Tasty Vegan Sheet Pan Pancakes

4.50 from 2 votes

This is a much quicker way to make pancakes! We love making these yummy pancakes with several different mix-ins at once.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: pieces

Calories: 82kcal

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!

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.