Pumpkin Sheet Pan Pancakes with sweet white chocolate chips, is an easy Sheet Pan Breakfast, and a fun twist on both pancakes and a fall favorite, pumpkin.
Pumpkin Sheet Pan Pancakes are easy and fun to make! After pouring the batter in the pan, you can sprinkle with as many white chocolate chips as you need for your sweet tooth. The nice thing about this recipe, is it doesn’t have a lot of sugar in the ingredients, but still comes out tasty!
Why You’ll Love This Recipe!
Making Pumpkin Sheet Pan Pancakes is a new way to quickly make a Breakfast for the whole family so everyone can eat at the same time! By baking the entire batter in the sheet pan, everyone can sit down together to eat. No more standing over a hot skillet waiting to flip individual pancakes, serving one at a time!
This is why it is one of my favorite Breakfast Recipes. Like my Oatmeal Pumpkin Muffins Recipe and Pumpkin Smoothie Recipe, this sheet pan breakfast takes advantage of my favorite fall ingredient, pumpkin, and is now one of my favorite Pumpkin Recipes too!
Why You Can Trust This Recipe!
I tested this recipe multiple times and wanted to make sure it could still be made as traditional pancakes, if preferred, and they also turned out beautifully! This recipe is a family favorite, and has just the right of sweetness with the white chocolate chips!
In addition, I have included step by step instructions with photos to make the directions as easy as possible to follow.
Another nice thing about these Sheet Pan Pancakes, is you can let the kids top their section with their favorite toppings. I like white chocolate chips, but my husband prefers chocolate chips, and both are delicious with Pumpkin! My sister prefers white chips with chopped walnuts on his part of the pancake. There really is no limit to the options!
What Do I Need To Make This Recipe
The affiliate links below will allow you to see the product on Amazon.com. If you choose to purchase one of the items, I will receive a very small commission on the product at no additional cost to you.
- Sheet Pan from Amazon.com – I like to bake sheet pan pancakes in this 13×9 1/4 sheet pan because it results in a perfect, more pancake-like thickness than a cake pan, which would result in a thicker, more cake-like dish, or a 1/2 sheet baking sheet which would result in a very thin pancake.
- Spatula from Amazon.com – I like this small spatula for easily removing pancake squares from the sheet pan.
- Measuring Cups from Amazon.com – Be sure to use the measuring cups designed for liquids for liquids only and not for dry ingredients for the most accurate measurement.
- Measuring Spoons – from Amazon.com – I keep several sets of measuring spoons on hand so I have them when I need them and they are not in the dishwasher.
- Medium bowl from Amazon.com – You will need a good mixing bowl. I like to have a set of mixing bowls on hand so no matter what I’m making, I have what I need. If you don’t want to mix by hand, another option is a stand mixer. See below.
- KitchenAid Stand Mixer – from Amazon.com – Easily make your favorite desserts, such as cakes, cookies, or pancakes, and more. It is a necessity for baker in your family.
Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient on hand. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all all the ingredients and the specific amounts of each one.
- All-purpose flour
- Granulated sugar
- Baking powder
- Pumpkin puree – Be sure the can says pumpkin puree and not pumpkin pie filling. Pumpkin Puree has pumpkin only while the pumpkin pie filling has additional sugar and spices that may make these make these pancakes too sweet or make the spices overpower the pumpkin flavor.
- Large Eggs
- White chocolate chips – See the variations section below for more ideas on other add-ins for the recipe.
- In a medium bowl, stir together the dry ingredients. Then add in all the wet ingredients.
- Stir with a spatula or whisk until all ingredients are combined, being careful not to overmix.
- Pour batter over lightly sprayed sheet pan and spread evenly. Sprinkle white chips over top of batter (or other toppings as desired.)
- Bake at 350 degrees for 12-15 minutes, until it springs back to touch.
- Cut and serve immediately.
- Birthday Variation. Does someone special have a birthday in the fall? Substitute sprinkles for the white chocolate chips for a fun, colorful variation on these Pumpkin Sheet Pan Pancakes.
- Chocolate Chip Pumpkin Sheet Cake Pancakes. Instead of using white chocolate chips, try using regular chocolate chips for a chocolatey pumpkin pancake recipe!
- Maple Bacon. Add chopped cooked bacon and top with maple syrup for Maple Bacon Pumpkin Sheet Pan Pancakes.
- Go Nuts! Either instead of or in addition to white chocolate chips, try adding your favorite type of nuts, such as pecans or walnuts. They will go great with both the pumpkin and the maple syrup! Yum!
- Raisin It Up! Instead of adding white chocolate chips, try adding raisins instead.
- Powdered Sugar. Sweeten it up by sprinkling powdered sugar over the top for additional sweetness.
