Get ready to cozy up with autumn vibes in every bite of these Pumpkin Sheet Pan Pancakes. This golden pancake features the rich essence of pumpkin with the heartwarming spices of cinnamon, ginger, and cloves. Yum!
What are Pumpkin Sheet Pan Pancakes?
These Pumpkin Sheet Pan Pancakes are easy-to-bake and delicious vegan pancakes that are perfect fall breakfast treats and have a history that is both fun and creative. This new way of making pancakes came about because people are always looking for quick and tasty meals.
This sheet pan pancake recipe is a good example of how old and new can work well together. It was inspired by the long-standing traditions of pumpkin-themed fall feasts. It has changed the way we eat traditional pancakes by making it much easier to make a big batch of perfectly cooked pancakes that can be shared with friends and family.
So, as we look into the history of this dish, we find a recipe that both celebrates the timeless appeal of pumpkin-spiced decadence and connects the old and the new.
Read more below for its cooking tips and quick and simple step-by-step instructions. Enjoy!
Health Benefits of Pumpkin:
- Loaded with vitamins A and C, plus potassium.
- Supports healthy blood pressure.
- High in fiber for digestion and satiety.
- Low-calorie and filling.
- Beta-carotene promotes healthy skin.
- Fights free radicals for overall health.
- Strengthens the immune system.
- May reduce the risk of chronic diseases.
Tips and Procedures:
Substitutions and Additions
- Flour Variations: If you prefer a different type of flour, such as whole wheat or gluten-free alternatives, feel free to substitute them for all-purpose flour. Adjust the quantity as needed to maintain the desired consistency.
- Milk Choices: While almond milk is a popular choice, you can swap it for other plant-based or non-dairy milks like soy, oat milk, or coconut milk. Select your favorite for a personalized touch.
- Sweeteners: Dark brown sugar adds a rich flavor, but you can experiment with alternative sweeteners like maple syrup, agave nectar, or coconut sugar to suit your taste.
- Additions: Chocolate chips, dried fruits, nuts, and vanilla extract can be added to the pancake batter before baking for an added taste and texture.
- In the Fridge: To store any leftover pancakes, allow them to cool to room temperature, then place them in an airtight container or wrap them in plastic wrap. They can be refrigerated for up to 2–3 days.
- In the Freezer: These pancakes freeze well for longer-term storage. Place them in a single layer on a baking sheet and freeze until firm. Then, transfer them to a resealable freezer bag or airtight container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 2–3 months.
- On the Counter: If you plan to consume the pancakes within a few hours, keeping them at room temperature is perfectly fine. Just ensure they’re covered to prevent them from drying out.
How to Make Pumpkin Sheet Pan Pancakes:
Listed below are all the ingredients you will need:
- all-purpose flour
- baking powder
- ground cinnamon
- ground ginger
- ground cloves
- coarse salt
- pumpkin puree
- almond milk (or other plant-based milk)
- vegetable oil
- dark brown sugar
Preheat the oven to 350°F /175°C. Line a large, rimmed baking sheet with parchment paper (or grease it very well), pushing the parchment into the corners and pressing down the edges.
In a small bowl or large measuring cup, mix the dry ingredients such as flour, baking powder, salt, and spices. Use a whisk to blend everything together. Set aside:
In a large bowl, whisk together the pure pumpkin puree, vegetable oil, and brown sugar until smooth:
Add ⅓ of the almond milk, whisking until smooth. Add ½ the flour mixture and stir until smooth:
Alternately add the remaining almond milk and flour mixture, ending with the milk. You may have to switch to a spatula at the second addition of flour:
Scrape onto the prepared baking sheet. Spread to the edges until perfectly level.
Bake for 22–25 minutes until it springs back when touched. For thicker pancakes, you can use a 9” x 13”/22.5cm x 32.5cm baking pan and bake for 25–30 minutes:
Serve right away with vegan butter, maple syrup, extra cinnamon, or any other toppings. Happy eating!
Frequently Asked Questions:
Yes, you can! Simply roast or steam fresh pumpkin until it’s soft, then puree it until smooth. Use the same quantity (¾ cup/185g) in the recipe as you would with canned pumpkin puree.
Absolutely! You can replace almond milk with dairy milk or any other plant-based milk of your choice, like soy, oat, or coconut milk. Just ensure it aligns with your dietary preferences.
While it’s best to bake the pancakes immediately after preparing the batter for optimal results, you can make the batter ahead and store it in the fridge for up to 24 hours. Allow it to come to room temperature before baking for the best texture and flavor.
Pumpkin Sheet Pan Pancakes
- 1¼ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon coarse salt
- ¾ teaspoon ground cinnamon*
- ½ teaspoon ground ginger*
- ¼ teaspoon ground cloves*
- ¾ cup pumpkin puree
- 2 tablespoons vegetable oil
- 2 tablespoons dark brown sugar
- 1 cup almond milk (or other plant-based milk)
- Preheat oven to 350° F/175 C. Line a large, rimmed baking sheet with parchment paper (or grease it very well), pushing the parchment into the corners and pressing down the edges.
- In a small bowl or large measuring cup, mix the flour, baking powder, salt, and spices. Use a whisk to blend everything together. Set aside.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, and brown sugar until smooth.
- Add ⅓ of the almond milk, whisking until smooth. Add ½ the flour mixture and stir until smooth. Alternately add the remaining almond milk and flour mixture, ending with the milk. You may have to switch to a spatula for the second addition of flour.
- Scrape onto the prepared baking sheet. Spread to the edges until perfectly level.
- Bake for 22-25 minutes until it springs back when touched. For thicker pancakes, you can use a 9” x 13”/22.5cm x 32.5cm baking pan and bake for 25-30 minutes.
- Serve right away with vegan butter, maple syrup, extra cinnamon, or any other toppings.