Vegan sheet pan pancakes are such an amazing brunch option! Why stand over the stove flipping one pancake at a time, when you can bake a huge sheet pancake in under 30 minutes, then slice and serve?
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Last time I visited my mom, we had my sister and her family over for brunch. I wanted to spend this short, precious visit hanging with my family, not standing over the stove. Vegan sheet pan pancakes to the rescue!
What I love about sheet pancakes is that not only is there less active cooking time, but you can still customize them to preference. At mom's, we did half of the pan with chocolate chips and the other half with berries. But you can divide you sheet pan pancakes into even more zones for more delicious options!
This recipe could not be simpler. Mix all of the batter ingredients into a bowl, and pour it into a lined sheet pan. Scatter on whatever toppings you like, like blueberries, sliced strawberries, raspberries, sliced almonds, pecans, walnuts, chocolate chips, sprinkles, etc., and bake to perfection.
Then, just slice and serve. You can also use this recipe to make super delicious sheet pan snickerdoodle pancakes!
I like using a pizza cutter to slice my baked pancakes, but you can use a sharp knife, if you prefer.
You can use the homemade pancake batter listed below, but I've also made vegan sheet pan pancakes with boxed pancake mix, like Birch Benders following the same baking directions in the recipe card below. Either way, these are SO much easier to cook than one-at-a-time pancakes!
✓ 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.
- baking powder - Helps the sheet pan pancakes get so fluffy in the oven!
- 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!
- vanilla extract and cinnamon - For flavor. You can add in other flavors, as well, like ground ginger, nutmeg, pumpkin pie spice, etc.
- mix-ins - Choose your favorites, like berries, chocolate chips, sprinkles, etc. Or omit for plain vegan sheet pan pancakes. If using mix-ins, especially wet ones like frozen fruit, make sure not to overload the pancakes, or they can fall apart.
🔪 How to Make Vegan 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, add your wet ingredients
Mix them together until evenly combined.
Add the wet ingredients to the dry.
Mix to combine. Some lumps in the batter are OK.
Pour the batter into the lined sheet pan, and either spread with a spatula or tip the pan around gently to spread it out.
Sprinkle on any mix-ins you're using. You can sprinkle them all over or do "zones" with different mix-ins in different areas of the sheet pan.
Bake for 15 minutes in the oven. The sheet pan pancakes should be browned around the edges but not too brown on top.
Remove the pan from the oven, then slice and serve.
Top them with vegan butter and maple syrup or powdered sugar. Or both, if you want to get fancy! I also like drizzling on some Instant Pot soy yogurt or sprinkling with cinnamon sugar. Have fun with your vegan sheet pancakes!
💡 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.
- If using mix-ins, especially wet ones like frozen fruit, make sure not to overload the pancakes, or they can fall apart. You can be generous, but you don't want clumps of berries, for example, because then there won't be enough pancake to hold it all together.
- 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 oven to warm them back up.
💬 Frequently Asked Questions
Aquafaba or flax eggs both work well as an egg replacer in pancakes.
I often serve these as breakfast on their own with toppings of choice, like maple syrup or powdered sugar. But you can also make them part of a whole breakfast spread with vegan sausage, tofu scramble, etc.
An 11x16" or 11x17" sheet pan is ideal for this recipe. For the best results, I recommend lining your sheet pan with parchment paper. It's fine if the parchment doesn't cover the whole bottom of the pan. It will still make serving easier.
🍴 More Sweet Vegan Breakfasts
📖 Recipe
🥞 Vegan Sheet Pan Pancakes
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ⅓ cup sugar
- 2 tablespoons baking powder
- ½ teaspoon cinnamon
- 1 teaspoon salt
Wet Ingredients
- 2 cups non-dairy milk mixed with 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
Optional Mix-Ins
- mix-ins of choice like berries, chocolate chips, sprinkles, etc. Or serve them plain!
Instructions
- 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. Sprinkle on any mix-ins you're using. You can sprinkle them all over or do "zones" with different mix-ins in different areas of the sheet pan.
- Bake for 15 to 17 minutes in the oven. The sheet pan pancakes should be browned around the edges but not too brown on top.
- Remove the pan from the oven, then slice and serve topped with vegan butter and maple syrup or powdered sugar. Or both, if you want to get fancy!
Got a question? Tried this recipe? Leave a reply!