What size sheet pan is best for sheet pan pancakes?

I used a half sheet which is around 18x13 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.

Can I make sheet pan pancakes ahead of time?

Yes, absolutely! These sheet pan pancakes are perfect for making a big batch and enjoying them for breakfast all week.

What are vegan pancakes made of?

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!

Can you use pancake mix for sheet pan pancakes?

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.

Easy Vegan Sheet Pan Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

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.

Author: Shane Martin
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

Units Scale

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)
2 Tablespoons of baking powder
1/4 teaspoon of baking soda

Wet Ingredients

2 1/2 cups of unsweetened almond milk or dairy-free milk of choice
2 1/2 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.)

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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.