Pumpkin Spice Sheet Pan Pancakes

12 people
29 min

Pumpkin Spice Sheet Pan Pancakes are your new favorite fall breakfast. Perfect for brunch with a crowd because it only takes 14 minutes to bake and offers a delightful consistency (and flavor) that we all love with traditional pancakes (make the batter the night before and let chill in the fridge to save prep time). These are made lighter without sacrificing flavor using (1) flax meal eggs instead of regular eggs, (2) plant-based buttermilk, and (3) a hint of brown sugar. If you prefer traditional ingredients, though, you can absolutely substitute regular eggs and buttermilk with no changes to the amounts/ratios.The pure pumpkin adds moisture and that subtle fall flavor that makes it a top comfort food and the pumpkin spice gives it a little kick for a fun burst of flavor. Pumpkin spice has a new friend and I hope you enjoy this as much as we have! Find more at: Inspired Epicurean.

We're all about some gorgeous pumpkin color. 🎃😍🧡

Post-oven cooling with some prepared aquafaba whipped cream. We topped with whipped cream and an added sprinkle of pumpkin spice for one stack and butter with syrup for another. Both were delicious!

Topped with aquafaba whipped cream and pumpkin spice.

A little butter and syrup was a perfect compliment to the robust pumpkin flavor!

Pumpkin Spice Sheet Pan Pancakes
Recipe details
  • 12  people
  • Prep time: 15 Minutes Cook time: 14 Minutes Total time: 29 min
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Ingredients
Dry Ingredients
  • 2 1/2 cups all-purpose flour I use unbleached flour
  • 4 tsp baking powder
  • 3 tsp pumpkin spice
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp kosher salt
Wet Ingredients
  • 1 1/2 cups plant-based milk I use soy milk
  • 4 tbsp extra virgin olive oil
  • 1 15 oz. can pure pumpkin
  • 3 tbsp lemon juice approx. 1 1/2 lemons
  • 2 flax eggs 2 tbsp. flax meal + 6 tbsp. water, mixed
  • 1/4 cup light brown sugar
Instructions

Preheat oven to 410ºF.
Mix wet ingredients until thoroughly combined; void of major lumps and a uniform pumpkin orange color.
Whisk dry ingredients together, until evenly combined.
Slowly stir the dry ingredients into the wet, until you have an even consistency. Once you have reached a uniform consistency, stop stirring so as not to overwork the dough.
Spray a sheet pan (I use a half sheet pan, about 17.25" x 12.25") with non-stick cooking spray. Pour the batter and spread evenly.
Bake for 14 minutes or until a toothpick inserted in the center comes out clean. Serve with your choice of topping and enjoy!
Tips
  • You are welcome to use regular buttermilk and regular eggs in this recipe. The measurements are a 1:1 ratio. 
  • Makes 12 large servings, more if you make smaller squares.
Melanie Lorick
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