Pumpkin Spice Sheet Pan Pancakes (Easy Fall Breakfast)
These Pumpkin Spice Sheet Pan Pancakes are soft, fluffy, and filled with warm fall spices, without standing over the stove flipping individual pancakes. Blended cottage cheese adds a little extra protein while pancake mix keeps this an incredibly easy breakfast.
Sheet pan pancakes are one of my favorite tricks when I'm feeding more than a couple of people. Everyone gets to sit down and eat at the same time, and this pumpkin spice version makes the whole thing feel a little more special for fall.
If you love pancakes, try our Crispy Fluffy Pancakes or Blueberry Buttermilk Pancakes for two more easy breakfast favorites.
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Ingredients
You only need six simple ingredients for these easy sheet pan pancakes.
See the recipe card below for the exact quantities of each ingredient.
- Whole Milk: I use whole milk for a richer pancake batter, but whatever milk you normally keep in the fridge will work.
- Cottage Cheese: I blend this first so it disappears right into the batter. It adds some extra protein and creaminess without giving the pancakes a noticeable cottage cheese texture. Plain Greek yogurt works as well if that is your preference.
- Large Eggs: Four eggs help give these oven-baked pancakes structure and a soft, fluffy texture.
- Brown Sugar: Adds just enough sweetness with a deeper flavor that works really well with the warming spices.
- Pumpkin Spice Mix: This is where all of that cozy fall flavor comes from. Use your favorite store-bought blend or homemade pumpkin pie spice.
- Pancake Mix: Using pancake mix is my shortcut here. It keeps the ingredient list short and makes this an especially easy option for busy mornings.
Grab a 13x18" sheet pan, large mixing bowl and whisk for this easy breakfast recipe.
Variations
- Chocolate Chips: Sprinkle chocolate chips or white chocolate chips over the batter before baking.
- Pecans: Add chopped pecans or walnuts for a little crunch.
- Vanilla: Add a teaspoon of pure vanilla extract for another layer of flavor.
- Extra Spice: Add a little extra cinnamon if you like your pumpkin spice flavor on the stronger side.
How to Make Pumpkin Spice Sheet Pan Pancakes
Preheat oven to 425F, and grease 13x18" sheet pan and set aside.
In a large mixing bowl add milk, blended cottage cheese, eggs, brown sugar and pumpkin spice mix. Whisk well and then fold in pancake mix until there are no lumps and dry streaks.
Transfer to your prepared sheet pan and bake for about 11 minutes or until the edges just start to look golden.
Slice and enjoy.
Hint: Fold in the pancake mix just until there are no dry streaks or large lumps. Overmixing can make the pancakes less fluffy.
Recipe Tips
- Blend the Cottage Cheese: Don't skip this step if you want it to completely disappear into the pancake batter. I blend it until smooth before measuring it into the bowl.
- Spread Evenly: Make sure the batter reaches the corners of your half sheet pan in an even layer, so everything bakes at roughly the same rate.
- Watch the Edges: These bake quickly. Once the edges are just starting to turn golden and the center is set, they're ready to come out.
Keep the fall flavors going with our Starbucks Pumpkin Spice Latte, made with real pumpkin, warm spices, and fresh espresso.
More Breakfast Ideas
Storage Instructions
- Refrigerator: Let leftover pancakes cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze individual pieces with parchment paper between the layers in a freezer-safe container for up to 3 months.
- Reheating: Warm individual pancakes in toaster, toaster oven, or air fryer until heated through.
- Meal Prep: Slice the cooled pancakes into individual portions and refrigerate or freeze them for an easy grab-and-reheat breakfast throughout the week.
Serving Suggestions
- Brunch Favorites: Banana French Toast Casserole, Crockpot Cinnamon Bun Casserole, Coffee Cake, and Strawberry Scones.
- More Breakfast Ideas: Gluten Free Buttermilk Waffles, Bacon Wrapped Sausage, and Croissant French Toast Casserole.
Sheet Pan Pumpkin Spice Pancakes Recipe FAQs
These pancakes get their fall flavor from pumpkin spice rather than pumpkin puree, which keeps the recipe simple and lets you make them with ingredients you may already have on hand.
Not really. Blending the cottage cheese until smooth allows it to disappear into the batter while adding creaminess and extra protein. I have swapped this with mashed banana or Greek yogurt without any complaints!
It's a huge time saver when you're feeding a family or larger group. Instead of cooking individual pancakes in batches, the entire pan goes into the oven at once.
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Pumpkin Spice Sheet Pan Pancakes
Equipment
- 13x18" Sheet Pan
- Mixing Bowl
- Measuring Cups and Spoons
- Whisk
Ingredients
- 1 ¾ cup whole milk
- ½ cup blended cottage cheese or Greek yogurt
- 4 large eggs
- 50 grams brown sugar light or dark (about ¼ cup, packed)
- 1 tablespoon pumpkin spice mix
- 350 grams pancake mix
Instructions
- Preheat oven to 425F, and grease 13x18" sheet pan and set aside.
- In a large mixing bowl add milk, blended cottage cheese, eggs, brown sugar and pumpkin spice mix. Whisk well and then fold in pancake mix until there are no lumps and dry streaks.
- Transfer to your prepared sheet pan and bake for about 11 minutes or until the edges just start to look golden.
- Slice and enjoy.
Notes
- Don't Overmix:Fold in the pancake mix just until there are no dry streaks or large lumps. Overmixing can make the pancakes less fluffy.
- Blend the Cottage Cheese: Don't skip this step if you want it to completely disappear into the pancake batter. I blend it until smooth before measuring it into the bowl.
- Spread Evenly: Make sure the batter reaches the corners of your half sheet pan in an even layer, so everything bakes at roughly the same rate.
- Watch the Edges: These bake quickly. Once the edges are just starting to turn golden and the center is set, they're ready to come out.
Nutrition
Tried this recipe? Leave a star rating and comment below, I'd love to hear how it turned out for you!
