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These Kodiak sheet pan pumpkin pancakes are soft, fluffy, and packed with pumpkin spice flavor! Made with Kodiak Cakes pancake mix, pumpkin puree, and warm pumpkin pie spice, they’re a delicious way to enjoy a cozy fall breakfast. Everything bakes on one sheet pan, so there’s no flipping pancakes one at a time! They’re lightened-up, made with simple ingredients, and perfect for meal prep.
I tested these pancakes several times to get the pumpkin flavor and spices just right, and I love how they turned out! They have just the right amount of pumpkin spice flavor and are so soft and fluffy. I can’t wait for you to try these sheet pan pumpkin pancakes! For more delicious sheet pan pancakes, be sure to try our apple cinnamon sheet pan pancakes, cinnamon roll sheet pan pancakes, and sheet pan protein pancakes with Kodiak Cakes next!
🔎 Quick Look: Kodiak Sheet Pan Pumpkin Pancakes
- ⏱️ Prep Time: 10 minutes
- ⏱️ Cook Time: 11-13 minutes
- 🕒 Total Time: ~20 minutes
- 🍽 Calories: ~85 kcal per serving
- 👥 Servings: 8
- 💙 WW: 2 points per serving
- 🥣 Key Ingredients: Kodiak Cakes, pumpkin puree, pumpkin pie spice, egg, almond milk
- 👩🍳 Cook Method: Baked on a sheet pan
- ⭐ Difficulty: Easy
Why You Will Love This Recipe
- Packed with Pumpkin Flavor: Pumpkin puree and pumpkin pie spice give these sheet pan pancakes delicious pumpkin flavor!
- Perfect for Fall: If you love pumpkin spice, these pancakes are a must-try! They’re full of cozy fall flavor and make the perfect fall breakfast.
- Made with Kodiak Cakes: Kodiak Cakes pancake mix helps make these pumpkin pancakes light, fluffy, and delicious.
- No Flipping Required: One of my favorite things about sheet pan pancakes is that you don’t have to stand over the stove flipping pancakes. Just pour the batter into a sheet pan and let the oven do the work!
- Made with Simple Ingredients: These pancakes are made with simple ingredients and no butter or oil, making them a lighter option for breakfast.
- Perfect for Meal Prep: I love how easy it is to make a whole batch of pancakes on one sheet pan! You can even customize different sections with your favorite toppings, so there’s something for everyone.
Key Ingredients
- Kodiak Cakes: Kodiak Cakes pancake mix is the base of these sheet pan pumpkin pancakes. It helps make them soft, light, and fluffy! For more pumpkin recipes with Kodiak Cakes, try our pumpkin mug cake and Kodiak pumpkin muffins next!
- Pumpkin Pie Spice: This adds that warm, cozy pumpkin spice flavor that makes these pancakes perfect for fall.
- Sweetener: Use brown sugar for a hint of sweetness or your favorite 1:1 sugar substitute.
- Egg: The egg helps bind the ingredients together and gives the pancakes structure.
- Pumpkin Puree: Pumpkin puree adds delicious pumpkin flavor and helps keep these pancakes soft and tender. Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Almond Milk: Unsweetened almond milk helps bring the batter together while keeping the pancakes moist and tender.
Find the full list of ingredients and measurements in the recipe card below.
Substitutions & Variations
- Optional Toppings: The best part about these sheet pan pumpkin pancakes is that they are super easy to customize with your favorite toppings, and you can add different toppings to different sections of the pan. Ella loves to add chocolate chips to her pancakes. Add mini chocolate chips or sugar-free chocolate chips. Some other topping options are chopped walnuts, pecans, or pumpkin seeds.
- Sweetener Options: I love the flavor brown sugar adds to these pancakes, but I’ve also tested them with regular sugar, and that works as well. Or, use your favorite 1:1 sugar-free sweetener.
- Homemade Pumpkin Pie Spice: If you don’t have store-bought pumpkin pie spice, simply replace it with 1½ teaspoons of cinnamon or make homemade pumpkin pie spice with 1 teaspoon of cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger.
- Kodiak Cakes Swap: If you don’t have Kodiak Cakes, you can use your favorite pancake mix instead. You can also substitute all-purpose flour, but use 1 teaspoon of baking powder since Kodiak Cakes already contains leavening agents. Or, try our healthy pumpkin spice pancakes made with oat flour!
