Vegan Pumpkin Sheet Pan Pancakes (gluten-free)

These Vegan Pumpkin Sheet Pan Pancakes are such an easy and delicious gluten-free breakfast idea for the whole family! Plus they’re great to meal prep too.

We have long loved our sheet pan pancakes over here as a delicious and healthy breakfast option. And this pumpkin version is one of my favorites yet!

I love using pumpkin puree in this recipe to make make extra fluffy and moist. Plus it adds some extra nutrients from the squash. Similar to what a banana or applesauce would do in a recipe. Making these also very toddler-friendly and great for babies if you are looking for a soft breakfast food to give them besides oatmeal.

These pancakes also reheat very well so they are great for meal prep. I keep a batch in the fridge at most times to have anytime of the day. Or you can store them in the freezer for two months.

Tip: add in your favorite pancake mix-in’s like chocolate chips or walnuts into the batter too!

What ingredients are in Pumpkin Sheet Pan Pancakes:

• Non-dairy milk – or use regular milk if not dairy-free. But almond, oat, coconut, anything works!
• Maple syrup – I haven’t used another sweetener here. If you want these lower in sugar you can omit as well
• Pumpkin puree – I usually get organic canned pumpkin puree
• Gluten-free all purpose flour – or use regular all purpose flour if not gluten-free
• Almond flour – I haven’t tested another sub here
• Mix-in’s if using: chocolate chips or walnuts are great with it!

How to make one giant pumpkin pancakes:

1. Preheat oven to 350 degrees and grease a 9×13 rimmed baking sheet with oil/spray
2. Mix together milk, maple syrup, pumpkin and vanilla until smooth
3. Mix in flours, baking powder, baking soda and cinnamon until smooth
4. Fold in any mix-in’s if using then pour onto baking sheet and bake in oven for about 18-20 minutes or until edges are golden
5. Allow the pancakes to cool for a bit then slice and serve with maple syrup and desired toppings

Tips for success making sheet pan pancakes: 

• You can also make these as traditional pancakes over a skillet if you want! I love the sheet pan version as a quick cooking tip. But if prefer regular pancakes, grease a skillet with butter/oil and spoon about 1/4 cup batter onto skillet per pancakes and cook for about 5 minutes on medium/low heat and then flip and cook until ready (about another 3 minutes!)
• If you want to make this without sweetener, omit the maple syrup! They obviously won’t be as sweet but my kids love them even without syrup
• Serve these with yogurt, whipped cream or any other favorite pancake toppings
• Speaking of which – don’t forget to add some mix-in’s like chocolate chips or walnuts to the batter
• If not vegan or gluten-free, you can use regular all purpose flour for gf flour and regular dairy milk too

A few other family favorite breakfast ideas:

Easy Breakfast Berry Yogurt Bake

Healthy Chocolate Chip Banana Bread Baked Oatmeal Bars

Gluten-free Spinach Banana Pancakes

Gluten-free Breakfast Cookies!

Print