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Vegan Pumpkin Pancakes Baked in a Sheet Pan

4.89 from 17 votes

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Vegan Pumpkin Pancakes are so easy to make when baked in a sheet pan. Made with pumpkin puree, all-purpose flour, plant milk, and all the right spices, these sheet pan pumpkin pancakes are easily mixed and baked up in no time. Served buttery and sweet with warm maple syrup, these vegan baked pumpkin pancakes are a delightful seasonal breakfast treat.

plate of three sheet pan pumpkin pancakes stacked with a sheet pan in background and maple syrup in background

Have you ever made baked sheet pan pancakes before? They are so much easier than measuring out individual pancake portions and cooking them a few at a time. Sheet pan pancakes are just like their standard round pancake counterpart. They have the same ingredients and taste the same. Because they are the same…as long as you are good with square pancakes!

These are the best pumpkin pancakes! These seasonal vegan pumpkin pancakes are perfect for a cool fall morning served with melted (vegan) butter and warmed maple syrup. Enjoy a cup of hot chocolate or warmed apple cider with your baked pumpkin pancakes.

For some more tasty seasonal pumpkin recipes – both savory and sweet, check out this post with the very best vegan pumpkin recipes from Veggie Fun Kitchen.

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plate of three sheet pan pumpkin pancakes stacked with a sheet pan in background with pinterest text overlay

Ingredients needed to make baked pumpkin pancakes

  • all-purpose flour
  • baking powder – Make sure your baking powder is fresh.
  • ground cinnamon,  powdered ginger, and ground cloves – OR you can substitute with an equal amount of pumpkin pie spice. Did you know you can make your own pumpkin pie spice if you can’t find it at the store?
  •  sea salt
  • pumpkin puree – Make homemade pumpkin puree or buy canned pumpkin puree. Just make sure you are using solid pumpkin puree, not pumpkin pie mix.
  • vanilla extract
  • oat milk  – Or use another plant milk of your choice such as almond milk.
  •  vegetable oil – or use melted coconut oil
  • brown sugar
ingredients needed for sheet pan baked pumpkin pancakes. Ingredients are listed in blog post

How to make baked pumpkin pancakes

The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.

Step one: Preheat and prepare

Preheat the oven to 350° and prepare the sheet pan. This recipe works best in a standard half-size sheet pan which measures about 12.9″ x 17.9. Any baking sheet around 12×18 should work fine though.

You could even use a 9×13 cake pan if that is all you have. Be aware though that the cooking time will be longer or it will be doughy inside.

Cover the baking sheet with parchment paper and set it aside while you are mixing the pumpkin pancake batter.

Step two: The dry ingredients

In a medium bowl mix the flour, baking powder, salt, cinnamon, powdered ginger, and cloves. Blend well so that no chunks of spices remain. It’s important that the dry ingredients be well mixed before adding the wet ingredients so that you don’t overmix and overdevelop the gluten.

Instead of the ground cinnamon, ginger and cloves, you can also use an equal amount of your favorite pumpkin pie spice if you prefer OR you can make your own homemade pumpkin pie spice.

Step Three: The wet ingredients

In a (separate) large bowl, whisk together the pumpkin puree, vegetable oil, vanilla extract, and brown sugar until nice and smooth. You will be adding in the oat milk in the next step with the flour mixture.

mixing the wet ingredients

Step Four: Putting the vegan pumpkin pancakes mixture all together

First, add one-third cup of the oat milk to the pumpkin mixture, whisking till smooth. Next, fold in half of the flour mixture with a spatula, then alternate with one-third cup of milk, the rest of the flour, and ending with the oat milk.

Only fold till the ingredients have been incorporated. Don’t overmix or you risk overdeveloping the gluten (and having tough pancakes).

Final step: Baking the sheet pan pancakes

batter for sheet pan pancakes in the sheet pan that is covered in parchment paper

Pour the pancake batter into a prepared baking sheet or sheet pan. Spread the batter to the edges until nice and even and level.

