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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 1 vote
Prep Time 15 mins
Cook Time 14 mins
Total Time 29 mins
Course Breakfast
Cuisine American
Servings 12 people

Ingredients
  

Dry Ingredients

  • 2 1/2 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 1/2 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 1/2 lemons
  • 2 flax eggs 2 tablespoons flax meal + 6 tablespoons water, mixed
  • 1/4 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. 
Keyword baking, breakfast, dairy free, fall recipes, pancakes, pumpkin, pumpkin spice
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