Pumpkin Sheet Pan Pancakes

Fall is in the air and now everything is Pumpkin Spice everything. Well I love pumpkin all year round, and this recipe is made more than once a month. Pumpkin Sheet Pan Pancakes are so easy, delicious and hands off because they are baked in the oven.

Pumpkin sheet pan pancakes are great for feeding a lot of people at one time or for meal prep. These delicious pancakes reheat easily and are full of fall spices. I had never heard of sheet pan pancakes until last year and now they are my favorite for meal prepping.

What you will need to make these

  • Cookie sheet with a rim or 9 x 13 baking dish, non stick is best
  • Puree Pumpkin, not pumpkin pie filling
  • Ground flaxseed to make our flax egg or you can use a egg replacer
  • All purpose flour but you can use a gluten free blend
  • Baking powder and baking soda to make these light and fluffy

Why do you need to make this recipe?

  • Easy, fast and less clean up
  • Everyone can eat the the same time
  • Vegan, Oil Free, Starch Solution Friendly
  • Great for meal prep, breakfast and brunches- the oven does all the work

Cooking times will vary depending it you use a 9 x 13 baking pan or a baking sheet which will make thinner pancakes. Using a baking sheet pan may only need 10-12 minutes of baking time.

These can also be frozen and defrosted as you need them. I hope you try these and tag me if you do.

Pumpkin Sheet Pan Pancakes

Pumpkin Sheet Pan Pancakes
Prep Time 10 minutes
Cook Time 18 minutes
Course Breakfast, brunch
Cuisine American
Servings 8


  • 1 tbsp ground flax
  • 3 tbsp water to make flax egg
  • 1 ½ cups plant based milk
  • 2 tbsp apple cider vinegar
  • 1 cup pumpkin puree
  • 1 tsp vanilla
  • 2 cups All purpose or Gluten free blend
  • ¼ cup brown sugar
  • 1 tbsp cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice blend
  • ½ tsp salt

Pumpkin Pie Spice Blend

  • 3 tbsp ground cinnamon
  • 1.5 tsp ground nutmeg
  • 2 tsp ground ginger
  • 1 tsp ground allspice
  • 1 tsp ground cloves


  • Preheat oven to 425 degrees F.
  • Prepare you pan by spraying with non stick spray or parchment paper. Set aside.
  • In a large mixing bowl, whisk together the ground flaxseed and water and set aside for 5-10 minutes to allow to gel. Then add remaining wet ingredients.
  • In a separate bowl, whisk together the remaining dry ingredients, from flour to salt.
  • Add dry ingredients into your wet ingredients and whisk until smooth.
  • Immediately pour the batter into your lined baking pan and bake for 14-17 minutes, or until cooked through and golden brown.
  • Remove pan from oven and place on cooling rack to cool for a few minutes.
  • Carefully remove from pan and count into squares. Serve with maple syrup and/or fruit, pumpkin seeds or vegan whip topping.
  • This recipe was adapted from The Conscientious Eater.


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Keyword Baked Pancakes, Beginner, Budget Friendly, Easy, Oil Free, Pancakes, Plant Based, Pumpkin, Starch Solution, Vegan
Tried this recipe?Let us know how it was!