Recipe Tips / Tricks
- Perfect Pancake Thickness. This tip is important. Use a 13×9 1/4 sheet baking sheet to get that perfect pancake thickness. If you use a 1/2 sheet baking sheet, then you may want to double the recipe or you will end up with thin pancakes.
- Don’t Over-mix The Batter. If you want those nice fluffy pancakes, be sure to not over-mix the batter or else you will end up with flat, chewy pancakes instead of nice, tall fluffy pancakes.
- Perfect Sweetness. When pouring the batter in a sheet pan, it is easy to start thinking of this as a cake. It is not sweet like cake. If you try it out of the oven without syrup, you may think it is not sweet enough. But remember, these are pancakes, designed to have syrup poured over the top of them, or maybe sprinkled with powdered sugar, or topped with fruit. Don’t panic if they may not taste sweet before the toppings. Pour the maple syrup or your favorite topping on them to get the final result.
What Should I Serve With This Recipe?
- Maple Syrup. These pancakes are delicious with syrup drizzled on top.
- Below are more ideas for other toppings.
- Powdered Sugar
- Cinnamon Sugar
- Whipped Cream
- Chocolate Syrup
- Below are breakfast serving ideas. Try serving these pancakes with:
- Breakfast Sausage
Frequently Asked Questions
- Can I Make These As Regular Pancakes?
- Yes. You can make these as regular pancakes. In the recipe card, follow the instructions for how to make regular Pumpkin Pancakes instead of Pumpkin Sheet Pan Pancakes.
- Can I make These Pancakes Ahead of Time?
- Yes. The batter for the Pumpkin Sheet Pan Pancakes the night before and baked the next morning.
- Can I Freeze These Pancakes?
- Yes. You can freeze them for up to two weeks in an airtight freezer-safe bag or container.
- How Do I Reheat These Pancakes?
- Just reheat the pancakes in a microwave for 15 – 30 seconds
- Can I Turn These Into A Portable Breakfast?
- Yes. As long as no syrup or other toppings have been added, you can cut into smaller squares and take these on the go. The white chocolate chips add sweetness to the pancakes to make them delicious.
More Recipes You’ll Love
- Old Fashioned Fluffy Pancakes – The classics never go out of style. This is the best recipe I have found for traditional buttermilk pancakes.
- Apple Maple Bacon Pancakes – The combination of apples, bacon, pancakes and maple syrup make for an incredibly delicious breakfast that is perfect for a Fall weekend.
- Oatmeal Pancakes – Delicious wholesome pancakes that are quick and easy (and budget-friendly) to make.
- Eggless Pumpkin Bread – A Moist delicious vegan Pumpkin Bread that is made without using eggs or dairy.
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Pumpkin Sheet Pan Pancakes
- 1-1/4 cup all-purpose flour
- 1 Tablespoon baking powder
- 2 tablespoons sugar (See note below)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup pumpkin puree (NOT pumpkin pie filling)
- 2 eggs
- 1/2 cup oil
- 1/2 cup milk
- 1/4 cup white chocolate chips
Pumpkin Sheet Pan Pancakes
- Preheat oven to 350 degrees F. Spray a 9x13 sheet pan with baking spray or line it with parchment paper.
- In a medium bowl, combine flour, sugar, and baking powder. Add in eggs, milk, oil, and pumpkin puree.
- Stir the batter with a spatula or whisk until all ingredients are combined, being careful not to overmix.
- Pour batter over sheet pan and spread evenly. Sprinkle white chips over top of batter. (Or other toppings as desired.)
- Bake at 350 degrees for 12-15 minutes, until it springs back to touch.
- Cut and service immediately.
Traditional Pumpkin Pancakes
- Grease a griddle or skillet with butter and heat on medium heat.
- Follow steps 2 and 3 above to make the pumpkin pancake batter.
- Using a 1/4 cup measuring cup, ladle, or ice cream scoop, pour the batter into a hot, greased griddle or skillet.
- Cook for about 2 minutes or until the edges bubble and the bubbles open. Then carefully turn the pancakes with a spatula and cook for about a minute more on the other side. Repeat for each pancake.
- Sheet Pan Size: Use a 13x9 1/4 baking sheet or sheet pan. If using a 1/2 sheet, you may want to double the recipe or you will have very thin pancakes.
- Level of Sweetness: 2 Tablespoons of sugar is a traditional amount of sugar for pancakes. It assumes you will be topping the pancakes with maple syrup or some other sweet topping. However, if you would like the pancakes to be sweeter, add another tablespoon or two of sugar to your taste preference.
- Don't Over-mix. The key to getting fluffy pancakes, no matter if they are baked in the oven or cooked on a griddle is to NOT over-mix the batter. If you do over-mix the batter, then you may end up with flat, chewy pancakes.