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    Home » Vegan Recipes » Breakfast

    October 15, 2020 Breakfast

    Pumpkin Spice Sheet Pan Pancakes

    Jump to Recipe Print Recipe

    Get into the fall spirit with these fluffy, delicious Vegan Pumpkin Spice Sheet Pan Pancakes—an easy, one-pan recipe perfect for cozy mornings and full of autumn flavors! 🍂

    stack of pumpkin spice sheet pan pancakes | food blog | hearth health happiness

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    Jump to:
    • ❤️ Why you'll love these pumpkin spice pancakes
    • 🎃 Ingredients
    • Recipe
    • 💡 Tips for the best pumpkin spice sheet pan pancakes...

    ❤️ Why you'll love these pumpkin spice pancakes

    For some reason, the pumpkin spice craze has hit me hard this year, even though I've technically never had a pumpkin spice latté. I know, go ahead and revoke my foodie card. I do enjoy spices and pumpkin, though, so pumpkin spice is enjoyed in my home a number of different ways. As is evidenced by this twist on a classic: sheet pan pancakes. If we're being honest with one another - which we always are, right? - I love everything about these: the color, the texture, the fact they aren't overly sweet (with the exception of your topping choice), and how they smell while baking. It is seriously divine.

    My absolute favorite aspect to sheet pan pancakes overall is the fact that you don't have to hop up and down from the table to make a fresh batch (which is something I vividly remember from my childhood). And, you can make enough to freeze for another time, if your group is small. Though you can cook pancakes on a large griddle at once, not all of us have griddles at the ready and certainly not large enough to make a healthy batch for a crowd. (Though, most of us probably aren't gathering in large crowds right now, anyway.) Most of us have sheet pans and why not put them to good use?

    Can You Keep Pancake Batter Overnight in the Fridge?

    100% YES! This recipe only requires 14 minutes to bake, so it's easy to get up in the morning and pop it in the oven. If you have kids or are preparing for overnight guests, I would suggest making this the night before and storing in an air-tight container in the fridge. I would suggest using it within a few days, or freezing for up to one month. 

    pumpkin spice sheet pan pancake batter | hearth health happiness
    Look at that gorgeous pumpkin batter - this leads to some DELICIOUS pancakes. 😉

    🎃 Ingredients

    Dry Ingredients

    Unbleached all-purpose flour: I prefer to use unbleached flour because I like the fact it *might* have less chemical treatment during processing; though, this depends upon the brand. Ultimately, it provides a bit stronger structure for baked goods, which is more versatile in my kitchen. That being said, bleached flour tends to produce a lighter, brighter, and more tender end result. Keep in mind that the end result is hardly noticeable, if at all. If you are curious about the detailed difference between the two, I think The Kitchn's article offers a great comparison.

    Baking powder: I enjoy a good leavening agent and use traditional double-acting baking powder from the supermarket.

    Baking soda: Thanks to "buttermilk" and brown sugar in the mix, I like adding a little baking soda that will interact with the acidic ingredients. Usually, baking soda is the only leavening agent when mixed with acidic ingredients, but I wanted both baking powder and baking soda, so only include a teaspoon in this sheet pan pancake recipe.

    Pumpkin spice: These are pumpkin spice pancakes after all! It's important to make everything smell like fall while we're baking and this perfectly compliments the pure pumpkin. Make your own homemade pumpkin spice by grabbing the recipe from my IG post welcoming October. 

    Salt: Kosher or pink Himalayan salt is best for this recipe so it mixes evenly throughout the batter. Plus, salt contributes to overall taste and we want all the flavor we can get!

    Wet Ingredients

    Soy milk: You can use the plant-based milk of your choice, or use traditional buttermilk if you would like to forego plant-based options.

    Lemon juice: I add the juice of 1 ½ lemons to the soy milk to let it serve as a plant-based buttermilk. Ultimately, this creates a more tender "crumb" and helps prevent rapid staling.

    Extra virgin olive oil: Traditional pancake recipes use butter, but I wanted to use a healthier oil. Just be sure to use an oil that is lightly flavored; heavy and cheap olive oils can create a bit of an after-taste.

    Flax meal eggs: Again, I just wanted to add the nutrition of the flax meal and decrease the amount of saturated fat in the recipe. You are welcome to use regular eggs without issue. The flax eggs are interchangeable on a 1:1 ratio.

    Pure pumpkin: The Libby's Pure Pumpkin crop was a little delayed this year, but after 4 trips to different supermarkets, we were finally able to grab some. SO good.

    Light brown sugar: I just think the brown sugar flavor profile lends itself to a "heavier" addition like the pumpkin. Plus, it acts as an additional acidic ingredient that interacts with the baking soda.

    overhead image of pumpkin spice sheet pan pancakes | hearth health happiness
    I don't know which is prettier - the silky, aquafaba whipped cream or the fluffy sheet pan of pumpkin pancake deliciousness.

    Pro Tip: Cornstarch

    What makes this batter particularly fluffy is the addition of cornstarch, which lowers the protein content in the dough while still helping provide structure. Interested in more tips to make pancakes extra light and fluffy? Check out this article (and fun activity for kids!) about the science behind light and fluffy pancakes from the Scientific American.

