Gluten-Free Pumpkin Crisp Sheet Pan Pancakes

Easy, quick, and delicious, these festive pumpkin sheet pan pancakes make the best autumn or winter breakfast!

5 from 1 vote

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Course: Clean Eating Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 569kcal

Author: Violet Parcha

1 1/2 cups oat flour if you need the streusel to be gluten free, use gluten-free oat flour
1 cup pumpkin puree
4 eggs
1/3 cup milk
2 teaspoons baking soda
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon salt

1 1/4 cups rolled oats if you need the streusel to be gluten free, use gluten-free rolled oats
1/2 cup oat flour if you need the streusel to be gluten free, use gluten-free 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 coconut oil softened
1 teaspoon vanilla extract
1/4 teaspoon salt

Preheat oven to 400 degrees, and generously grease sheet pan.
To make the pancakes, 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.
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.
Serve warm with your favorite toppings!