Pumpkin Sheet Pan Pancakes
Pumpkin Sheet Pan Pancakes- forget standing over the skillet waiting for your pancakes to cook! These pancakes are baked, requiring less hands on time. Perfect for prep ahead breakfasts or serving guests!
I have a confession. I hate making pancakes. Don’t get me wrong, I love EATING pancakes, but getting the pan temperature just right, worrying if they’re going to burn, flipping them so that they stay in a nice round circle…it’s too much pressure.
As soon as I heard of this sheet pan pancake trend, I knew it was meant for (ahem, inpatient) people like myself. All you have to do is pour the batter in a sheet pan and bake? Music to my ears.
Pumpkin Sheet Pan Pancakes Ingredients
- Spelt Flour- This is my go-to whole grain flour because it’s not quite as earthy as whole wheat and it’s lower in gluten making it ideal for those with gluten intolerance (not allergies). That said, it’s easily interchangeable with whole wheat or all-purpose flour if that’s what you have on hand.
- Baking Powder- Used as our leavening agent, this ingredient is necessary for fluffy pancakes.
- Pumpkin Pie Spice and Cinnamon- Both of these provide that signature spice for pumpkin baked goods.
- Coconut Sugar- The recipe calls for just a few tablespoons since we’ll be using maple syrup for topping. You could also use brown sugar, if that’s what you prefer.
- Milk- I like to keep these dairy-free by using plant milk. Oat milk works especially well.
- Vanilla Extract- This just enhances the flavor but isn’t entirely necessary.
- Apple Cider Vinegar- Using vinegar combined with plant milk creates a buttermilk flavor and also reacts with the leavening agent to help the pancakes rise.
- Pumpkin Puree- Necessary for moisture and pumpkin flavor, obviously.
- Eggs- These also help leaven the pancakes but you can sub 2 flax eggs to make them vegan. You will also need to add 1 teaspoon baking soda to help them rise.
- Molasses- Optional but recommended, molasses boosts the iron content and makes for extra moist and flavorful pancakes.
- Melted Vegan Butter or Oil- Just a bit of fat is needed for moisture and to prevent burning. I like to use melted vegan butter but any neutral flavored oil will work.
These pumpkin pancakes couldn’t be easier and I love that the recipe makes so many servings so that you can serve a crowd or have leftovers to freeze and reheat on busy mornings.
Want more pumpkin breakfast recipes?
- Healthy Pumpkin Baked Oatmeal
- Whole Grain Pumpkin Spice Oatmeal
- Healthy Flourless Pumpkin Muffins
- Pumpkin Spice Steel Cut Oatmeal
- Flourless Vegan Pumpkin Oatmeal Waffles
Pumpkin Sheet Pan Pancakes
Forget standing over the skillet waiting for your pancakes to cook! These pancakes are baked, requiring less hands on time. Perfect for prep ahead breakfasts or serving guests!
Servings: 10 people
Ingredients
- 3 cups spelt flour
- 1 tablespoon baking powder
- 3 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 4 tablespoons coconut sugar
- 1/2 teaspoon salt
- 2 cups non-dairy milk, I like oat milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 15 ounces pumpkin puree
- 2 eggs, or 2 flax eggs (see notes)
- 2 tablespoons molasses
- 3 tablespoons melted vegan butter
Instructions
- Preheat the oven to 425°F then lightly grease a 17x12" half sheet pan.
- In a large bowl, whisk together the spelt flour, baking powder, pumpkin pie spice, cinnamon, coconut sugar and salt.
- In a separate bowl or large measuring cup, combine the milk and vinegar. Allow to sit for a few minutes. Then add the vanilla, pumpkin puree, and eggs. Whisk everything together then pour into the bowl with the dry ingredients. Stir a few times then add the melted coconut oil. Fold everything together until a smooth batter forms.
- Pour the batter into the greased baking pan, smoothing out evenly to the sides. Bake in the oven for about 20 minutes, until a fork or toothpick comes out clean when stuck into the center. Allow to cool for a few minutes before slicing and serving warm with pure maple syrup.
Notes
Serving size is for two pancakes per person. Leftovers can be refrigerated for up to 1 week or frozen for up to 3 months (when properly sealed).
To make these vegan substitute the eggs with 2 flax eggs (2 tablespoons ground flax whisked with 6 tablespoons water- allow to sit for 5 minutes, until thickened). Add 1 teaspoon baking soda with the dry ingredients as well.
Nutrition
Calories: 250kcal, Carbohydrates: 40g, Protein: 8g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 32mg, Sodium: 195mg, Potassium: 350mg, Fiber: 6g, Sugar: 8g, Vitamin A: 7011IU, Vitamin C: 5mg, Calcium: 148mg, Iron: 3mg
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