Bake the vegan pancakes for 25-30 minutes until nice and golden brown and the pancakes spring back with lightly touched.

baked sheet pan pancakes in pan with parchment paper showing

Serving suggestions

Cut the sheet pan pumpkin pancakes into 12 equal squares. Three pancake squares make one serving, so you will get four full servings out of this recipe.

a sheet pan with cooked pumpkin pancakes cut and ready to lift out with the spatula

Top with a little vegan butter, warm maple syrup, or coconut date syrup for a tasty seasonal breakfast dish.

plate of three sheet pan pumpkin pancakes stacked with a sheet pan in background and maple syrup in background

The Printable Recipe Card

Did you love this recipe? Want to share the love? It would thrill me to no end if you could leave five ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ stars and even a comment. Did you know that this will help google to find this recipe when others are looking for something similar? Thanks, Cindy

plate of three sheet pan pumpkin pancakes stacked with a sheet pan in background

Vegan Pumpkin Pancakes Baked in a Sheet Pan

Vegan Pumpkin Pancakes are so easy to make baked in a sheet pan. Made with pumpkin puree, all-purpose flour, plant milk, and all the right seasonings, these sheet pan pumpkin pancakes are easily mixed and baked up in no time. Served buttery and sweet with warm maple syrup, these vegan baked pumpkin pancakes are a delightful seasonal breakfast treat.
4.89 from 17 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: baked pumpkin pancakes, sheet pan pumpkin pancakes, vegan pumpkin pancakes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 445kcal
Author: Cindy Rainey

Equipment

  • 1 half sheet pan about 12x18ish link in notes

Ingredients

  • cup all-purpose flour
  • 2 Tablespoon baking powder
  • ½ Tablespoon ground cinnamon see notes
  • 1 teaspoon ground ginger see notes
  • ½ teaspoon ground cloves see notes
  • 1 teaspoon sea salt
  • cup pumpkin puree
  • ¼ cup vegetable oil
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups oat milk or plant milk of choice

Instructions

  • Preheat the oven to 350° and line a sheet pan with parchment paper. I also spritz the parchment paper with cooking spray for good measure.
  • In a medium bowl, mix the flour, baking powder, salt, and spices. Blend well so that no chunks of seasoning remain.
  • In a large bowl, whisk together the pumpkin puree, vegetable oil, vanilla extract, and brown sugar until nice and smooth.
  • Add approximately one-third of the oat milk, whisking till smooth. Fold in half of the flour mixture with a spatula, then alternate with one-third of milk, the rest of the flour, and ending with the oat milk. Only fold till the ingredients have been incorporated. Don't overmix or you risk overdeveloping the gluten (and having tough pancakes).
  • Pour the pancake batter into a prepared baking sheet or sheet pan. Spread the batter to the edges until nice and even and level.
  • Bake for 25 -28 minutes until the pancakes spring back with lightly touched. If you use a 9×13 baking pan then your pancakes will be a little bit thicker and will require longer baking.
  • Serve right away with vegan butter and warm maple syrup.

Notes

You can substitute a like amount of pumpkin pie spice for the various spices in this recipe. 
The best size of a sheet pan to use is a half sheet pan which is approximately  12″x18″. You can find a half-sheet pan on Amazon.
If you cook these baked pancakes in a standard 9×13 cake pan then they will be a little bit thicker and will need to cook longer. They will be quite thick.
You can cut 12 pancake squares from your pan. Each square is about 150ish calories. The serving size is three squares. This is a hearty portion though. Two squares might be enough?

Nutrition

Serving: 3squares | Calories: 445kcal | Carbohydrates: 97g | Protein: 11g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 654mg | Potassium: 971mg | Fiber: 7g | Sugar: 26g | Vitamin A: 14548IU | Vitamin C: 4mg | Calcium: 492mg | Iron: 7mg
By on October 31st, 2022

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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2 thoughts on “Vegan Pumpkin Pancakes Baked in a Sheet Pan”

  1. It seriously looks so good, and I love anything pumpkin. I’m going to try this, as well as different versions with almond and coconut flour. All your recipes look so good, I’m just wanting to try them all.

    Reply
  2. 3 stars
    Are the measurements right in this recipe? My pancakes turned out way thinner than yours look in the photos. I used a 12 x 18 inch pan.

    Reply

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