    Recipe

    stack of pumpkin spice sheet pan pancakes | food blog | hearth health happiness

    Pumpkin Spice Sheet Pan Pancakes

    Melanie Lorick
    The ideal fall comfort breakfast, pumpkin spice sheet pan pancakes don't require a large griddle, or the need to hop up and down from the table to make fresh pancakes throughout brunch. Just mix, add to the sheet pan, and bake! Plus, who doesn't love another vehicle for pumpkin spice and a square pancake every once in a while?
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 14 minutes mins
    Total Time 29 minutes mins
    Course Breakfast
    Cuisine American
    Servings 12 people
    Calories 68 kcal

    Ingredients
      

    Dry Ingredients

    • 2 ½ cups all-purpose flour I use unbleached flour
    • 4 teaspoons baking powder
    • 3 teaspoons pumpkin spice
    • 2 teaspoons cornstarch
    • 1 teaspoon baking soda
    • 1 teaspoon kosher salt

    Wet Ingredients

    • 1 ½ cups plant-based milk I use soy milk
    • 4 tablespoons extra virgin olive oil
    • 1 15 ounce can pure pumpkin
    • 3 tablespoons lemon juice approx. 1 ½ lemons
    • 2 flax eggs 2 tablespoons flax meal + 6 tablespoons water, mixed
    • ¼ cup light brown sugar

    Instructions
     

    • Preheat oven to 410ºF.
    • Mix wet ingredients until thoroughly combined; void of major lumps and a uniform pumpkin orange color.
    • Whisk dry ingredients together, until evenly combined.
    • Slowly stir the dry ingredients into the wet, until you have an even consistency. Once you have reached a uniform consistency, stop stirring so as not to overwork the dough.
    • Spray a sheet pan (I use a half sheet pan, about 17.25" x 12.25") with non-stick cooking spray. Pour the batter and spread evenly.
    • Bake for 14 minutes or until a toothpick inserted in the center comes out clean. Serve with your choice of topping and enjoy!

    Notes

    You are welcome to use regular buttermilk and regular eggs in this recipe. The measurements are a 1:1 ratio. 

    Nutrition

    Serving: 1pancakeCalories: 68kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 10mgPotassium: 49mgFiber: 1gSugar: 2gVitamin A: 50IUVitamin C: 6mgCalcium: 30mgIron: 0.14mg
    Keyword baking, breakfast, dairy free, fall recipes, pancakes, pumpkin, pumpkin spice
    Tried this recipe?Let us know how it was!
    pumpkin spice sheet pan pancakes stacked with syrup
    I preferred these with a little butter and syrup, but you are welcome to pick your own topping!
    overhead image of pumpkin spice pancakes with aquafaba whipped cream | hearth health happiness
    Or, enjoy with a little aquafaba whipped cream and sprinkle of pumpkin spice!

    💡 Tips for the best pumpkin spice sheet pan pancakes...

    I do have a few notes to help ensure the best possible sheet pan pancake outcome:

    • Spray or grease the sheet pan before baking. This makes quite a bit, so I recommend a large sheet pan - mine measures 17.25 x 12.25 inches on the interior. This is also known as a professional half sheet pan, if we're getting technical.
    • Use whatever topping suits your palate and dietary needs best. I tried two different toppings with these (so far), including aquafaba whipped cream sprinkled with a little extra pumpkin spice and traditional butter with syrup. But, you can experiment with your own!
    • If you use syrup, maple is always best. However, sometimes we need to whip up a quick batch and don't always have maple syrup on hand. If you find yourself in this bind, I do suggest keeping maple syrup on hand. Bring 1 cup granulated sugar, 1 cup light brown sugar, and 1 cup water to a boil. Add about 1 teaspoon maple flavoring and reduce to a simmer (you don't want it boiling for long at all...just enough to allow the sugars to dissolve). This makes a few cups of syrup, so you will - most likely - have leftovers.
    • Enjoy immediately, or store in an airtight container in the refrigerator for up to a week. It can be frozen as well for longer storage. That is, IF you have any leftovers. I seriously doubt that will be the case.

    Now, all I need to know is what topping you're going to pair with these pancakes? Snap a pic and share with me if you make them. It will be like we are visiting with each other for brunch!

    While we're on the topic of fall, don't forget to check out my favorite Instagram autumnal story stickers - almost ALL of them pair well with an image of your pumpkin spice sheet pan pancake breakfast. 😉

    Until next time, friends, cheers to your hearth, health, and happiness!

    text instructions to share your pictures with me on instagram
    Pumpkin spice sheet pan pancake slices stacked on plate with vegan butter on top. Name of recipe overlayed on top of image


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    Reader Interactions

    Comments

    1. LaRena’s Corner says

      October 19, 2020 at 9:48 pm

      Sheet pancakes are the best. So much easier to make. Thanks for sharing. They look astounding and delicious!

      Reply
      • hearthhealthhappiness says

        October 19, 2020 at 10:21 pm

        Thanks so much! I'm always happy with anything that keeps time in the kitchen stress-free (but still tasty!). Hope all is well with you - I'm sure you're baking up some delicious goodies right now! 🤗

        Reply
      • Suzie says

        October 20, 2020 at 12:51 pm

        They look delicious, excited to try!

        Reply
        • hearthhealthhappiness says

          November 01, 2020 at 11:21 am

          Hi, Suzie! Thanks so much - let me know if you do! Hope your November is off to a great start! 🤗

          Reply
    2. Samiah Nicole says

      October 20, 2020 at 1:02 pm

      These are absolutely delicious! I love the light and spongy texture. Thanks for the recipe!!

      Reply
      • hearthhealthhappiness says

        November 01, 2020 at 11:21 am

        Thank you so much, Samiah!! Absolutely - the flavor and texture combination is our favorite part. That, and the fact it's quick to make! 😉 Hope you are doing well!

        Reply
    3. Melanie Lorick says

      May 20, 2024 at 9:09 pm

      5 stars
      Perfect for fall!

      Reply
    5 from 2 votes (1 rating without comment)

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    Welcome! I'm Melanie - the founder and content creator of Inspired Epicurean. I share delicious vegan recipes (with a few flexitarian recipes from my pre-vegan days).


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