Vegan Pumpkin Sheet Pancakes

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Light and fluffy vegan pumpkin pancakes in a fraction of the time and effort as traditional pancakes! These vegan pumpkin sheet pancakes allow you to make pancakes for a crowd without standing in front of the oven all morning!
Prep Time: 15 mins
Cook Time: 15 mins
Cooling Time 10 mins
Total Time: 40 mins

There is a reason that I have only one other pancake recipe on my blog. It’s because I loathe making pancakes. I know, that sounds a bit extreme, but I really do hate standing around the stove, flipping one pancake after another. It is SO time consuming. I suppose it’s not as bad if you have a griddle pan that can fit multiple pancakes, but I live in a compact New York City apartment, which means ain’t no room for a griddle in my apartment!

Enter sheet pancakes, which are oven-baked pancakes that get cooked all together at once!

Here’s what’s amazing about these vegan sheet pancakes!

  • No flipping required

  • No testing the pan to see if it’s hot enough

  • No need to grease the pan (this recipe if actually oil-free)

  • No waiting for bubbles to appear on the pancake surface

  • No throwing away the first pancake because it’s inevitably undercooked and overcooked at the same time

  • No standing by the stove waiting for each pancake to cook before making the next one,

  • No sticking your pancakes in the oven to prevent them from getting cold while your family asks “Can we just eat the pancakes already?!?

Vegan Pumpkin Sheet Pancakes

If you want to know even more about making sheet pancakes and get some flavor variations, be sure to watch the Youtube video!

Vegan Pumpkin Sheet Pancakes

Now let’s go over some of the ingredients for these Vegan Pumpkin Sheet Pancakes!

  • All-purpose flour: I wanted to keep these pancakes light and not dense, so I steered away from gluten-free flours. But if you are gluten-free, I would try substituting the all-purpose flour with a 1:1 gluten-free all-purpose baking flour. Or, you could try buckwheat flour, which I’ve found to work quite well in pancake recipes.

  • Almond flour: I like using almond flour in a 1:2 ratio with all-purpose flour because it lends a light, cake-like texture and subtle rich flavor to baked goods, including these pancakes. If you don’t have almond flour, feel free to just use another cup of all-purpose flour.

  • Baking powder: This recipe calls for a generous amount of baking powder—2 tablespoons to precise—so don’t be alarmed. You’ll notice that when you combine the wet and dry ingredients, the batter still start to get puffy and bubbly. That’s the baking powder reacting with the vegan “buttermilk” (see below), which enables the pancakes to become fluffy and light despite being baked in a relatively thin layer.

  • Vegan Buttermilk: I make my “buttermilk” by combining almond milk with freshly squeezed lemon juice and stirring together until it’s curdled, similar to the consistency of traditional buttermilk. The acid in lemon juice helps tenderize baked goods that contain gluten. If you don’t have a lemon, you can use apple cider vinegar instead, though I find that lemon juice works a bit better. Since lemon juice is a bit more acidic than apple cider vinegar, it reacts more strongly with the baking soda.

  • Pumpkin Puree: Kinda obvious, since these are pumpkin pancakes! I have tried these with both store-bought canned pumpkin and homemade pumpkin puree, and both work. If you are using homemade, be sure that you’ve strained out any excess liquid.

  • Pumpkin Spice: I use a generous amount of cinnamon and 1/2 teaspoon each of nutmeg, cloves, and ginger. If you have allspice, go ahead and throw in a 1/2 teaspoon of that too. You could also use store-bought pumpkin pie spice in an equivalent amount (4 teaspoons).

  • Maple Syrup: Since there is maple syrup in the batter, these pancakes are somewhat sweet on their own, meaning they don’t need much syrup for the topping. And if you add the optional chocolate chips, they’re sweet enough that you don’t need to serve with syrup at all (though, of course, you can).

  • Orange Zest: The orange zest is actually the secret ingredient in this recipe, so please don’t skip it! The strong, pungent sweet aroma of orange zest brings out the pumpkiny flavor of pumpkin. I learned that trick from my childhood idol, Ina Garten!

