Easy vegan sheet pan pancakes are a quick and easy way to make breakfast for a crowd without the hassle of standing over a stove flipping individual pancakes. Soft, fluffy, and oil-free, you’ll never want pancakes any other way.
I LOVE pancakes, but even I will admit they can sometimes be a messy pain.
You have to stand over a hot stove mixing and pouring while you only make 2 or 3 pancakes at a time. Then, once you’ve finally used all the batter the pancakes are cold. Suck-o-rama!
But, what if you could make the softest and fluffiest batch of pancakes all at once in the oven? Well, you can and they’re amazing!
You basically take pancake batter, dump it all in a big sheet pan, and bake it for 15 minutes. Yes, this recipe is that easy. They’re also completely oil-free, low-fat, and freaking delicious!
Not only are these sheet pan pancakes easy to make they’re also versatile. You can get incredibly creative with your toppings which is a great way to the kids involved. I’ll let you in on a little secret, kids love chocolate-covered anything so try this vegan ganache. Just sayin’.
To be sure you can whip up a batch of these sheet pan pancakes at a moment’s notice, be sure you always have my whole-grain pancake mix ready to go.
In This Post
Ingredients
All you need are 7 simple pantry staple ingredients to make this sheet pan pancake recipe a reality. You can enjoy this recipe plain or get creative with your favorite toppings.
- Flour: organic unbleached all-purpose flour or whole wheat pastry flour work best
- Leavening: baking powder with a little baking soda are a must for fluffy pancakes.
- Sweetener: coconut sugar, date sugar, maple sugar, or organic cane sugar
- Non-dairy Milk: unsweetened almond milk, oat milk, soy milk, or cashew milk
- Vinegar: creates vegan buttermilk and activates the baking powder.
- Pure Vanilla Extract: vanilla adds a nice depth of flavor to sweeter recipes like pancakes.
See the recipe card down below for quantities and detailed instructions.
How to make vegan sheet pan pancakes
Easy, vegan sheet pan pancakes that are ready in under 30 minutes and make weekday breakfast super breezy!
Combine all of the dry ingredients into a large bowl and mix.
Whisk all of the wet ingredients together in a medium bowl and let sit for 10 minutes.
Pour the wet mixture into the dry ingredients and mix until the batter is fairly smooth with some lumps.
Pour the batter into a lined baking sheet, add your favorite toppings, and bake for 15 minutes in a 425˚F oven.
Hint: if you don’t have parchment paper a quick mist of cooking spray is just fine and necessary. I rarely use cooking spray, but I prefer to use my own spray bottle because I know at the very least I can omit all the chemicals added to store-bought sprays.
Substitutions
Here are a few of the most commonly requested substitutions.
- Flour: use gluten-free flour to make these sheet pan pancakes gluten-free. Bob’s Red Mill 1 to 1 Gluten-free Flour is my personal favorite.
- Sweetener: if you prefer to not use any dry sweetener, add a bit of maple syrup to the batter right before pouring it into the sheet pan.
- Vinegar – white vinegar or apple cider vinegar may be used.
Variations
I love using fresh fruit like blueberries, strawberries, and bananas in my sheet pan pancakes. But, one of the best things about this recipe is its versatility, and is perfect for using sweet or savory options. Here are some other add-ins:
- chocolate chips
- pumpkin spice
- raspberries
- cinnamon
- drizzle with peanut butter or your favorite nut butter
- shredded coconut
- a scoop of you favorite protein powder
- raisins
- cranberries
- vegan bacon bits
- zucchini
- spinach
- shredded carrots
My favorite topping is this delicious blueberry compote from my website!
Equipment
The most important pieces of equipment you need for this recipe are a good baking sheet and parchment paper. I’ve linked to a couple of my favorite items.
Do not use silicone baking mats because you could accidentally cut them when slicing the sheet pan pancakes.
How do I store leftover pancakes?
Refrigerator: Sheet pan pancakes are always best when served fresh, but leftovers can be stored in an air-tight container or sealable bag in the fridge for up to 5 days. You can reheat them in the microwave or toaster oven.
