat.

CAN YOU FREEZE PUMPKIN {SHEET PAN} PANCAKES?

YES, and you must!! Every time I make a these pancakes I make sure to make an extra batch for the freezer. It makes mornings that much easier when my kids wake up craving pancakes. 

After baking the pancakes, make sure they are completely cooled. Slice and place in Ziploc freezer bags.

Don’t let pumpkin season pass you by before trying more yummy recipes below:

Pumpkin {Sheet Pan} Pancakes

Ingredients

• 2 cups Bisquick (Gluten free Bisquick if needed)
• 15oz pumpkin puree
• 1 egg
• 1 cup milk
• 2 teaspoon pumpkin pie spice
• 2 teaspoon vanilla extract

Instructions

1. Preheat your oven to 400 degrees F.
2. In a large bowl mix together the Bisquick, pumpkin puree, pumpkin pie spice, egg, vanilla, followed by the milk.
3. Once you have a smooth batter, spread it out evenly on a large baking sheet. (I prefer to line my baking sheet with either parchment paper or a silicone mat.)
4. Place the baking sheet in your oven. Bake for approximately 15-20 minutes, or until golden and fluffy. Remove from oven and let cool slightly before slicing.