Pumpkin Sheet Pan Pancakes
Here's a quick and easy vegan pancake recipe that offers a quick and delightful vegan, soy-free breakfast or dessert option. Make this delicious pumpkin treat in 35 minutes!
Servings: people
Calories: 244kcal
Ingredients
- 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)
Instructions
- 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.
Notes
*You can substitute 1 ½ tsp/3g of your preferred pumpkin spice blend.
Calories: 244kcalCarbohydrates: 41gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 614mgPotassium: 150mgFiber: 3gSugar: 7gVitamin A: 7150IUVitamin C: 2mgCalcium: 203mgIron: 3mg
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