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Vegan Pumpkin Sheet Pancakes

Balanced, flavorful, and enjoyable—this recipe has it all.

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 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 ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground 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

    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

  • *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.

Nutrition Information

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

Nutrition Facts

Serving: 8Serving

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.