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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! 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 10 people
Calories: 250kcal

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