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    Home » Recipes » Breakfast

    Fluffy Vegan Sheet Pan Pancakes (No Oil)

    Published: Apr 6, 2022 · Modified: Jul 18, 2024 by Jen Cardenas

    Jump to Recipe - Print Recipe

    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.

    Plate of sheet pan pancakes with maple syrup being drizzled on top.

    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.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • Toppings and Mix-Ins
    • How To Make Vegan Sheet Pan Pancakes
    • Storage and Recipe FAQs
    • More Vegan Breakfast Recipes
    • Recipe
    • Comments

    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

    Ingredients for making sheet pan pancakes.
    • 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).

    Dry ingredients being mixed in a glass bowl.

    Step 2: Next, in a large bowl combine the flour, sugar, cinnamon, baking powder and salt. Whisk it all together.

    Measuring cup with milk, vanilla extract, and apple cider vinegar.

    Step 3: In a separate bowl or large liquid measuring cup, mix together the non-dairy milk, apple cider vinegar and the vanilla extract.

    Pancake batter in a glass bowl with a whisk.

    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.

    Pancake batter with toppings in a sheet pan.

    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.

    Baked sheet pan pancakes.

    Step 6: Bake the sheet pan pancakes for 15 minutes. Remove it from the oven and let it sit for about 2 minutes.

    Pancakes on a blue plate with chocolate chips and maple syrup in small bowls.

    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

    Can I make this recipe with kids?

    Definitely! This is a fun and easy recipe to make with kids. They can help with mixing the batter and adding the toppings.

    Do sheet pan pancakes turn out as fluffy as traditional pancakes?

    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.

    What's the best way to store these pancakes?

    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

    • Muffin in halves on a plate with other muffins.
      Grape Nuts Muffins With Cranberries (Vegan)
    • Loaf of Irish brown bread cooling.
      Traditional Irish Brown Bread (Dairy Free)
    • Glass with chia pudding, banana slices, and walnuts.
      Creamy Banana Chia Pudding (Vegan)
    • A stack of ube pancakes on a white plate with raspberries and maple syrup drizzling on top.
      Easy Vegan Ube Pancakes

    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

    Pancakes on a blue plate drizzled with maple syrup.

    Tasty Vegan Sheet Pan Pancakes

    This is a much quicker way to make pancakes! We love making these yummy pancakes with several different mix-ins at once.
    4.50 from 2 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 16 pieces
    Calories: 82kcal
    Author: Jen Cardenas

    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
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 82kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 316mg | Potassium: 56mg | Fiber: 1g | Sugar: 3g | Vitamin A: 63IU | Vitamin C: 0.003mg | Calcium: 129mg | Iron: 1mg
    Tried our recipe?Let us know how it was!

    Reader Interactions

    Comments

    1. Jen says

      September 19, 2022 at 9:36 pm

      5 stars
      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.

      Reply
    2. Debra says

      November 22, 2022 at 11:37 am

      Thoughts on swapping apple cider vinegar for lemon?

      Reply
      • jencardenas says

        November 22, 2022 at 12:21 pm

        Hi Debra. Using lemon juice in place of the apple cider vinegar would work out fine. Hope you enjoy them!

        Reply
    3. Susan Palmer says

      November 22, 2022 at 12:19 pm

      Do you know any substitutes for flour (almond, oat, chickpea) & if coconut sugar could be used? Thank you!

      Reply
      • jencardenas says

        November 22, 2022 at 12:25 pm

        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!

        Reply
    4. Kim says

      March 23, 2024 at 10:45 am

      4 stars
      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!

      Reply
      • Jen Cardenas says

        March 23, 2024 at 10:52 am

        That's good to know Kim. I'm glad you enjoyed it even with the baking stone incident! Thanks for the comment.

        Reply
    4.50 from 2 votes

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    Hi, I'm Jen! I love all things vegan, especially baking. I'm a food blogger, recipe developer, and mom of three. My goal is to show how delicious vegan baking can be.

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