Looking for a breakfast shortcut? These vegan sheet pan pancakes are quick and easy to make and completely delicious. When you make pancakes in a sheet pan and bake them, it makes a bunch all at once in much less time in your favorite flavors.
We love pancakes in our house! But what I don't love is the amount of time I have to stand at the stove cooking and flipping them. Enter the greatest recipe invention - Sheet Pan Pancakes!
They're so easy to make. Just whip up the batter, pour in the pan, add toppings and bake. They're quick enough to make any day of the week.
For pancakes with a grown-up flavor, check out my vegan matcha pancakes. Or try my vegan ube pancakes to get that amazing ube flavor and purple color.
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Why You'll Love This Recipe
- Minimal hands-on time: While the pancakes are baking in the oven, you are free to do other things. It makes it possible to have fresh pancakes for breakfast on a weekday!
- Multiple flavors: You can cook different flavors of pancakes at the same time.
- Oil free: These are nice and light without all the oil or butter that regular pancakes are cooked in.
If you are looking for more oil free recipes, try my apple crisp.
Ingredient Notes
- Apple cider vinegar - You can also substitute regular vinegar or lemon juice.
- Flour - I use all purpose flour but you can substitute up to half the amount with whole wheat flour if desired.
- Non-dairy milk - I prefer using unsweetened soy milk, but most non-dairy milks will work. Don't use coconut milk unless you want your pancakes to have a coconut flavor.
Please see the recipe card below for the full list of ingredients and amounts needed.
Toppings and Mix-Ins
Another great thing about sheet pan pancakes is that you can use a bunch of different mix-ins at once. Our favorite mix-ins:
- non-dairy chocolate chips
- banana slices
- strawberry slices
- blueberries
- sprinkles
There are a ton of toppings to put on pancakes:
- maple syrup
- whipped cream
- chocolate sauce
- berry sauce
- jam
- ice cream (for dessert!)
How To Make Vegan Sheet Pan Pancakes
Step 1: To begin, preheat the oven to 425 degrees. Line a baking pan with parchment paper. Spray the parchment paper with oil spray to prevent any sticking (optional but highly recommended).
Step 2: Next, in a large bowl combine the flour, sugar, cinnamon, baking powder and salt. Whisk it all together.
Step 3: In a separate bowl or large liquid measuring cup, mix together the non-dairy milk, apple cider vinegar and the vanilla extract.
Step 4: To make the batter, add the wet ingredients to the dry ingredients. Use a whisk until there aren't any large lumps. Let the batter sit for about 3 minutes.
Step 5: Pour all the batter into the prepared sheet pan. Now the fun part - adding in all the mix-ins. I like to divide the pan into fourths and put a different ingredient in each quarter.
Step 6: Bake the sheet pan pancakes for 15 minutes. Remove it from the oven and let it sit for about 2 minutes.
Step 7: Cut up the pancakes and serve with your favorite toppings. I like to use a pizza cutter or kitchen shears to cut them.
Storage and Recipe FAQs
Definitely! This is a fun and easy recipe to make with kids. They can help with mixing the batter and adding the toppings.
They can be quite fluffy, especially if you use the right ingredients and don't overmix the batter. Letting the batter sit for 3 minutes also helps them get light and fluffy so don't skip that step.
Store any leftover pancakes in the refrigerator in an airtight container for up to 3 days. You can also freeze the cooked pancakes in individual portions. Just thaw overnight in the fridge. They make a quick breakfast!
More Vegan Breakfast Recipes
If you tried this Vegan Sheet Pan Pancakes Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Tasty Vegan Sheet Pan Pancakes
Equipment
- Baking sheet
Ingredients
- 2 cups flour
- ¼ cup sugar
- ½ teaspoon cinnamon
- 2 tablespoon baking powder
- 1 teaspoon salt
- 2 cups non-dairy milk (I use unsweetened soy milk)
- 2 tablespoon apple cider vinegar
- 2 teaspoon vanilla extract
- Your Choice of Toppings
Instructions
- Preheat the oven to 425°. Prepare the baking sheet by lining it with parchment paper and spraying with non-stick oil spray.
- In a large bowl, mix together the flour, sugar, cinnamon, baking powder and salt with a whisk.
- In another bowl (or large liquid measuring cup), mix together the non-dairy milk, apple cider vinegar, and vanilla extract.
- Add the wet ingredients to the dry ingredients and whisk until there aren't any big lumps. Let the batter sit for about 3 minutes.
- Pour the batter into the prepared baking pan.
- Add your toppings! I like to divide the pan in fourths and put a different topping in each quarter.
- Place the pan in the oven and bake for 15 minutes. Remove from the oven and let sit for 2 minutes.
- Cut in pieces and serve with maple syrup!
Notes
- I use unsweetened soy milk but pretty much any non-dairy milk will work. I don't use coconut milk because I don't want coconut flavored pancakes.
- Our favorite toppings: dairy-free chocolate chips, blueberries, banana slices, strawberry slices, and sprinkles.
- Store leftover pancakes in the fridge for up to 5 days. Reheat in a skillet or oven.
Jen says
These are so easy and come out super fluffy. My kids loved putting all the toppings on. This is the quickest way to make pancakes.
Debra says
Thoughts on swapping apple cider vinegar for lemon?
jencardenas says
Hi Debra. Using lemon juice in place of the apple cider vinegar would work out fine. Hope you enjoy them!
Susan Palmer says
Do you know any substitutes for flour (almond, oat, chickpea) & if coconut sugar could be used? Thank you!
jencardenas says
Hi Susan. Coconut sugar would be fine to use. I don't think chickpea flour could be substituted because of the texture. As for almond or oat flour, I haven't tried these with either one. But, I think oat flour would probably work out and would be your best best among the three. Almond flour would give a much denser result. If you do try these with the substitutions, can you leave a comment to let me know? I'm curious how they would be!
Kim says
I thought I could get away with not using oil on my seasoned baking stone. Nope. Disaster. Just commenting in case anyone else wonders. Other than that, which obviously was my own change from the recipe, this turned out great and so much faster and healthier than fried pancakes! Thanks for the recipe!
Jen Cardenas says
That's good to know Kim. I'm glad you enjoyed it even with the baking stone incident! Thanks for the comment.