Vegan Pumpkin Pancakes Baked in a Sheet Pan

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

Vegan Pumpkin Pancakes Baked in a Sheet Pan

Course: Breakfast

Cuisine: American

Keyword: baked pumpkin pancakes, sheet pan pumpkin pancakes, vegan pumpkin pancakes

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 445kcal

Author: Cindy Rainey

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.

Print Recipe

Equipment

1 half sheet pan about 12x18ish link in notes

Ingredients

2½ 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
1½ 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 9x13 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 9x13 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