Simple Sheet Pan Pumpkin Pancakes (no added sugar!)
These soft and cozy Sheet Pan Pumpkin Pancakes make the perfect toddler-friendly breakfast. They’re naturally sweetened with banana, packed with pumpkin for extra fiber and vitamin A, and baked into an easy sheet pan for zero flipping. With an optional almond butter cinnamon swirl, they’re so yummy and perfect for meal prep. Slice, store, and reheat for quick weekday mornings!
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!
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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