Fluffy Pumpkin Pancakes {High Protein}

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These Fluffy Pumpkin Pancakes are baked on a sheet pan for an easy, hands-off breakfast that feeds the whole family at once (plus, no pancake flipping required)! I made these with a whole can of pumpkin puree and added protein, so these fluffy pumpkin sheet pan pancakes are packed with cozy fall flavor and finished with an “optional” cinnamon roll-inspired topping.

spatula pulling out a slice of sheet pan fluffy pumpkin pancakes drizzled with icing.

Why We Love These Sheet Pan Pancakes

If I can make everyone pancakes and only two really dirty dishes (a mixing bowl and a sheet pan), that’s a win! Especially because these higher protein pumpkin sheet pan pancakes feel like a warm hug from a pumpkin cinnamon roll.

These Fluffy Pumpkin Pancakes are made with a whole can of pumpkin puree, so you don’t have to figure out what to do with that awkward leftover amount. Exhibit A: my Pumpkin Protein Muffins and Butterscotch Pumpkin Muffins recipes!

Unlike traditional pumpkin spice pancakes that require standing over a hot griddle or skillet and cooking batch after batch, this recipe lets the oven do all the work.

My Sheet Pan Pancake Tips

After four tests, I found a winner of a recipe: fluffy pumpkin pancakes with the best texture, made easily on a sheet pan and using a whole can of pumpkin puree! The first few tests didn’t work out quite as planned. I initially tried maple syrup instead of brown sugar, but the additional moisture affected the texture of the batter.
I also tested the recipe without any added fat as I thought the pumpkin puree would give it enough moisture, but a little melted butter or oil helps activate the flour and create the soft, fluffy texture we’re looking for. After a few variations and plenty of pumpkin pancake taste testing, this high-protein pumpkin pancake recipe became the delicious, easy fall breakfast I was hoping for.

Recipe Ingredients

You only need a handful of simple ingredients to make these Fluffy Pumpkin Pancakes! Most are pantry staples you may already have on hand, especially if you love making pumpkin recipes throughout the fall.

labeled ingredients for fluffy protein pancakes in individual bowls.

Pumpkin puree: Use a full 15-ounce can of pure pumpkin puree, not pumpkin pie filling.
Eggs: Help bind the batter and create structure.
Brown sugar: Adds sweetness and a warm, caramel-like flavor. I tried maple syrup, but the finished product was much too moist.
All-purpose flour: Gives these pancakes their fluffy structure. I’ve not tried alternatives so substitute with caution.
Collagen: I used unflavored to not overpower the pumpkin. I also used this in my Protein Zucchini Muffins if you’re looking for more ways to use it.
Pumpkin pie spice: Adds a blend of cozy spices, often including cinnamon, ginger, nutmeg, and cloves.
Cinnamon roll topping: For an extra-special twist, add the optional cinnamon roll topping! Brown sugar, melted butter, and ground cinnamon are swirled over the pumpkin pancake batter before baking for a sweet, cinnamon-forward flavor.

See the recipe card below for a full list of ingredients and measurements.

Substitutions and Variations

Protein powder: Use your favorite unflavored collagen or protein powder. Keep in mind that different protein powders absorb moisture differently, so the texture of the batter may vary slightly.
Pumpkin pie spice: Don’t have pumpkin pie spice? Make your own blend using cinnamon, ginger, nutmeg, and a pinch of cloves
Add-ins: Add chocolate chips, chopped pecans, or your other favorite mix-ins to create your own variations.

How to Make This Recipe

1. Preheat the oven to 350F. Spray a quarter baking sheet with cooking spray and line with parchment paper.

2. In a mixing bowl, whisk together canned pumpkin puree, brown sugar, eggs, milk, and vanilla extract.

3. Then add: all purpose flour, collagen, baking powder, pumpkin pie spice, salt and oil. Whisk again until smooth.

4. Pour batter onto the baking sheet and use a rubber spatula to spread to the edges (it will not spread much when baking so it is important to do this yourself).

5. For the cinnamon roll topping, melt the butter. Whisk in brown sugar and ground cinnamon until a buttery cinnamon paste forms.

6. Pour cinnamon mixture into a piping bag and swirl into the batter **Tip: I found that it baked better when the cinnamon roll topping was piped into the batter instead of just on top of it (the butter spreads and you’ll get some run. For my type B friends, just drizzle it on top!)

7. Bake for 20-22 minutes until the middle is set.

8. Whisk the icing together and drizzle it on top while the pancakes are still warm.

9. Allow to cool slightly before cutting into squares and enjoy!

PRO TIPS

Don’t over mix the batter! Once you add the dry ingredients to the wet ingredients, fold everything together just until combined. Overmixing can develop the flour too much and lead to a denser texture instead of the light, fluffy pumpkin pancakes we’re going for. A few small lumps in the batter are totally okay!

Recipe FAQs

What size sheet pan?

This recipe is made for a quarter sheet pan so anything smaller or larger will skew the baking time and alter the baking chemistry.

How do we store it?

Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. To reheat, warm an individual serving in the microwave until heated through.
These pancakes also freeze well! Once completely cooled, place individual slices in a freezer bag or freezer-safe container. Freeze for up to 3 months and reheat directly from frozen in the microwave or allow them to thaw overnight in the refrigerator.

Can I make these pumpkin pancakes without protein powder?

Yes! If you don’t have collagen or protein powder, you can leave it out, although the pancakes will no longer have the same amount of protein. Because protein powder can affect the texture and moisture level of baked goods, you may want to add ¼ cup more flour if you omit it.

Why aren’t my sheet pan pancakes fluffy?

For the fluffiest texture, make sure your baking powder is fresh and avoid overmixing the batter. Be sure to measure the flour correctly as well, since too much flour can make the pancakes dense. The batter should be mixed just until the dry ingredients are incorporated.

Serving suggestions

These Fluffy Pumpkin Pancakes are delicious on their own, but the right toppings can make them feel like an extra-special fall breakfast! Drizzle warm pancakes with maple syrup, add a spoonful of whipped cream, or finish them with an extra sprinkle of cinnamon.

These sheet pan pancakes are especially great for chilly fall mornings when you’re feeding a crowd. Set out a few favorite toppings and let everyone customize their own slice!

Serve with this Butternut Squash Smoothie for a tasty fall treat.