Freezer: If you’re a glutton, like me, it’s hard not to eat the entire batch. But, you can totally freeze leftovers in an air-tight freezer container or freezer bag.
Top tips for perfect vegan sheet pan pancakes
- DO NOT overmix the batter. It will cause the pancakes to become very dense and firm. Stir until the batter looks fairly smooth but still has lumps.
- Don’t open the oven to check the pancakes while they’re cooking. It makes it harder for them to rise.
- If using savory add-ins leave out the vanilla and sweetener.
FAQ
I used a half sheet which is around 18×13 inches and I think it’s best. If you want thicker pancakes use a smaller sheet, but keep in mind it will give you a smaller yield.
Yes, absolutely! These sheet pan pancakes are perfect for making a big batch and enjoying them for breakfast all week.
Flour, baking soda, vanilla, dry sweetener, apple cider vinegar, and unsweetened dairy-free milk are all you need to make delicious vegan pancakes. There’s no need for any oils, vegan butter or real butter, or any type of dairy. MYTH…BUSTED!
Yes, you can but I recommend you read the ingredient list very thoroughly because most brands are not vegan. And, the vegan ones are not that healthy. This mix by, It’s Really Vegan, has fairly simple ingredients and just requires water. But, I would still only use it on rare occasions. It’s always going to be easier and healthier to just make it from scratch.
Want more vegan pancake recipes?
Do you love pancakes like I love pancakes? Try these:
What do I serve with sheet pan pancakes?
Here are a few side dishes that pair perfectly with this amazing recipe to make Sunday breakfast a breeze.
I hope you enjoy these easy vegan sheet pan pancakes! If you try them please leave a comment down below along with a star rating, it helps more than you know.
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Easy Vegan Sheet Pan Pancakes
Easy vegan sheet pan pancakes are a quick and easy way to make breakfast for a crowd without the hassle of standing over a stove flipping individual pancakes. Soft, fluffy, and oil-free, you’ll never want pancakes any other way.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 pieces 1x
- Category: Vegan Breakfast Recipes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Dry Ingredients
- 3 cups of whole wheat pastry flour (can sub organic unbleached flour)
- 2 Tablespoons of dry sweetener (date sugar, coconut sugar, organic cane sugar)
- 1 Tablespoon of baking powder
- ¼ teaspoon of baking soda
Wet Ingredients
- 2 ½ cups of unsweetened almond milk or dairy-free milk of choice
- 2 ½ Tablespoons of white vinegar (may sub apple cider vinegar)
- 1 Tablespoon of pure vanilla extract
Optional: Toppings of choice (maple syrup, fresh fruit, nuts, vegan whipped cream, etc.)
Instructions
- Preheat your oven to 425°F (218°C) and line an 18×13 baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, dry sweetener, baking powder, and baking soda. Mix well.
- In a separate bowl, whisk together the almond milk, vinegar, and vanilla extract until well combined. Set aside for 5-10 minutes giving the milk and vinegar time to set up and make vegan buttermilk.
- Pour the wet ingredients into the dry ingredients and stir, scraping downs the sides as needed. Be careful not to overmix the batter, or your pancakes may turn out tough. The batter should be fairly smooth with some lumps.
- Pour the batter onto the sheet pan, spread it out evenly with a spatula, and add your desired toppings.
- Bake for 12-15 minutes, or until the pancake is golden brown around the edges and a toothpick inserted in the center comes out clean.
- Remove the sheet pan from the oven and let the pancake cool for a few minutes.
- Cut the pancake into squares and serve with warm maple syrup, more fresh fruit, chopped nuts, or vegan whipped cream.
Notes
*Nutrition info is calculated using regular baking powder. Use low-sodium baking powder for much lower sodium content in the recipe.
For more options like substitutions, variations, and FAQs see all of the notes up above in the post.
Nutrition
- Serving Size: 1 slice
- Calories: 124
- Sugar: 2.5 g
- Sodium: 247.3 mg
- Fat: 1.4 g
- Carbohydrates: 24.9 g
- Fiber: 3.2 g
- Protein: 4.3 g
- Cholesterol: 0 mg
Perfect! Finally a wfpb sheet pancake recipe that works and is delicious. Thx a 1000 times, I’ll be making this forever.