How to Make Kodiak Sheet Pan Pumpkin Pancakes
- In a large bowl, thoroughly mix the Kodiak Cakes, baking powder, pumpkin pie spice, and sweetener.
- In a separate medium bowl, whisk together the egg, pumpkin puree, almond milk, and vanilla extract until combined.
- Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring until fully combined. Don’t over-mix.
- Line a 9×13-inch sheet pan with parchment paper. Evenly spread the pancake batter onto the sheet pan. Add optional toppings, such as mini chocolate chips, chopped walnuts, pecans, or pumpkin seeds, if desired.
- Bake at 400°F for 11-13 minutes, or until the pancakes are cooked through and a toothpick inserted into the center comes out clean.
- Once done, slice the pancakes and serve warm with a drizzle of maple syrup or sugar-free maple syrup, and enjoy!
Expert Tips
- Mix Wet and Dry Ingredients Separately: Whisk the wet and dry ingredients in separate bowls before combining. This helps distribute the ingredients evenly throughout the batter.
- Don’t Over-mix: Mix until the ingredients are just combined. Over-mixing can make the pancakes dense instead of light and fluffy.
- Evenly Spread the Batter: Spread the batter into an even layer in the sheet pan, so the pancakes bake evenly, and each slice has a consistent thickness.
Serving Suggestions
Slice the sheet pan pumpkin pancakes and enjoy! I like to drizzle with maple syrup or sugar-free maple syrup. Or, add a spread of slow cooker apple butter or sugar-free pumpkin butter for even more fall flavor! They’re also delicious with fresh berries or sliced banana.
Storage Instructions
Refrigerator: Store leftover sheet pan pumpkin pancakes in an airtight container in the refrigerator for 3-4 days.
Freezer: Let the pancakes cool completely, then slice and store them in a freezer-safe container or bag for up to 3 months. For easy meal prep, place parchment paper between slices to prevent them from sticking together.
More Pumpkin Recipes to Try!
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Kodiak Sheet Pan Pumpkin Pancakes
Ingredients
- 1 ½ cups Kodiak Cakes Buttermilk Power Cakes pancake mix
- 1/2 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- 3 tablespoons brown sugar or 1:1 sugar-free sweetener
- 1 egg, whisked
- 1 cup pumpkin puree
- 3/4 cup unsweetened almond milk or milk of choice
- 1 teaspoon vanilla extract
- 2 tablespoons chopped walnuts, optional for the top
Instructions
- In a large bowl, thoroughly mix the Kodiak Cakes, baking powder, pumpkin pie spice, and sweetener.
- In a separate medium bowl, whisk together the egg, pumpkin puree, almond milk, and vanilla extract until combined.
- Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring until fully combined. Don’t over-mix.
- Line a 9×13-inch sheet pan with parchment paper. Evenly spread the pancake batter onto the sheet pan. Add optional toppings, such as mini chocolate chips, chopped walnuts, pecans, or pumpkin seeds, if desired.
- Bake at 400°F for 11-13 minutes, or until the pancakes are cooked through and a toothpick inserted into the center comes out clean.
- Once done, slice the pancakes and serve warm with a drizzle of maple syrup or sugar-free maple syrup, and enjoy!
Video
Notes
- Optional Toppings: Some optional toppings are mini chocolate chips, sugar-free chocolate chips, chopped walnuts, pecans, or pumpkin seeds.
- Sweetener: This recipe works with brown sugar, regular sugar, or your favorite 1:1 sugar-free sweetener.
- Pumpkin Pie Spice: If you don’t have store-bought pumpkin pie spice, simply replace it with cinnamon or make homemade pumpkin pie spice with 1 teaspoon of cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger.
- Kodiak Cakes Swap: If you don’t have Kodiak Cakes, you can use your favorite pancake mix instead. You can also substitute all-purpose flour, but use 1 teaspoon of baking powder since Kodiak Cakes already contains leavening agents.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sheet pan pancakes are my absolute favorite way to make pancakes. Once you try it it’s I think you will agree. These pumpkin pancakes are perfect for a cozy fall breakfast with just the right amount of pumpkin and spice.