Pumpkin Spice Sheet Pan Pancakes

5 from 2 votes

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?

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Prep Time 15

Cook Time 14

Total Time 29

Servings: 12 people

Course: Breakfast

Cuisine: American

Calories: 68

Ingredients Method Nutrition Video Notes

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
1 teaspoon pure vanilla extract

Method

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!

Nutrition

Serving: 1pancakeCalories: 68kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 10mgPotassium: 49mgFiber: 1gSugar: 2gVitamin A: 50IUVitamin C: 6mgCalcium: 30mgIron: 0.14mg

Video

Notes

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

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