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!
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.
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 😉
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.
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.
More easy breakfasts to feed a crowd ~
- Baked Eggs Florentine
- Breakfast Casserole with Tater Tot Crust
- Super Easy Cinnamon Coffee Cake
- Sheet Pan Frittata with Spring Greens
- Eggnog Streusel French Toast Casserole
- Eggs Benedict Quiche
Pumpkin Crunch Sheet Pan Pancakes
- A standard 1/2 sheet baking sheet
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
- 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.