Brisk fall mornings call for deliciously spiced, light and fluffy pancakes. These vegan banana pumpkin sheet pan pancakes are easy to make, packed with feel-good nutrients, and the perfect guilt free breakfast or snack, with zero flipping required.
At last, September has arrived and the wait for “all things pumpkin” is officially over! You know what that means, fall is just around the corner and it is our absolute favorite time of year. It also means, we are in our busiest season with back to school in full force, fall sports amping up, weekends spent binge watching college football, and the holiday season just within reach.
As a busy mom, I am all for meal prepping to make breakfast simple and nutritious throughout the week. Not to mention, the kids devour them and love it when they get to top the pancakes with chocolate chips just prior to baking for an extra special treat. So, that basically means I am winning at life as a mom then, right? 🙂
These vegan banana pumpkin sheet pan pancakes are simple to make, with the perfect hint of pumpkin and warm spices. They are nutrient-dense, packed with whole plant-based ingredients, and naturally sweetened with ripe bananas and pure maple syrup, making them the perfect breakfast option.
Whether you are preparing a warm, perfectly spiced breakfast in the moment, for a crowd or family gathering, or meal prepping for the busy week ahead, these pancakes will not disappoint. Now, let’s get baking! All of this talk of pumpkin and pancakes is making me hungry!
INGREDIENTS AND SIMPLE VARIATIONS
These perfectly soft and fluffy sheet pan pancakes are simple to make with wholesome plant-based ingredients. They are deliciously spiced, incredibly moist, and nutritious too.
All you need are a handful of wholesome ingredients to get started:
- Whole wheat pastry and oat flour – The perfect blend to keep your pancakes light and fluffy. To create oat flour, add the old fashioned rolled oats to a high speed blender and pulse, leaving a little texture for the perfect pancake. If you do not have oat flour on hand, you may replace it with all-purpose flour.
- Ground flaxseed – For an added boost of nutrition. If you do not have ground flaxseed, replace it with more oat flour or all-purpose flour.
- Pumpkin – Pumpkin puree makes these pancakes perfectly soft and moist with a subtle touch of pumpkin in every bite. Be sure to use pure pumpkin puree in this recipe and not pumpkin pie filling. We love the rich flavor of Farmers Market Organic Pumpkin Puree in this recipe.
- Ripe bananas – The riper and spottier the banana, the better. You will use approximately 2 large or 3 small bananas for this recipe to give them that naturally sweetened banana flavor.
- Unsweetened non-dairy milk – Any plant milk will work for this recipe, but we love unsweetened almond milk.
- Pure Maple Syrup – For deliciously moist and naturally sweetened pancakes.
- Baking powder and baking soda – To give our pancakes that beautiful fluffy lift.
- Pumpkin pie spice, cinnamon and vanilla – For a rich, warm depth of flavor, perfect for brisk fall mornings.
- Optional toppings – Top sheet pan pancakes with your favorite chocolate chips, berries or sliced banana just prior to baking for an exceptional treat.
Whip up this delicious recipe and let us know what you think in the comments below. Sharing healthy recipe alternatives and getting creative in the kitchen is what we love best!
HOW TO MAKE VEGAN BANANA PUMPKIN SHEET PAN PANCAKES
This sheet pan pancake recipe is super quick and simple to whip up, and the kids will love getting involved.
Follow these simple steps to the BEST sheet pan pancakes ever:
First things first, add your old fashioned rolled oats to a high speed blender and pulse to create a flour, leaving a little texture for the perfect pancake.
Secondly, grab a medium bowl and combine the milk and apple cider vinegar. Set aside for 5 minutes, allowing milk to curdle a bit, creating a creamy vegan buttermilk. In a large bowl, combine the whole wheat pastry and oat flours, ground flaxseed, baking powder, cinnamon, pumpkin pie spice, and salt.
