If you need a cozy fall breakfast that requires zero flipping, feeds toddlers easily, and lets you meal prep for the entire week, these Sheet Pan Pumpkin Pancakes will be your hero. They’re soft, fluffy, naturally sweetened with banana, and made with pumpkin, oats, and warm cinnamon. Literally so easy to throw in a blender, spread on a sheet pan, and let the oven do the cooking for you!
Why You & Your Toddler Will Love These Sheet Pan Pumpkin Pancakes
- uses pumpkin + banana + oats (nutrient-dense toddler base)
- no added sugar making these perfect for babies too!
- egg-free version included since I know so many families need egg-free options
- soft + easy to chew for littles
- perfect for breakfast, snacks, or lunchboxes
- one-pan, no-stress, mom-friendly
- freezer-friendly toddler meal prep
If you're wondering what to do with the other part of pumpkin leftover in the can, then check out my pumpkin cookies, pumpkin bread, or my pumpkin Reeses dupes!
Jump to:
- Why You & Your Toddler Will Love These Sheet Pan Pumpkin Pancakes
- Ingredients You'll Need
- How To Make Your Sheet Pan Pumpkin Pancakes
- Helpful Hint For Pumpkin Pancakes
- Substitutions
- Variations
- Equipment
- Storing Your Sheet Pan Pumpkin Pancakes
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Simple Sheet Pan Pumpkin Pancakes (no added sugar!)
Ingredients You'll Need
Here's everything you'll need to make these super easy, sheet pan pumpkin pancakes (with a cinnamon swirl):
For the pancakes:
- rolled oats – becomes oat flour for whole-grain fiber and iron
- ripe bananas – add natural sweetness and help bind the batter
- pumpkin purée – adds moisture, vitamin A, fiber, and cozy flavor
- milk (any) – blends smoothly and adds calcium
- eggs or flax eggs – provide structure (eggs) or allergy-friendly binding (flax)
- baking powder – makes the pancakes fluffy
- cinnamon – adds warm, sweet flavor without sugar
- vanilla extract – boosts the natural sweetness
- pinch of salt – balances and enhances flavor
For the swirl:
- almond or cashew butter – adds healthy fats and protein
- maple syrup (optional) – sweetens the swirl
- cinnamon – gives the cinnamon-roll flavor
- butter or milk – thins for easy swirling
See recipe card for quantities.
How To Make Your Sheet Pan Pumpkin Pancakes
- Step 1: Blend oats until they turn into a flour. Add banana, pumpkin, milk, eggs (or flax eggs), cinnamon, baking powder, vanilla, and salt. Blend until smooth and thick.
- Step 2: Line a 9×13 pan with parchment paper. Pour the batter in and spread evenly.
- Step 3: Add the optional swirl! Mix almond butter, cinnamon, and maple syrup (if using). Add a tablespoon of melted butter or milk to thin. Drizzle on top and swirl lightly with a knife or fingers for sensory activity!
- Step 4: Bake at 350°F for 18-22 minutes, or until the center springs back. Let cool briefly, then cut into toddler-friendly squares, strips, or circles!
Helpful Hint For Pumpkin Pancakes
Let the batter sit for 2-3 minutes after blending, oat flour thickens as it absorbs the liquid. Which gives you a fluffier, more sliceable sheet pan pancake that holds up perfectly for toddler hands!
Substitutions
These sheet pan pumpkin pancakes are already gluten-free and can easily be adjusted to fit other dietary needs!
- egg-free: swap each egg for a flax egg (1 tablespoon ground flax + 3 tablespoon warm water)
- gluten-free: use certified gluten-free rolled oats
- dairy-free: use almond, oat, soy, or coconut milk; whatever you like best!
- nut-free: replace almond butter swirl with sunflower seed butter or skip the swirl altogether
Variations
Feel free to add mix-ins into these sheet pan pumpkin pancakes to change up the flavor some! Here are some fun ideas:
- blueberries or dried cranberries
- hemp hearts or chia seeds
- mini chocolate chips for chocolate chip
- sprinkles for festive twist
Equipment
All you need to make these sheet pan pumpkin pancakes is a blender to make the oat flour and mix the batter, a 9×13 sheet pan lined with parchment for easy removal, and a small bowl and spoon to prep the almond butter swirl. A knife or toothpick helps create that cinnamon-roll pattern on top. Minimal cleanup and totally weekday-friendly!
Storing Your Sheet Pan Pumpkin Pancakes
These sheet pan pumpkin pancakes store so nicely, which makes them perfect for toddler meal prep. Keep slices in an airtight container in the fridge for 3-4 days, or freeze individually for up to 3 months. Reheat in the microwave for 15-20 seconds or pop them in the air fryer for 1-2 minutes until warm and soft again.
Tiff's Dietitian Tip
Pumpkin is a great way to boost vitamin A and fiber, but the real magic here is pairing it with a familiar texture. Toddlers often accept new flavors more easily when they’re wrapped in something they already love like yummy pancakes. Serving these regularly creates gentle exposure that supports adventurous eating without any pressure. You can also include them in the swirling process by letting them use their fingers to swirl!
FAQ
Yes! Just use flax eggs (1 tablespoon ground flax + 3 tablespoon warm water per egg). The texture stays soft and perfect for toddlers.
A blender gives the smoothest texture, but you can also use oat flour and mash the banana very well, then whisk everything together by hand.
Absolutely. The swirl adds healthy fats and flavor, but the pancakes bake up perfectly without it. You can also add sweetness by adding 2-3 tablespoon of maple syrup!
For a thicker pancake, use a smaller pan or increase the batter. For thinner slices, spread the batter into a larger sheet pan.
Yes, totally! Just cook up like regular pancakes.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these sheet pan pumpkin pancakes:
Simple Sheet Pan Pumpkin Pancakes (no added sugar!)
Equipment
Ingredients
For the Pancake Batter (doubled for 9×13 pan)
- 2 cups rolled oats
- 2 ripe bananas
- ½ cup pumpkin purée
- 1 cup milk any works
- 2 eggs or 2 flax eggs
- 2 teaspoon baking powder
- 2 teaspoon cinnamon
- 1 ½ teaspoon vanilla extract
- pinch of salt
For the Cinnamon Swirl (double if you want extra swirl)
- 2 tablespoon almond butter
- 2-3 teaspoon maple syrup optional
- 1-2 teaspoon cinnamon measure with your heart
- 1-2 tablespoon melted butter to thin for swirling, can use milk or water instead
Instructions
- Preheat oven to 350°F. Line a 9×13 sheet pan with parchment paper.
- Blend rolled oats into oat flour. Add banana, pumpkin, milk, eggs/flax eggs, baking powder, cinnamon, vanilla, and salt. Blend until smooth.
- Pour the batter into the prepared pan and spread evenly.
- In a small bowl, mix almond butter, cinnamon, maple syrup (optional), and melted butter until smooth. Drizzle over the batter and swirl gently with a knife or toothpick.
- Bake for 18-22 minutes, or until the center springs back when touched. Let cool for 5-10 minutes, then slice into squares or strips for toddlers. If choosing egg-free version, you'll likely need to bake for about 5-10 more minutes!
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