Pumpkin Crunch Sheet Pan Pancakes




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pumpkin crunch sheet pan pancakes

Pumpkin crunch sheet pan pancakes are an ingenious solution to the age old problem: how to serve pancakes to more than one person at a time? These fluffy pumpkin pancakes topped with crunchy pecans and cinnamon sugar bake right in the oven ~ no flipping, no batches ~ and everybody gets to eat together!

A pie server with a square of pumpkin crunch pancakes on a baking sheet.

Sheet pan pancakes are the lazy pancake-lover’s dream-come-true.

Do you dream of pancakes?  I do. But it’s a rare morning I’m up for standing at the stove flipping away while others get to enjoy their hot breakfast.

Just imagine pancakes for the whole family, ready (and hot!) at the same time. Need I say more? Baking instead of pan-frying your pancakes frees you up to drink your coffee, hang out with your family, or maybe even make some bacon to go along with your pancakes. It’s holiday morning magic, I tell you.

Close up of a stack of pumpkin crunch pancakes with maple syrup and butter on a plate with a fork.

Pumpkin crunch  pancakes have the toppings baked right in (but butter and maple syrup definitely don’t hurt)

The pumpkin pancake batter is showered with plenty of chopped pecans, crunchy sugar, and spices before going into the oven, giving them an extra sweet crunch that is just irresistible! Like most pancakes, the batter itself is not overly sweet, which means the sugary topping doesn’t put it into over-the-top-sweet territory at all.

It’s still breakfast, just an extra yummy one 😉

Overhead picture of a sheet pan of pumpkin crunch pancakes on a wooden cutting board with a plate of butter and a serving utensil.

The batter for these oven pancakes is just as easy to whip up as any other pancake recipe.

Pumpkin puree gives them gorgeous color, moistness, and a fluffy cake-i-ness that makes the perfect fall pancake. If morning routines are getting a little dull around your house, these pancakes are sure to brighten things up and get everyone in the cozy fall sprit.

pumpkin crunch pancake batter

The perfect pan for perfect (sheet pan) pancakes

I use a standard sheet pan for this recipe, it’s the perfect size so that the pancakes aren’t too thick or too thin. Mine is a Nordic Ware aluminum 1/2 sheet baking pan. I do a lot of cooking on my sheet pans, so they get a good workout.

Close up of a baking sheet of pumpkin crunch pancakes on a wooden cutting board.

More easy breakfasts to feed a crowd ~

A stack of pumpkin crunch pancakes with maple syrup and butter on a white plate with a fork.

 

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5 from 3 votes

Pumpkin Crunch Sheet Pan Pancakes

Pumpkin crunch sheet pan pancaks are fluffy, pumpkin pancakes topped with crunchy pecans and cinnamon sugar, baked in the oven ~ no flipping!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Yield 8 -10 servings

Equipment

  • A standard 1/2 sheet baking sheet

Ingredients

For the topping

  • 1/4 cup sparkling sugar (or other coarse sugar, or regular granulated sugar)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup chopped pecans

For the pancakes

  • 6 Tbsp unsalted butter, melted
  • 2 cups milk, or buttermilk
  • 1 large egg
  • 3/4 cup canned pumpkin puree
  • 5 tsp baking powder
  • 3/4 tsp salt
  • 1/4 cup sugar
  • 2 1/2 cups all purpose flour

Instructions

  • Preheat oven to 400F and butter a large baking sheet.
  • Make the topping first by mixing together the sparkling sugar, cinnamon, nutmeg, and chopped pecans. Set aside.
  • Whisk together the melted butter, milk, egg, and pumpkin puree until smooth.
  • Whisk in the baking powder, salt, and sugar.
  • Add the flour, and mix until well combined, but don't over mix..
  • Pour the batter into the prepared baking sheet and sprinkle the cinnamon/pecan topping evenly over it. (Note: I didn't use quite all of the topping, probably about 3/4 of it. But you can use however much you'd like!)
  • Bake for 20-22 minutes until slightly risen and fully cooked in the center.
  • Remove from the oven and allow to cool just slightly before slicing and serving.
  • Serve with butter and maple syrup, or other topping of your choice.

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2 Comments

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  • Reply
    Sally
    November 4, 2020 at 1:42 pm

    This is a great idea! Can I use regular pancake batter recipes, or does the pumpkin puree make the batter better suited to the sheet pan method?