Why make one pancake at a time when you can make a whole sheet pan of snickerdoodle pancakes at once? Fluffy pancakes coated in crunchy cinnamon sugar are an easy, delicious breakfast or brunch.
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These sheet pan snickerdoodle pancakes are adapted from my popular sheet pan pancakes recipe. We are skipping the mix-ins today and instead topping these flavorful pancakes with lots of crunchy cinnamon sugar, just like a snickerdoodle cookie!
This base pancake recipe is one of my favorite, easy make-ahead breakfasts. You just mix the batter, pour it onto a sheet pan. Bake, slice, and serve!
The resulting pancakes are light and fluffy, and they're so versatile! They're perfect for these flavorful snickerdoodle pancakes.
💖 Why You'll Love this Recipe
- snickerdoodle cookie flavor in pancake form!
- great make-ahead recipe! Slice and refrigerate or freeze, then warm in the toaster.
- easy to make in less than half an hour
- no standing over the stove, flipping one pancake at a time
- soy-free, nut-free recipe that's easy to make gluten-free, too
✓ Ingredients and Substitutions
- flour - This is the base for your batter. You can sub a 1:1 gluten-free flour mix, if you like.
- sugar - For sweetness. It's fine to use an equivalent amount of your favorite granulated sweetener. I would not use stevia or artificial sweetener for the snickerdoodle topping, though, because sugar provides a crunch in addition to sweetness.
- baking powder - Helps the sheet pan pancakes get so fluffy in the oven!
- cream of tartar - Cream of tartar gives snickerdoodle pancakes that distinct tang of snickerdoodle cookies. It balances out the flavors of the sweet, crunchy, cinnamon sugar topping. It also helps the pancakes get even fluffier! You can use a little lemon juice instead, if you prefer.
- salt - To condition the batter.
- non-dairy milk - This is your liquid. You can use any creamy, non-dairy milk, like soy, oat, or almond. You will mix this with apple cider vinegar and set that aside to curdle, making vegan buttermilk! Choose nut-free and/or soy-free, if needed
- vanilla extract and cinnamon - For flavoring the pancakes. You'll use more cinnamon for topping.
- vegan butter - Helps the cinnamon sugar topping stick to the pancakes. You can use melted coconut oil, if you prefer, but it will make your pancakes taste like coconut. Choose nut-free and/or soy-free vegan butter, if needed.
🔪 How to Make Sheet Pan Snickerdoodle Pancakes
Mix together the non-dairy milk and vinegar in a measuring cup, if you haven't already. Set that aside to thicken. This is your vegan buttermilk! Also line an 11x16" or 11x17" sheet pan with parchment paper and preheat the oven to 425° F.
In a medium bowl, whisk together the dry ingredients. Make a well in the center, then add your wet ingredients. Mix to combine into a slightly lumpy, pourable batter.
Pour the batter into the lined sheet pan, and either spread with a spatula or tip the pan around gently to spread it out.
Bake for 13 to 16 minutes in the oven. The sheet pan pancakes should be browned around the edges but not too brown on top.
Meanwhile, in a small bowl, mix together the cinnamon and sugar. Remove the pan from the oven, and brush the whole top with the vegan butter.
Sprinkle on the cinnamon sugar, and use the back of a spoon to spread it around. Slice into individual snickerdoodle pancakes, and serve!
💡 Helpful Tips
- Don't skip lining the baking sheet with parchment paper, as it makes it much easier to serve the pancakes. You can spray the parchment with oil, if you like, too.
- Don't wait for the top of the pancakes to fully brown in the oven. Only the edges should be golden. If you overcook them, they will be a little bit tough. Not the end of the world, but not ideal, either.
🫙 Storage Directions
Slice up leftover vegan sheet pan pancakes, and store in an airtight container in the refrigerator or freezer. Pop them in the toaster to warm them back up.
💬 Frequently Asked Questions
Yeah, you can! And it's SO much easier than on the stovetop.
🍴 More Sweet Vegan Breakfasts
📖 Recipe
🥞 Sheet Pan Snickerdoodle Pancakes
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ⅓ cup sugar
- 2 tablespoons baking powder
- ½ teaspoon cream or tartar optional
- ½ teaspoon cinnamon
- 1 teaspoon salt
Wet Ingredients
- 2 cups non-dairy milk mixed with 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
Cinnamon Sugar Topping
- 2 tablespoons vegan butter melted
- 3 tablespoons sugar
- 1 tablespoon cinnamon
Instructions
Make the sheet pan pancakes.
- Mix together the non-dairy milk and vinegar in a measuring cup, if you haven't already. Set that aside to thicken. This is your vegan buttermilk! Also line an 11x16" or 11x17" sheet pan with parchment paper and preheat the oven to 425℉.
- In a medium bowl, whisk together the dry ingredients. Make a well in the center, then add your wet ingredients, and mix to combine into a slightly lumpy, pourable batter.
- Pour the batter into the lined sheet pan, and either spread with a spatula or tip the pan around gently to spread it out.
- Bake for 13 to 16 minutes in the oven. The sheet pan pancakes should be browned around the edges but not too brown on top.
Make the snickerdoodle topping.
- In a small bowl, mix together the cinnamon and sugar. Remove the pan from the oven, and brush the whole top with the vegan butter. Sprinkle on the cinnamon sugar, and use the back of a spoon to spread it around. Slice into individual snickerdoodle pancakes, and serve!
Got a question? Tried this recipe? Leave a reply!