Gluten-Free Pumpkin Crisp Sheet-Pan Pancakes

Pancakes don’t get any easier or more scrumptious than this! Full of rich pumpkin flavor with a sweet and crunchy topping, pumpkin crisp sheet-pan pancakes will be your new favorite breakfast.

I’ve made various types of pancakes throughout the years, gluten and dairy-free pancakes, oatmeal pumpkin pancakes, gluten-free Dutch baby pancakes, blueberry cheesecake German pancake… I think it’s safe to say I love pancakes!

However, this is the first time I’ve tried baking pancakes on a sheet pan, and I’m a believer! It’s so much easier than standing at the stove flipping them, and they come out with the perfect texture every time.

Why You’ll Love This Recipe

Easiest pancakes ever – Sheet-pan pancakes are the way to go if you’re looking for a quick and easy homemade breakfast!

Healthy recipe – Made without wheat flour or refined sugar and with lots of pumpkin, you can actually feel good about indulging.

Kid-friendly – There’s hardly a child in the world who doesn’t love pancakes!

Fail-proof pancakes – Perfect pancakes can be tricky (is the pan too hot, is there enough oil, oh no! that one didn’t flip nicely), but pumpkin crisp sheet pan pancakes turn out perfectly every time.

Decadent autumn or winter breakfast – These are the perfect pancakes for any special fall or winter breakfast, whether it’s Christmas breakfast or a festive autumn brunch.

How to Serve

Pancakes are one of the most fun foods to serve! You can serve with any of your favorite pancake toppings or try one of my favorites;

• Maple syrup
• Food processor whipped cream
• Honey
• Low-sugar cranberry sauce
• Powdered sugar (powdered coconut sugar is my favorite)
• Coconut oil
• Butter (I love making butter from raw milk)

Prepare in Advance

To prep these pancakes in advance, prepare the batter and crisp topping and store separately in airtight containers in the fridge for up to 3 days.

When you’re ready to serve them, bake as usual. However, depending how cold the batter is when you put it in the oven, you may find that they need to bake for an extra minute or two.

Fun Christmas Breakfast Tip

To make these pancakes extra festive, instead of slicing them into squares, use cookie cutters to make them into fun Christmas shapes!

How to Store

Leftover pumpkin crisp sheet-pan pancake slices can be stored in an airtight container or ziplock bag in the fridge for 3-5 days. When you’re ready to eat them, you can reheat in the oven.

Can I Freeze?

Sheet-pan pancakes freeze beautifully, however, the crisp topping will get a little soggy. If you’re planning to freeze some, I recommend leaving out the crisp topping. They will still be absolutely delicious!

To freeze, place individual slices in one layer on a parchment paper-lined baking sheet. Put the sheet in the freezer for about an hour. After an hour, you can stack the frozen pancake slices in an airtight container or plastic freezer bag.

Tools You May Need

16″ x 12″ sheet pan

Mixing bowl

Silicone spatula

Measuring cups and spoons

Whisk

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Ingredients

Pancakes

Oat flour – Homemade oat flour or store bought. If you need these pancakes to be gluten free, make sure to use gluten-free oat flour.

Pumpkin puree – Not pumpkin pie filling

Baking soda – To help the pancakes rise

Spices – For the best flavor, use quality spices without additives.

Salt – Sea salt or Himalayan

Apple cider vinegar – Reacts with the baking soda to create more rise. Don’t worry, you won’t be able to taste it.

Vanilla extract

Milk – Dairy or non-dairy

Eggs

Streusel Topping with Pecans

Chopped pecans – Adds a delicious crunch to the topping!

Rolled oats – Not quick oats. For extra nutritional benefit, use sprouted oats. If it’s important that the streusel is gluten free, make sure to use gluten-free oats. 

Coconut sugar – This is my favorite granulated sugar substitute! In a pinch, you can use brown sugar instead, but it will significantly impact the nutritional value of the streusel. 

Maple syrup – Adds a delicious rich flavor to the streusel and helps it to all come together.

Oat flour – If you need this recipe to be gluten free, use gluten-free oat flour. 

Almond flour – For the best texture, make sure to use blanched almond flour, not almond meal. You can make your own, but I find that purchasing it is much easier and doesn’t cost too much extra.

Coconut oil – Softened. If you don’t need the streusel topping to be dairy free, you can substitute softened unsalted butter. 

Vanilla extract

Salt – Sea salt or Himalayan

Step-By-Step Instructions

First, preheat your oven to 400 degrees, and generously grease the sheet pan. I like to use avocado oil for this, but you can use whatever type of oil you prefer.

While it’s preheating, in a large mixing bowl, whisk together the oat flour, baking soda, spices, and salt.

Then, add the pumpkin puree, milk, eggs, vanilla, and apple cider vinegar. Whisk until the mixture is well combined.

Now pour the batter into the pan, and spread it evenly using a spatula.

To prepare the streusel topping, in a medium mixing bowl, stir together all of the topping ingredients. Then, sprinkle the streusel evenly across the top of the pancake batter.

Place the pan in the oven and bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Slice the pancakes into squares and enjoy warm with your favorite toppings!

If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome

More Clean Eating Breakfast Recipes

Gluten-Free Cranberry Cheesecake Dutch Baby

Apple Oat Muffins

Ginger Smoothie with Strawberries

Oat Flour Banana Bread