Vegan Pumpkin Sheet Pancakes
Vegan Pumpkin Sheet Pancakes
Vegan Pumpkin Sheet Pancakes

And here are some tips to help you nail this easy recipe for Vegan Pumpkin Sheet Pancakes!

  • I’ve gotten into the habit of weighing dry ingredients – I find that it’s the most accurate way to ensure consistent results with baked goods. Since everyone has a different set of measuring cups and there are different methods of measuring ingredients like flour and sugar, I’ve started to weigh everything on a digital kitchen scale, down to the gram. This is the digital kitchen scale I have. Granted, pancakes are a bit more forgiving than say, cakes or cookies, but if you have a kitchen scale, I suggest using it.

  • The recipe calls for allowing the batter to rest for 5-10 minutes before adding it to the sheet pan. That gives the baking soda and baking powder some time to react with the acid in the recipe, and you’ll notice that the batter will rise and become super fluffy. Fluffy batter = fluffy pancakes.

  • The batter should be relatively thick, similar to traditional pancake batter. If the batter is too thin, you can add a bit more flour. If it’s too thick, add a bit more of the almond milk. The pictures below show you what the batter should look like.

  • The pan I use is a half sheet pan. I’ve seen it referred to online as both an 18×13 inch pan and a 16×11 inch pan. The 18×13 dimensions refer to the entire width of the pan, including the rim; the 16×11 dimensions refer to the actual size of the sheet you can add ingredients to. This pan is an example of the correct size.

  • I highly recommend lining the sheet pan with parchment paper before pouring the batter onto the pan. This parchment paper prevents sticking and makes for an easy cleanup, and the pancakes slide right off when you’re ready to serve.

Vegan Pumpkin Sheet Pancakes
Vegan Pumpkin Sheet Pancakes

Finally, here’s why you’re going to love these Vegan Pumpkin Sheet Pancakes!

  • Wholesome. These pancakes are vegan, have no added oil, are refined sugar-free, and contain no highly processed ingredients! If you want to keep them that way, don’t include the chocolate chips (sorry)! But if you love chocolate and are okay with some refined sugar, go ahead and add them in.

  • Delicious AF. Pumpkin-spiced pancakes that are light and tender and have a fresh zippy brightness from orange zest. What’s not to like??

  • Easy: In case you missed it, these are the easiest pancakes to make!

  • Brunch-Friendly. Sheet pancakes easily feed a crowd with minimal work, and unlike traditional pancakes, everyone’s pancakes are ready at the same time so you can all eat together!

  • Leftovers. If you have leftovers, they are just as delicious. Just pop them on a sheet pan or baking tray and bake for 10 minutes at 300°F (150°C).

  • Customizable Add-Ons: Don’t have chocolate chips? Try adding chopped walnuts, pecans, or pumpkin seeds! Or even banana slices!

Vegan Pumpkin Sheet Pancakes
Vegan Pumpkin Sheet Pancakes
Vegan Pumpkin Sheet Pancakes

That’s about it for these easy Vegan Pumpkin Sheet Pancakes! I hope you give the recipe a try – if you do, be sure to leave a comment down below!

Vegan Pumpkin Sheet Pancakes

5 from 1 vote
Light and fluffy vegan pumpkin pancakes in a fraction of the time and effort as traditional pancakes! These vegan pumpkin sheet pancakes allow you to make pancakes for a crowd without standing in front of the oven all morning!
Prep Time: 15 mins
Cook Time: 15 mins
Cooling Time 10 mins
Total Time: 40 mins
Course: Breakfast
Cuisine: American
Keyword: no added oil, pancakes, pumpkin, refined sugar free
Serving size: 8

Ingredients

  • 2 1/4 cups almond milk*
  • 1 1/2 tablespoons fresh lemon juice**
  • 2 cups (240g) all-purpose flour
  • 1 cup (~100-110g) almond flour***
  • 2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • Scant 1 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon EACH: ground nutmeg, ginger, and cloves
  • 1/2 cup (120 mL) pure maple syrup
  • 1 cup (240g) pumpkin puree (homemade or from a can)
  • 1/2 tablespoon pure vanilla extract
  • 1/2 tablespoon orange zest
  • 1/2 – 3/4 cup (~75-115g) vegan chocolate chips (optional)
  • For serving: pure maple syrup, coconut whipped cream, orange zest, chopped walnuts

