Baked in the oven and full of warming spices, these fluffy Pumpkin Sheet Pan Pancakes make for the perfect fall breakfast!
This post is also featured in my Easy Plant Based Breakfast Ideas For 2020 roundup.
I’ve been wanting to try out sheet pan pancakes for AGES and finally got around to it. In my opinion, baking your pancakes is the most brilliant idea. Who likes to stand by a hot stove flipping pancakes for hours?! Especially when you live in Malaysia. Especially when it’s the holidays and you want to spend time with the people you’re cooking for. I guess if you’re trying to stay away from the people you’re cooking for, then feel free to cook these insanely delicious and fluffy pumpkin sheet pan pancakes the traditional way…I won’t tell:)
What you need to make sheet pan pancakes
Using a sheet pan to bake your pancakes really does take the hassle out of cooking pancakes. We love pancakes in our house and I make them often at the start of the week so that we can simply reheat them and enjoy pancakes even on the busiest of weekdays. However, pouring the pancake batter into a sheet pan and baking them makes this the easiest pumpkin pancake recipe you’ll ever make. I’m pretty sure you could have warm, fresh pancakes on any weekday if you made them this way! Thankfully, you don’t need any special equipment to make them either:
- Quarter sheet pan (9×13 in, 23×33 cm)
- Cooking Spray
- Parchment Paper
- Mixing bowls
- Measuring cups and spoons
Sheet pan sizes for baking pancakes
Before I moved to China, I thought everyone in the world had a massive, take-up-half-your-kitchen-sized oven in their house. I quickly realized, however, that a good chunk of the world doesn’t even use an oven to cook, let alone own one. And if they did have an oven, it would be a teeny-tiny one that could sit on their counter top. That’s why we need to talk about sheep pan sizes, because as you can guess, the size of the pan you use will really affect the final outcome of this recipe!
Sheet pans, unlike cookie trays, have raised edges all the way around. That’s super important when baking pancakes in the oven as the edges keep the batter from spilling over the side. This recipe calls for a quarter sheet pan, which is about 9×13 inches or 23×33 centimeters (this doesn’t include the lips of the pan, but is the internal measurement of the pan). It’s about 1 inch deep as well. I have this one from Ikea! I’m guessing that’s a normal size sheet pan here in KL and it’s probably the standard size in most of the homes in Asia as it can fit into smaller ovens no problem. As you can see, a quarter sheet pan is the same size as a 9×13 inch baking dish. I haven’t tried it yet, but you could see if using a 9×13 inch baking dish works too. I’d recommend using a 9×13 inch baking dish that doesn’t have the rounded edges so you get closer to the quarter sheet pan size. Alternatively, two cake pans could possibly work as well. Just be sure to note that if you use a different size or style of baking dish, you’ll probably need to adjust the baking time and the final result may not be the same. I’d love to know what you try, though, and what works and doesn’t work. Let me know in the comments below!
Can you bake any pancake batter in the oven?
From what I hear, you can use sheet pans to bake all different kinds of pancake batter in the oven. I think from now on I’m going to try baking all my pancakes to see if this is true. I just highly recommend greasing and lining your sheet pan well so that the batter doesn’t stick! Another fun thing I want to try is to use large cookie cutters to cut shapes out of the pancakes once they’re baked. I know Harper would love chowing down on the head of a gingerbread man or gobbling up a plate of stars!
How to make fluffy pancakes
I’m getting so much better at making fluffy, soft pancakes and it all comes down to science. I love to use two leavening agents in my pancake batter: baking powder and baking soda. Baking powder works to leaven baked goods in a couple different ways, depending on the type you’re using. Sometimes it needs moisture and sometimes it simply needs heat. When baking soda is mixed with moisture and an acid–such as the apple cider vinegar in this recipe–it will start to react chemically and create bubbles of carbon dioxide. When using baking soda, you want to bake your batter immediately or else, if left too long, it will fall flat. So when making these pumpkin sheet pan pancakes, be sure to mix your batter together quickly and get the pan in the oven so that you can enjoy the fluffiest pancakes ever!
Vegan sheet pan pancakes photos
I always feel torn as I head into the fall season between wanting to make something extra delicious for my family and guests, but also not wanting to spend lots of time in the kitchen so I miss out on quality time with the people I love. For that reason, this recipe will be my go-t0 pumpkin pancake recipe this season for sure! I know all my guests will love these pancakes as much as we do, and we’ll all be able to sit and enjoy them hot together! In case you’re looking for more pumpkin recipes, be sure to check out the sweet and savory pumpkin recipes listed below. They are some of our favorites!
Other healthy pumpkin recipes:
If you make this pumpkin sheet pan pancake recipe and like it, please leave a 5 star rating. Share it with your friends and family and leave a comment down below! And of course, take a photo of the final product and tag @theconscientiouseater on Instagram so I can see the final product! You can watch the video on how to make these pumpkin sheet pan pancakes below. Enjoy!
Help The World Eat More Plants!
- 1 flax egg: 3 tablespoons water + 1 tablespoon ground flaxseed
- 1 1/2 cups non-dairy milk
- 1 cup pumpkin puree
- 2 tablespoons oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla
- 2 cups flour*
- 1/3 cup brown sugar
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- Preheat your oven to 425F/218C and grease a quarter sheet pan with cooking spray. Next line it with parchment paper and spray the paper again with the spray. Set aside.
- In a large mixing bowl, whisk together the ground flaxseed and water and let it thicken for 5 minutes while you prepare the rest of your ingredients.
- Once the flax mixture has thickened, add in the remaining wet ingredients, from the non-dairy milk to the vanilla and whisk well to combine.
- In a separate mixing bowl, whisk together the remaining dry ingredients, from the flour to the salt.
- Add the dry ingredients into your wet ingredients and whisk until just smooth.
- Immediately pour the batter onto your lined and greased sheet pan and bake the pancakes for 14-17 minutes or until cooked through and slightly golden.
- Remove the pan from the oven and place it on a wire rack to cool for a few minutes. After a while, if you can, carefully remove the sheet of pancakes from the pan and place it on a cutting board so you can cut it into squares or rectangles.
- Serve warm with maple syrup and/or fruit!
- Allow the leftovers to cool completely on a wire rack before storing in an airtight container in the fridge for a few days.
*I did 1 cup whole wheat flour and 1 cup white flour.
In stead of all the different individual spices, you could also just use 1 1/2 tablespoons of pumpkin pie spice!
Adapted from this recipe!
Nutrition Information:Yield: 6 Serving Size: 1 pancake
Amount Per Serving: Calories: 305Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 36mgSodium: 596mgCarbohydrates: 50gNet Carbohydrates: 0gFiber: 4gSugar: 15gSugar Alcohols: 0gProtein: 8g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.