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5 from 4 votes

Vegan Pumpkin Chocolate Chip Sheet Pan Pancakes

Vegan pumpkin chocolate chip pancakes baked all at once in a sheet pan, refined sugar free and fluffy AF. 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Servings: 20 pancakes
Author: Lauren Hartmann


  • 2 C. Almond milk
  • 2 tsp. Apple cider vinegar
  • 3 C. All purpose flour
  • 3 Tbsp. Baking powder
  • 1 tsp. Salt
  • 2 tsp. Pumpkin pie spice
  • 1 C. Pumpkin, canned
  • 2 tsp. Vanilla
  • 1/2 C. Maple syrup
  • 1/3 C. Vegetable oil or melted coconut oil
  • 1 C. Dark chocolate chips, vegan( I used mini chips)


  • Preheat oven to 425 degrees.
  • In a medium sized mixing bowl, add the almond milk and apple cider vinegar. Set aside and let sit for a minute so it thickens up a bit. 
  • Now, in a large mixing bowl, whisk together the flour, baking powder, salt and pumpkin pie spice. Set aside.
  • Now add the pumpkin, vanilla, maple syrup and veggie oil to the almond milk mixture. Whisk together until fully combined. 
  • Now add the wet ingredients to the dry ingredients and whisk until fully combined and the pancake batter is smooth. Then, add 1/2 cup of the dark chocolate chips to the batter. Stir to combine. 
  • Now pour the batter into a baking sheet sprayed with non stick spray. Spread evenly into the pan, you can bang on the counter to spread and get the air bubbles out. 
  • Now bake at 425 degrees for 2-3 minutes, then sprinkle the remaining 1/2 cup of chocolate chips on top of the pancakes. Then bake for 10-12 more minutes until a tooth pick comes out clean. 
  • Let cool for a few minutes, then cut into squares. Serve immediately with maple syrup or freeze and toast later.