Sheet Pan Pumpkin Pancakes

Makes: About 12 (4 x 4.5 in. squares)

Prep Time: 10-minutes; Cook Time: 14-17 mintues

Total Time: 24-27 minutes

Recipe developed by: Shannon Costello, RDN, LD with CFW


  • 1 small very ripe banana (about ⅔ cup mashed)
  • 1 large egg
  • 1 ½ cups vanilla soy milk (or choice of milk)
  • 1 cup pumpkin puree
  • ¼ cup coconut sugar (or light brown sugar)
  • 2 tablespoons avocado oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2-3 tablespoons chia seeds
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Topping Options:

  • ⅓ cup dark chocolate chips
  • ⅓ cup peanut butter chips
  • ⅓ cup chopped pecans
  • ⅓ cup chopped walnuts
  • Or a combination of these

For Serving: maple syrup, blackstrap molasses, sliced banana, chopped pecans or walnuts, dark chocolate chips, vanilla yogurt, whipped cream

Preparation Instructions:

  1. Wash your hands thoroughly with soap and warm water.
  2. Preheat the oven to 425 F. Lightly grease a 13”x18” sheet pan, then line it with parchment paper and lightly grease again.
  3. In a large mixing bowl, mash the banana with a fork. Add egg, milk, pumpkin puree, sugar, oil. Vinegar, and vanilla extract. Whisk until well combined and sugar has dissolved.
  4. Add dry ingredients to bowl of wet ingredients -flour, chia seeds, pumpkin pie spice, baking powder, baking soda, salt. Slowly whisk the dry ingredients into the wet until just combined; do NOT over-mix. It’s okay to have some clumps.
  5. Transfer batter to prepared sheet pan and smooth into an even layer. Sprinkle your choice of toppings evenly on top of batter. Place in oven and bake for 14-17 minutes, or until slightly golden and cooked through (you may test doneness by placing a toothpick in the center of the sheet pan). Allow pancakes to slightly cool before transferring to a cutting surface to slice into about 4-inch by 4.5-inch squares. Serve with desired toppings.
  6. Allow leftovers to completely cool before storing in the refrigerator for up to 5-6 days or the freezer for up to 3 weeks.