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Vegan Pumpkin Sheet Pancakes
5 from 34 votes

Vegan Pumpkin Sheet Pancakes

Vegan Pumpkin Sheet Pancakes are a moist, spiced breakfast baked in a large sheet pan. Made with almond and all-purpose flours, pumpkin puree, warming spices, and maple syrup, these pancakes have a tender crumb and lightly sweet flavor. Optional vegan chocolate chips add richness, while the use of almond milk and lemon juice creates a vegan “buttermilk” that helps them rise.

Prep Time
15 mins
Cook Time
15 mins
Cooling Time
10 mins
Total Time
40 mins
Servings: 8
Calories: 255 kcal
Course: Breakfast
Cuisine: American

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat oven to 425°F (218°C) and position an oven rack in the middle.
  2. Stir together the almond milk and lemon juice in a medium bowl and set aside to curdle. This is the vegan “buttermilk.”
  3. In a large bowl, mix together the flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  4. 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.
  5. Allow the batter rest for 5-10 minutes. This helps it rise.
  6. Meanwhile, line a half sheet pan (18×13 inch pan, also referred to as a 16×11 inch pan) with parchment paper.
  7. 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.
  8. 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.
  9. 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.
  10. 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

  • Use thinner plant-based milks like almond milk; if using thicker milks such as oat or coconut, thin them with water for better batter consistency.
  • You can substitute apple cider vinegar for lemon juice to make the vegan buttermilk.
  • Almond flour adds a light, fluffy texture but can be omitted with extra all-purpose flour, though the texture will change.

Nutrition Information

Calories 255kcal (13%) Carbohydrates 40g (13%) Protein 7g (14%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Sodium 714mg (30%) Potassium 137mg (3%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 4769IU (95%) Vitamin C 3mg (3%) Calcium 325mg (33%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 255

% Daily Value*

Calories 255kcal 13%
Carbohydrates 40g 13%
Protein 7g 14%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 714mg 30%
Potassium 137mg 3%
Fiber 4g 16%
Sugar 11g 22%
Vitamin A 4769IU 95%
Vitamin C 3mg 3%
Calcium 325mg 33%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.