I know pancakes are typically made on the stovetop in a pan, but have you heard of sheet pancakes? I’m not sure if this is a new trend, but I’m completely obsessed. These vegan pumpkin pancakes are oven baked!

If I’m being honest, I’ve never been great at making traditional pancakes. I never flip them in time and they always get burnt. Enter… sheet pancakes! These baked pancakes are so incredibly tasty. And, I think they’re easier to prepare than traditional pancakes.

You can bake these pancakes and serve them for breakfast right away. Or, you can freeze them for a quick and easy breakfast later. Pumpkin puree and almond milk make the perfect vegan batter for these delectable pancakes. If you’re not convinced yet, try them out once and get hooked!

If you’re looking for the perfect topping for these pancakes, head on over to my pumpkin pie spice whipped cream. Look at me, it’s the beginning of spring and I’m drooling over fall foods!

Ingredients needed for these oven baked vegan pancakes

• Flour – This is not a gluten free recipe. I haven’t tried using a different flour for this recipe, but all flours behave differently. I would not substitute a different flour.
• Baking powder – This helps the pancakes rise and gives them their cakey texture.
• Pumpkin pie spice – If you don’t have pumpkin pie spice, you can easily make your own. Just mix together ¾ tsp ground cinnamon, ½ tsp ground ginger, and ¼ tsp ground cloves.
• Almond milk – You can use another dairy-free milk if you don’t want to use almond.
• Dark brown sugar – You can use coconut sugar if you prefer. But, I would not skip the sugar entirely as it is nessecary for this recipe!
• Vegetable oil – I like to use olive oil. You can use coconut but you will notice the flavor difference.
• Pumpkin puree – The star of this recipe! This adds flavor, moisture, and substance to these sheet pancakes.

Tips for making oven baked pancakes

The process for making sheet pancakes is actually pretty similar to regular pancakes. The only difference is, you’re not pan-frying them, you’re baking them. Follow these tips for the best results.

• Line your baking sheet with parchment paper to prevent the batter from sticking. It will be a lot easier to cut the pancakes after they’re finished cooking.
• Mix the dry ingredients first, then the wet ingredients along with the sugar in a separate bowl. This helps prevent clumps and allows for even ingredient distribution.
• You can make these pancakes thicker by using a smaller baking dish. You’ll want to bake them an additional 5 minutes, or until the top springs back when touched.
• Try to avoid over-mixing the batter. You want all the ingredients to be well incorporated, then you can pour the batter into the sheet pan.
• You can add in additional ingredients like chocolate chips or fresh blueberries. I’m all for experimenting in the kitchen.
• Top with maple syrup, fresh fruit or whipped cream.

So, what do you think? Is this just a fancy version of “regular cake”? Some may argue that’s true. But if that’s the case, I’m all for having cake for breakfast.

Print

Vegan Oven Baked Pumpkin Pancakes

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6 people

Ingredients

• 1 ¼ cup all-purpose flour
• 1 tbsp baking powder
• 1 1/2 tsp pumpkin pie spice or use spices in notes
• ½ tsp coarse salt
• ¾ cup pumpkin puree
• 1 cup almond milk or other dairy-free milk
• 2 tbsp. vegetable oil
• 2 tbsp. dark brown sugar

Instructions

1. 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.
2. 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.
3. In a large bowl, whisk together the pumpkin puree, vegetable oil, and brown sugar until smooth.
4. Add 1/3 of the almond milk, whisking until smooth. Add ½ the flour mixture and stir until smooth. Alternate adding 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.
5. Scrape onto prepared baking sheet. Spread to the edges until perfectly level.
6. 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.
7. Serve right away with vegan butter, maple syrup, extra cinnamon, or any other toppings.

Recipe Notes

Pumpkin pie spice blend: ¾ tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground cloves