Hearty, flavorful, and naturally gluten-free, pumpkin sheet-pan pancakes are made with nourishing oat flour and finished with a crispy topping. They have a classic pumpkin spice flavor and are easy to prep in 10 minutes.
Quick Look at the Recipe
- 🍽️ Flavor: Pumpkin spice
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- 🕒 Ready In: 1 hour (including 30 minutes of rest time)
- 👥 Servings: 6 people
- 🥣 Main Ingredients: Oat flour, pumpkin puree, eggs, milk, rolled oats, pecans, almond flour, maple syrup, coconut sugar
- 📋 Method: Bake at 400 degrees
- 📖 Dietary Info: Gluten-free, dairy-free option, refined sugar-free
- 👩🍳 Tip: Giving the batter time to rest helps the oat flour absorb moisture to create a light, custardy texture.
Delicious and Nourishing
Even though I prioritize nutrient-dense foods, I still have a sweet tooth, and Saturday pancake breakfasts are a family tradition we all look forward to. These oat flour pancakes are made with lots of pumpkin and eggs and are one of my favorite ways to make breakfast fun while still getting everyone fueled for the day.
This recipe is the sheet-pan version of my oatmeal pumpkin pancakes, and honestly, it’s so much easier and faster than making them on the stovetop. I love being able to pop them in the oven and spend time with my kids instead of standing there flipping pancakes.
And the nutty streusel topping takes them to another level entirely. Just thinking about it makes me excited for breakfast all over again!
Ingredients
Pancakes
Streusel Topping with Pecans
For more details on making streusel, see gluten and dairy-free streusel.
Tools Needed
Step-By-Step Instructions
Step 1: First, in a large mixing bowl, whisk together the oat flour, baking soda, spices, and salt.
Step 2: In another bowl, whisk together the pumpkin puree, milk, eggs, vanilla, and apple cider vinegar. Then gently fold it into the flour mixture.
Place the batter in the fridge to rest for 30 minutes.
Step 3: While it’s resting, preheat your oven to 400 degrees, and generously grease a large sheet pan. To make the streusel topping, stir together the oats, oat flour, almond flour, pecans, butter, coconut sugar, maple syrup, vanilla, and salt.
Step 4: Now pour the batter into the pan, and spread it evenly using a spatula. Top with the streusel mixture.
Place the pan in the oven and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Slice into squares and enjoy!
If you’re looking for more nourishing breakfast recipes, check out my oat Dutch baby and egg and beef bites!
Tips for Success
Don’t over-mix the batter – For the best texture fold the wet and dry ingredients together until just combined.
Resting time is crucial – As the batter rests, the oat flour absorbs more moisture leading to a smooth, fluffy texture.
Spread the streusel in small chunks – There’s no need to make sure the it’s perfectly even.
Topping Ideas
- Maple syrup
- Homemade whipped cream
- Honey
- 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.
Violet’s Tips for Serving
To make these pancakes extra special, instead of slicing them into squares, use cookie cutters to make them into fun shapes.
FAQs
Leftover 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.
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. Then stack the frozen pancake slices in an airtight container or plastic freezer bag.
If you try this recipe, snap a photo and tag me on Instagram @violet_rightathome
Gluten-Free Pumpkin Crisp Sheet Pan Pancakes with Oat Flour
Equipment
Ingredients
Pancakes
- 1 1/2 cups oat flour certified gluten-free
- 1 cup pumpkin puree
- 4 eggs
- 1/2 cup milk
- 2 teaspoons apple cider vinegar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/4 teaspoon salt
Streusel Topping
- 1 1/4 cups rolled oats certified gluten-free
- 1/2 cup oat flour certified gluten-free
- 1/2 cup almond flour
- 1/2 cup chopped pecans
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1/3 cup butter softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- To make the pancakes, in a large mixing bowl, whisk together the oat flour, baking soda, spices, and salt.1 1/2 cups oat flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves, 1/4 teaspoon salt
- In another bowl, whisk together the pumpkin puree, milk, eggs, vanilla, and apple cider vinegar. Gently fold into the dry ingredients.1 cup pumpkin puree, 4 eggs, 1/2 cup milk, 1 teaspoon vanilla extract, 2 teaspoons apple cider vinegar
- Place the batter in the fridge to rest for 30 minutes.
- While it's resting, preheat oven to 400 degrees, and generously grease the sheet pan.
- To prepare the streusel topping, in a medium mixing bowl, stir together all of the topping ingredients.1 1/4 cups rolled oats, 1/2 cup oat flour, 1/2 cup almond flour, 1/2 cup chopped pecans, 1/4 cup coconut sugar, 1/4 cup maple syrup, 1/3 cup butter, 1/4 teaspoon salt, 1 teaspoon vanilla extract
- Now pour the batter into the pan, and spread it evenly using a spatula.
- Sprinkle the streusel 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.
- Serve warm with your favorite toppings!
Notes
Dairy-Free Version
- Use coconut oil instead of butter
- Use dairy-free milk
Nutrition
If you tried these pumpkin sheet-pan pancakes, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
The first time I made these pancakes, we devoured them faster than I expected and my husband asked me for more the next day. If you have any questions on making oat flour pancakes, let me know!