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These sheet pan Bisquick pancakes have warm pumpkin spice flavor in every bite, and they bake up soft and fluffy just like a stack of pancakes off the griddle. It’s a big-batch breakfast that’s easy to love on a fall morning.
Every bite is loaded with real pumpkin puree and warm pumpkin pie spice, plus a splash of buttermilk that keeps things soft. A little brown sugar rounds out the sweetness, so you don’t need much syrup to finish them off.
This sheet pan pumpkin pancakes recipe bakes in one pan, cuts into soft squares, and is ready to serve warm with butter and maple syrup.
Table of Contents
Why This Recipe Works
Sheet pan pancakes bake all at once in one pan, so there’s no standing at the stove flipping pancakes one at a time. They still come out just as light and fluffy as you’d hope for off a griddle, with a lot less effort.
Using Bisquick pumpkin pancakes as the base means the flour and leavening are already taken care of, which cuts the prep time way down. I use Bisquick for everything from pancake mix coffee cake to pancake donuts with maple glaze, and this recipe might be my favorite way to use it yet.
A splash of buttermilk adds richness to the batter and helps keep the pancakes soft, even after they’ve cooled a bit on the counter.
If you love pumpkin for breakfast as much as I do, you’ll also want to try this Pumpkin Monkey Bread Recipe!
Ingredients Needed
- Pancake Mix – I used Bisquick for this recipe, but any pancake mix you have on hand will work.
- Brown Sugar – Granulated sugar works in a pinch, but brown sugar brings out the warm spices in the pumpkin.
- Pumpkin Puree – Grab plain pumpkin puree, not pumpkin pie filling.
- Pumpkin Pie Spice – Out of pumpkin pie spice? You can make Homemade Pumpkin Pie Spice with what’s probably already in your spice cabinet.
- Buttermilk – No buttermilk on hand? Add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill the rest with milk. Let it sit for a few minutes before using.
See recipe card for full information on ingredients and quantities.
How to Make Sheet Pan Pumpkin Pancakes with Bisquick
- Whisk together the pancake mix and brown sugar. This will eliminate any lumps.
- In a separate bowl, combine the pumpkin puree, pumpkin spice, milk, and buttermilk, and whisk until smooth.
- Add the pumpkin mixture to the dry ingredients and stir to combine. Be careful not to overmix.
- Pour the batter into a sheet pan sprayed with nonstick cooking spray and spread into an even layer.
- Bake in a 425-degree oven for 14-16 minutes, or until cooked through. If you press gently on the top of the pancake and it springs back, it’s done.
How to Serve Sheet Pan Pumpkin Pancakes
There are so many wonderful ways to serve pumpkin pancakes. This sheet pan version is great cut into squares and stacked with a little butter and maple syrup.
However, it doesn’t have to stop there! There are a ton of fun things you can do to serve these pancakes.
- Powdered Sugar – Sprinkle with a little powdered sugar for sweetness and a pretty dusting of white.
- Chopped Pecans – My favorite addition! A few chopped pecans with butter and syrup is so good.
- Mini Chocolate Chips – Chocolate and pumpkin go together wonderfully. Add mini chocolate chips to the batter or sprinkle on top.
- Whipped Cream – A spoonful of whipped cream on top of these pumpkin pancakes is always a welcome touch.
Pro Tips
- Whisk the dry ingredients first. Getting rid of lumps before you add the wet ingredients means you can stir the batter together quickly without overmixing.
- Leave a few flecks of dry mix if needed. Overmixed batter makes for a denser pancake, so stop stirring as soon as everything is combined.
- Spray the sheet pan generously. A thin coat can leave the edges sticking, which makes it harder to lift out clean squares.
- Spread the batter into an even layer. Uneven spots bake unevenly, so take an extra minute to smooth it out with a spatula.
- Press gently to check doneness. If the pancake springs back instead of leaving an indent, it’s ready to come out of the oven.
Storage Instructions
These sheet pan Bisquick pancakes keep well for days. Store leftover squares in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat in the microwave for 20 to 30 seconds, or until warmed through.
Recipe FAQs
No, stick with plain pumpkin puree for this recipe. Pumpkin pie filling already has sugar and spices mixed in, so it will throw off both the sweetness and the flavor balance in your pancakes.
Give the pan a generous coating of nonstick spray, and don’t skip it even if you’re using parchment paper. A light coat isn’t enough, especially around the edges, and the pancakes can stick and tear when you try to cut them into squares.
A standard half-sheet pan, about 18×13 inches, works perfectly for this recipe. It gives the batter enough room to spread into an even layer without being spread too thin.
Want more easy pumpkin recipes? Try these…
Did you try this recipe? Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Sheet Pan Pumpkin Pancakes with Bisquick
Ingredients
- 4 cups pancake mix
- ¼ cup brown sugar , {packed}
- 1-15 oz can pumpkin puree
- 1 ½ teapsoons pumpkin pie spice
- 1 cup milk , {I used 1%}
- 1 cup buttermilk
Instructions
- Preheat oven to 425°. Prepare sheet pan by spraying with nonstick cooking spray and setting aside.
- In a large bowl combine pancake mix and brown sugar. Whisk the ingredients together until you have removed all of the lumps.
- In a separate bowl combine the pumpkin puree, pumpkin pie spice*, milk and buttermilk**. Whisk the ingredients together until smooth. Pour pumpkin mixture over the dry ingredients and stir until combined but not over mixed {if there are still a few flecks of pancake mix that is totally fine}.
- Pour batter into prepared sheet pan and spread out into an even layer.
- Bake for 14-16 minutes or until the pancake is golden brown and a toothpick inserted in the center comes out clean {or until you press down slightly on the pancake and it bounces back}.
- Cut your sheet pan pancakes into squares and serve with toppings, like butter and maple syrup {or whatever other toppings you and your family enjoy}.
- Sheet pan pancakes leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Notes
- If you don’t have pumpkin pie spice you can substitute it by combining 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon of either allspice or cloves.
- If you don’t have buttermilk you can substitute it by adding 1 tablespoon of either lemon juice or white vinegar to your measuring cup and then filling the rest of the way with milk. Allow it to set for a few minutes and then use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
