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Vegan Pumpkin Sheet Pancakes

Vegan Pumpkin Sheet Pancakes

Nisha Vora
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!
5 from 3 votes
Prep Time 15 mins
Cook Time 15 mins
Cooling Time 10 mins
Total Time 40 mins
Course Breakfast
Cuisine American
Servings 8


  • 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


  • 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.



*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.
Keyword no added oil, pancakes, pumpkin, refined sugar free
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