Pumpkin Sheet Pan Pancakes

One of my favorite breakfast foods to make on the weekend is pancakes and now its these Pumpkin Sheet Pan Pancakes.

I love pancakes because they fill up your belly so you can go about your day without hunger pangs.

And you can get creative with them too by adding fruit, chocolate chips, peanut butter or Nutella, and the list goes on.

One thing I hate (hate seems like such a strong word, but is so fitting) is standing over the stovetop as you prepare your pancakes.

First of all, it’s way too early to do anything because I haven’t ate yet and I’m starving.

Another is that I make my pancakes before I have my coffee.

Enough said right there.

So when I saw others making sheet pan pancakes, I just had to try them for myself and see.

I love them so much I might never go back to cooking pancakes on the griddle!

If you notice, I don’t give you a measurement for the sheet pan in the recipe. I used the smallest sheet pan I own, which is 9.5” x 13.5” , but you can use a larger one if you don’t own anything smaller.

Also, I didn’t spread the batter all the way out to the sheet pan edges because I didn’t want my pancakes super thin. I like my pancakes thick and fluffy.

Which is something to keep in mind as you spread out the batter, thinner for thin pancakes, a little thicker if you prefer your pancakes like me.

One of the things you’ll notice as you add the ingredients together is the apple cider vinegar (ACV) makes the baking powder bubble, like a science experiment.

And it is because you’re mixing acid (ACV) with a alkaline base (baking powder).

Baking soda is a base and one of the main ingredients in baking powder.

So when you add the ACV and the baking powder together, you’re getting not one, but two different chemical reactions.

*Nerd alert here!*

The first reaction is an acid-base reaction. This is the hydrogen ions in the ACV reacting with the sodium and bicarbonate ions in the baking powder, which gives us two new chemicals – carbonic acid and sodium acetate.

The second reaction is decomposition. The carbonic acid formed as a result of the first reaction immediately begins to break down into water and carbon dioxide gas.

Just like the bubbles you see in your soda, the carbon dioxide rises to the top, making the bubbles you see when you add the ACV and baking powder together.

Kids and nerdy peeps like me will love watching it bubble!

So not only do you get a new recipe today, but you also get a little science behind making things in the kitchen.

I hope you enjoy these Pumpkin Sheet Pan Pancakes as much as I do.

Wishing y’all a blessed Thanksgiving with all your family and friends!

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Category: Breakfast

Cuisine: American

Author: Julie

Servings: 4

Pancakes are a must for the weekend, but who wants to be left in the kitchen standing over a hot stove top while everyone else is enjoying breakfast? You won’t be left out anymore with these Pumpkin Sheet Pan Pancakes. Easy to make and a whole lot quicker than pancakes cooked on the griddle. Sheet pan pancakes will become your new weekend favorite!


  • 1 1/2 cups White whole wheat flour (WWWF)
  • 3 teaspoons baking powder
  • Pinch of Sea Salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup pure pumpkin puree
  • 2 Tablespoons honey
  • 1 egg
  • 1 cup whole milk
  • 2 Tablespoons Apple cider vinegar
  • 2 Tablespoons EVOO (Extra Virgin Olive Oil)
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 425F degrees.
  2. Grease rimmed sheet pan with EVOO and line bottom with parchment paper. Set aside.
  3. In a food processor (or large mixing bowl, if you’re making by hand) add all wet ingredients.
  4. Mix on Low until all ingredients are blended.
  5. Add in dry ingredients and mix on High. Batter should be thick in consistency, but still pourable.
  6. Pour batter onto prepared sheet pan, spreading evenly over pan.
  7. Top with your choice of toppings – fruit, chocolate chips, white chocolate, or Nutella.
  8. Bake for 10-12 minutes or until inserted toothpick comes out clean in thickest area.
  9. Cut pancake into squares and serve with butter and maple syrup.
  10. Enjoy!


I grease my sheet pan before placing the parchment paper on the pan because: 1.) it helps the paper stick and 2.) it makes for easy removal of pancakes from the pan if the batter reaches the edges.

Nutrition Facts

Pumpkin Sheet Pan Pancakes

Serves: 4

Amount Per Serving 1 square
Calories 314.83 kcal
% Daily Value*
Total Fat 10.98 g 16.9%
Saturated Fat 2.65 g 13.3%
Trans Fat 0.0 g
Cholesterol 46.09 mg 15.4%
Sodium 346.7 mg 14.4%
Total Carbohydrate 48.27 g 16.1%
Dietary Fiber 6.25 g 25%
Sugars 13.06 g
Protein 9.63 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s