Instructions

  • Preheat oven to 425°F (218°C) and position an oven rack in the middle.
  • Stir together the almond milk and lemon juice in a medium bowl and set aside to curdle. This is the vegan “buttermilk.”
  • In a large bowl, mix together the flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  • To the buttermilk, whisk in the maple syrup, pumpkin puree, vanilla and orange zest until well combined. Gradually pour this mixture into the dry ingredients, whisking together until well combined.
  • Allow the batter rest for 5-10 minutes. This helps it rise.
  • Meanwhile, line a half sheet pan (18×13 inch pan, also referred to as a 16×11 inch pan) with parchment paper.
  • After allowing the batter to rest, pour the batter into prepared sheet pan and smooth out with a spatula. If using chocolate chips, scatter them on top of the batter.
  • Bake the pancake tray for 15 minutes. If possible, rotate the the pan 180° halfway through baking to allow for even baking. The pancakes are done when they’re slightly golden on top and a toothpick inserted into the pancakes comes out clean.
  • Allow pancakes to cool for 5-10 minutes, then slice the pancakes into squares or rectangles. Serve with pure maple syrup and with optional toppings.
  • To reheat leftover pancakes, preheat the oven to 300°F (150°C) and place the squares on a sheet pan lined with parchment paper. Bake for 10 minutes.

Notes

*I recommend using a relatively thin plant-based milk, such as almond milk. If you use a thick milk such as coconut milk or oat milk, the batter can be a bit too thick. If all you have is a thick milk, mix in a bit off water into the milk to thin it out.
**You can use apple cider vinegar instead of lemon juice.
***You can make these pancakes without almond flour and just use more all purpose-flour, but the almond flour adds a nice light and fluffy texture.

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25 comments on Vegan Pumpkin Sheet Pancakes

  1. I can tell already that these sheet pancakes will be a huge hit!

  2. Ela

    I have made blueberry sheet pan pancakes before and loved them because I am also sometimes lazy, haha. Love these pumpkin pancakes, Nisha! :)

    1. Nisha Vora

      Ooh, I want to try blueberries next time! I always go for chocolate chips in pancakes hehe but I need to remember to try a blueberry option next time :) Thank you Ela!

  3. Wow, this is awesome Nisha!! I would love to try this.

  4. Stevie feig

    Can you use all almond flour instead of 2 cups all purpose flour?

    1. Nisha Vora

      Hi there, almond flour does not work the same way as all purpose flour – it’s way higher in fat so it wouldn’t be a 1:1 sub here. If you are gluten-free, I’d recommend buckwheat flour or an all-purpose gluten-free flour.

  5. Barb

    I’ve made these twice now and I’m in love with the ease of the sheet pan vs. making on the griddle. I just wanted to report that the second time I used whole wheat pastry flour in place of the AP (at equal amount) and had great results! I broke up pecans and sprinkled all over the top prior to baking and they are so delicious. My new go-to recipe and method – thanks, Nisha!

    1. Nisha Vora

      Hey Barb! That’s so nice to hear! I am so happy to hear that. I love the ease of them too. And so great to hear that whole wheat pastry flour has worked – I will update the blog post to include that as an option for those who are interested. And great that you could bake them with pecans on top too. Thanks for the info!

  6. Heather

    I made this (totally delicious) recipe for breakfast this morning as a post-Thanksgiving treat for my family and we decided to use our gingerbread person cookie cutter to make the dish even more fun. We decorated our pancake people with coconut whipped cream, and it was basically the most perfect breakfast ever! Thank you, Nisha, for creating such a delicious recipe!