This is such a great recipe!! I love myself a fluffy sweet breakfast every once in a while, and this was so great! I did use a little less baking powder, but other than that, I love this recipe. Thank you so much for it!
I had a wonderful experience using oat flour I made myself in a blender as opposed to the disastrous experience using 1-1 GF flour. I strongly recommend using oat flour. I also used two tablespoons carob powder in place of the sugar, almond milk powder to make almond milk, and 1/2 teaspoon vanilla powder and baked for 15 minutes. I’m so glad I remade it. Thank you so much for the recipe. 🙂
Is 2 Tablespoons of baking powder correct for the sheet pan pancakes? That seems like an awful lot, & even though I mixed thoroughly, I could still taste it in the finished product.
Love the sheet pan option! Sure beats standing over a hot stove!
Hi, Allyson! That’s a type-o, it should be 1 tablespoon.
First attempt, made it into two pans for topping variations (and room in the smaller oven I used) and upon calling everyone to breakfast most of both pans/versions were devoured. Will work out some process kinks on my end and make again…
Highly recommend!
These absolutely failed to be pancakes, but they ended up being really cool bread that I then cut up and baked with flax seed and mylk to turn into french toast sticks. Thank you for the recipe. 🙂
Delicious. Made this with Gluten free flour. Turned out perfect. Thank you Shane 😊
That’s great to hear and thank you so much for sharing!
Super easy to put together!
Could you give a variation for chocolate sheet pan pancakes like your fluffy chocolate pancake recipie? I am in love with this method!
Delicious, easy, versatile. Can’t wait to try more variations.
Will oat flour work?
Yes, you should have no problem.
Hi Shane, I love pancakes too!! I just saved your baking mix recipe and wonder if you could use it for these sheet pan pancakes and if you would change anything to make that happen?
It should work just fine.
After a few failed attempts with recipes from other sites, this one finally worked – thanks Shane for making sure we now have a sheet pan pancake recipe in our family’s rotation! I used 50:50 regular whole wheat flour & oat flour and they came out delicious.
SOOOO good (and absolutely genius) – thanks so much for this, Shane!
Would it be possible to add flax or chia without messing things up?
Thank you! It should be totally fine.
Delicious and so easy to make. I left mine plain so we could each add our own toppings. Will definitely make again. 😋
For savory option what would you drizzle on it?
Leave out the vanilla and sweetener and add your favorite spices and top with chopped green onion. My cashew sour cream is good or a nice vegan aioli.
Hi Shane!
I’m not a fan of buttermilk pancakes, so I was wondering if I could omit the vinegar?
Thank you, Becky
You can leave out the vinegar and they will do fine…but they might not rise as well. But, I think they’ll still be good.
Hi Shane!
Love all your recipes! Is there a way to modify this amazing recipe to be gluten free?
Thanks!
Hi, Judi! I’m so glad you like the recipes and thank you for the kind words. Yes, you can use a 1:1 gluten-free baking flour. Bob’s Red Mill 1:1 gluten-free flour is my fave. Enjoy!
Shane, WOW!!!! They are delicious!!! So light and fluffy! I just love pancakes…..thanks again for all you do!
Thank you so much, Patti! If you wouldn’t mind, I’d really appreciate it if you would rate it with a star rating, it helps me with Google and ranking. Thank you!!!
Easy vegan sheet pan pancakes are a quick and easy way to make breakfast for a crowd without the hassle of standing over a stove flipping individual pancakes. Soft, fluffy, and oil-free, you’ll never want pancakes any other way.
These were incredibly easy to make. I followed the recipe exactly as you have it and they turned out to be the fluffiest pancakes I’ve ever had. They’re not too sweet which is perfect for me. I tried them with warmed, natural blackberry preserves. Absolutely delicious! Thanks for another great recipe Shane.
That’s awesome, Lisa! Thanks for reaching out and letting me know. The blackberry preserves sound amazing!
Blessings,
shane