Next, to the bowl with the milk and vinegar mixture, stir in the mashed ripe banana, pumpkin puree, maple syrup, and vanilla. Then, create a well in the center of the dry ingredients and fold in the wet ingredients until well combined. Be careful not to overmix to avoid flat pancakes. Allow the pancake batter to sit for a few minutes, allowing it to thicken and become light and fluffy.
Finally, pour your pancake batter into the prepared large baking sheet pan and spread evenly. If you want to get creative, top pancakes with sliced banana, or chocolate chips prior to putting in the oven. Our kids live for this part! Bake pancakes at 400°F for 20 minutes, until the top is golden and a toothpick comes out clean. Please keep in mind that oven times may vary. Remove your pancakes from the oven and let them cool on the sheet pan for 5 minutes. Then, slice pancakes into squares and serve them family style with all of your favorite toppings. Enjoy!
Lastly, how to store these delicious sheet pan pancakes – Store leftover pancakes in the refrigerator for up to 3 days or in the freezer for up to 1 month. Remove from the freezer and thaw in the refrigerator overnight, or reheat in the microwave for a faster option.
MORE DELICIOUS RECIPES
If you love our vegan banana pumpkin sheet pan pancakes as much as we do, then try one of these delicious wholesome plant-based recipes next:
- Chocolate Peanut Butter Buckwheat Granola
- Vegan Pumpkin Banana Muffins
- B’s Simple Vegan Waffles
- Maple Quinoa Breakfast Porridge
Vegan Banana Pumpkin Sheet Pan Pancakes
These vegan banana pumpkin sheet pan pancakes are simple to make, nutrient-dense, packed with whole plant-based ingredients, and naturally sweetened, making them the perfect breakfast.
Ingredients
- 1 ½ cups unsweetened non-dairy milk (we prefer almond milk)
- ½ tablespoon Apple Cider Vinegar, or fresh squeezed lemon
- 1 ½ cups whole wheat pastry flour
- 1 ½ cups old fashioned rolled oats
- ¼ cup ground flaxseed
- 3 tablespoons baking powder
- 1 tablespoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup mashed ripe banana, roughly 2 large bananas
- ½ cup pumpkin puree
- 1 tablespoon pure maple syrup
- 1 tablespoon vanilla extract
- Toppings (optional):
- Pure maple syrup
- Sliced banana, or fresh berries
- Chopped walnuts
- Nut or seed butter
- Homemade Berry Chia Jam (coming soon)
- Hemp seeds
- Vegan chocolate chips
Directions
- Step 1 Preheat the oven to 400°F and line a large baking sheet pan with parchment paper.
- Step 2 Add rolled oats to a high speed blender and pulse to create a flour, leaving a little texture for the perfect pancake. Set aside.
- Step 3 In a medium bowl, combine the milk and vinegar. Set aside for 5 minutes, allowing milk to curdle a bit, creating a vegan buttermilk.
- Step 4 In a large bowl, combine the flours, ground flaxseed, baking powder, cinnamon, pumpkin pie spice, and salt.
- Step 5 To the bowl with the milk and vinegar mixture, stir in the mashed ripe banana, pumpkin puree, maple syrup, and vanilla.
- Step 6 Create a well in the center of the dry ingredients and fold in the wet ingredients until well combined. Be careful not to overmix to avoid flat pancakes.
- Step 7 Allow the pancake batter to sit for a few minutes, allowing it to thicken and become fluffy.
- Step 8 Pour your pancake batter into the prepared large baking sheet pan and spread evenly.
- Step 9 If you want to get a little creative, top pancakes with sliced banana, or chocolate chips prior to putting in the oven. Our kids live for this!
- Step 10 Bake at 400°F for 20 minutes, until the top is golden and a toothpick comes out clean. Keep in mind that oven times may vary.
- Step 11 Remove pancakes from the oven and let cool in the sheet pan for 5 minutes.
- Step 12 Slice pancakes and serve family style with all of your favorite toppings. Enjoy!
- Step 13 Store leftover pancakes in the refrigerator for up to 3 days or in the freezer for up to 1 month. Remove from the freezer and thaw in the refrigerator overnight, or reheat in the microwave for a faster option.
