HERE FOR THE GOOD STUFF? THESE DISCOUNT CODES ARE FOR YOU

Vegan Pumpkin Sheet Pan Pancakes (gluten-free)

October 27, 2022

    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.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

    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.

    • Author: Rachel
    • Prep Time: 5 mins
    • Cook Time: 20 mins
    • Total Time: 25 mins
    • Yield: 12 pancakes 1x

    Ingredients

    Scale
    • 2 cups non-dairy milk
    • 1/3 cup maple syrup
    • 1 cup pumpkin puree 
    • 1 teaspoon vanilla extract
    • 2 cups gluten-free all purpose flour
    • 1/2 cup almond flour
    • 2 tablespoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon cinnamon
    • Optional: chopped walnuts or chocolate chips to mix in!

    Instructions

    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

    Notes

    *Store in fridge for 5 days or freezer for 2 months

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    I love seeing you what you make my recipes!
    Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

    Leave a Reply

    Your email address will not be published.

    Recipe rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Click to edit CSS
    Click to edit CSS
    rachLmansfield

    rachLmansfield