Sheet-Pan Pumpkin Pancakes Recipe (2024)

I sub yogurt for buttermilk often. I use half yogurt and half milk (dairy or plant based).

1 tsp of salt (if "fine salt" means table salt) makes this pancake very salty; 1/2 tsp would be enough and result in a more balanced mix of flavors. The batter is very thick, and should be carefully spread evenly, because it doesn't even out much in the oven.

My new favorite autumn breakfast! I did use parchment instead of buttering the sheet pan, and added cloves, nutmeg, and allspice. Other than that made as written with GF King Arthur Measure for Measure (which is 120g/cup by weight). Outstanding!!

I added vanilla and nutmeg - seemed like two ingredients that would fit well with the others and they did. This was a hit in my home!

Keep the dry and wet separate until you are ready to cook it. Otherwise, you lose some leavening, and your pancakes won't be fluffy.

Added a 1/4 tsp each of nutmeg and allspice, plus a tsp of vanilla to the wet ingredients. Somehow managed to forget the butter entirely, and to grease the pan (I'm not a morning person; what can I say??) -- and miraculously, it still came out great! Everyone loved it. Now to decide whether or not to try it with the butter next time! Really tasty and satisfying. Will definitely make again.

This is delicious and great for little kids too! Subbed half whole wheat flour and Greek yogurt was what I had on hand. Please update with an eggnog version for the holidays!

I have not made this recipe, but I use Cup4cup with decent results in other recipes. I add extra pumpkin for moistness, but I have to experiment so the pancake is not too heavy.

If you like your pancakes leaden, this recipe is aces. Thick, chewy texture.

Made exactly as written, and was unimpressed. Found it to be bland. I'll leave my pumpkin for pumpkin bread....

Ananth is right, 1/2 tsp salt is perfect for this. I used gluten free flour, vegan egg replacer and made a buttermilk from 1 1/2 cups soymilk and 1 1/2 Tablespoons lemon juice. It turned out really delicious.

Made these for six people and served with bacon and scrambled eggs. I used half whole wheat pastry flour. Delicious delivery system for butter and maple syrup! It was a big hit! I’m going to try the sheet pan method with the lemon ricotta pancakes we love.

The pumpkin flavor was minimal in this pancake. Try adding more spice to bring it out more.

I made these for Thanksgiving and Christmas breakfasts for my family. The first time I followed the recipe exactly and they were good. On Christmas I doubled the butter and added about half a cup of brown sugar. I also added about a teaspoon of vanilla and a little more cinnamon/pie spice. They were GREAT- much fluffier and more flavorful. A huge hit!

Made this morning! Easy and delicious. My only sub was to use dried buttermilk powder vs fresh. If you haven’t tried it, works great so you always have buttermilk on hand

Meh. We were excited about this. Had all the ingredients including some very good local Vermont buttermilk but this is a one-time only for us and we love pumpkin and ginger…everything. But not this. Taste and texture and all else just not good enough. If you do make it be certain to spread the batter out completely in the pan as it oddly does not spread one bit.

Made this again - vegan- flax seed egg, margarine, and soy milk/lemon replacements. Also reduced the sugar- figured the syrup would be enough. Super good for a winter solstice breakfast with kids around. This is a great recipe.

Made the recipe as written and was disappointed. It had an overwhelming dried ginger flavor that was not a hit here at home. I'd like to try it again with less ginger and maybe with some other appropriate spices (nutmeg? vanilla?) as some have suggested in the comments. Texture and appearance were very good.

Fantastic! I made them as a compromise because I have an infant and not enough time to mix batter AND flip pancakes. Figured we would miss the crispy edges… but we didn’t! Also didn’t miss the stale grease smell that clings to clothes and kitchen after a typical pancake breakfast. Also didn’t miss the wonky first pancake or the uneven cooking that inevitably accompanies a big pan on a small stove. I might… always make pancakes this way. These were tender and seasoned perfectly as written.

Really enjoyed this! 2 grandkids ate with gusto! I made it with kefir bc I couldn’t find buttermilk at the store. I also used brown sugar bc I was out at home. I might use less sugar next time just for me. Very forgiving recipe!

This was so delicious I am still thinking about it! I used 3/4 teaspoon of salt, and it turned out great when I made it for my book club. The chocolate chips are a nice touch, too.

Definitely add the chocolate chips! My teen boys & I enjoyed these pancakes and I appreciated not having to stand at the stove and flip! I used parchment paper and it worked great. Froze the leftovers and that worked great, still yummy when they were reheated.

I made it gluten free. It was delicious, although a little more moist than some might like. I substituted yogurt plus water for the buttermilk and used a mix of Pamela's GF pancake mix with rice flour for the flour. And the pumpkin I used was a Seminole pumpkin that I grew in Florida. I also used coconut sugar and didn't have any powdered ginger, so used a mix of powdered cloves, nutmeg and cardamom. So yummy!! will definitely make again since I grew a ton of Seminole pumpkins this year.

Just made this and eating it as I write this - so light and fluffy! My 3-yo who helped making this approves. I added a pinch each of ground nutmeg and allspice but otherwise made as written, with milk lemon juice subbing the buttermilk. I disagree it’s too salty - this is just perfect with maple syrup. Five stars from our fam

Would really appreciate an advice. I am new to cooking/baking? Is half-sheet pan suitable for this recipe? Or do I need the fill size? The thing is, I have a small oven and it only accommodates the half size.

I thought these were delicious! Super light and fluffy - I used the buttermilk sub of 1 c milk with 1 Tbsp lemon juice along with 1/2 c greek yogurt, as that's what I had. Used 1 tsp salt as written (Diamond Crystal kosher salt) and it was not salty. The type of salt you use matters! Diamond Crystal is half as salty by volume as other types of salt, so you may have to adjust depending on what you are using.