    1. Nisha Vora

      Hi Heather, thank you so much for the feedback! So cute that you used a gingerbread person cookie cutter and it worked out great. I am so happy your family loved the recipe :)

  7. TraceyR

    Delicious! I made a few swaps as I am gluten-free and nut-free (not by choice!). I used 2 1/4 AP Gluten-Free flour, 1/4 C Tapioca flour, 1/2 C Coconut Flour instead of the flours in the original recipe. I also used the apple cider vinegar to make the "buttermilk" with the oat milk as I did not have an lemons on hand. All in all, it turned out great. I might decrease the maple syrup next time as with the copious amounts of dark chocolate chips on top and extra maple syrup on top it was quite sweet…but that it not necessarily a bad thing. I plan to cut into squares and freeze for future breakfast (or maybe even use as a dessert with some coconut ice cream on top!). I might never make regular griddle pancakes again. Thanks for the recipe.

    1. Nisha Vora

      Hi Tracey! So happy you enjoyed the pancakes and were able to customize them to your dietary needs. I love the idea of using some tapioca flour with the gluten-free flour – brings that nice lightness.
      And yes, these pancakes are quite sweet on their own (I typically don’t add any extra maple syrup on mine, but my boyfriend does hehe), and you can totally decrease the amount in the batter and it will be perfectly fine.
      I too am not going to be making traditional pancakes anymore either!

  8. Maneesha

    AMAZING SO AMAZING! I made these this morning, and they turned out fabulous! Super fluffy!

    1. Nisha Vora

      YAY! So happy to hear that, Maneesha! Thank you for your feedback! I actually made them for my family yesterday and they were so surprised by how fluffy they got!

  9. Michele

    I made these this morning and they were the BOMB! (I did not have any chocolate chips so mine were sans chocolate) I didn’t even use any syrup/sweetener afterwards. A helpful hint: My pancakes stuck to the parchment paper, so people should make sure to either spray, use a silpat or something to ensure they don’t stick.

    1. Nisha Vora

      Hi Michele! I am so happy you loved them! I love that you don’t need extra syrup for serving. Thanks for the feedback on the parchment paper – I suspect it varies across type of pan, brand of parchment paper, etc., so it’s good to know!

  10. Laurnie

    These were wonderful! Delicious and so simple to make. I actually find it soothing to make traditional pancakes, something about waiting for the bubbles to rise is very meditative for me, BUT, I loved how hands free this was! Since I love maple syrup, I cut down on the sweetener in the batter and also left out the chocolate chips–still completely satisfying! I will happily make these again. This is the second recipe I’ve made of yours, Nisha–the pumpkin pasta got me hooked–and I’m so happy to have your blog as a resource! Thank you!!

  11. ranjani

    Hey Nisha, loved this recipe! It was a total hit! I made some substitutions and I was nervous about the outcome but the recipe is quite forgiving and worked out well. I used one cup AP flour, one cup einkorn AP flour and one cup almond flour. I used cream of tartar and baking soda in place of baking powder. The pancake turned out nice & fluffy and so satisfying👌 Thank you😊

  12. Elisabeth

    Hi Nisha! I love following you and your recipes to help inspire my family to have a more vegan diet. I am excited to try this recipe this weekend. Do you think I can substitute the pumpkin with sweet potatoes (that’s what I have on hand)?? Thank you so much!

    1. Nisha Vora

      Hi Elisabeth, thank you so much! You are too sweet. Yes, you can use sweet potato puree, but go easy on the maple syrup (or omit), as sweet potatoes are considerably sweeter than pumpkin.

  13. Amanda

    Has anyone tried a half recipe? Either in a smaller glass dish (9×13?) or half sheet pan? My daughter and I are the only pancake eaters in our house, and I think a full sheet pan would be too much.

    1. Amanda

      I halved this, and in case anyone wants to try it, it worked great. I used the small pan that fits in our toaster oven. Delicious!

  14. Priti

    Hi nisha! I just discovered your blog and love it. Can I sub pumpkin spice for the spices? Would It use the same amount? I don’t have ground cloves :) excited to make this for my kids! Love your recipes so far!

  15. Tania Klein

    Hi Nisha!
    Do you have the gingerbread pancake recipe in your blog somewhere? I cannot seem to find it. I am so very interested in trying this one!

    1. Nisha Vora

      Hi Tania, I included the gingerbread variation in a PDF – you can download it here! https://www.dropbox.com/s/rrtv81cugmufwim/Vegan%20Sheet%20Pancakes%20-%20Rainbow%20Plant%20Life.pdf?dl=0

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