Made in 30 minutes, these fluffy Vegan Sheet Pan Pancakes are perfect for those times you don't want to stand over the stove to make breakfast. Made with ingredients you probably already have on hand, they are simple and easy to make.
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These Vegan Sheet Pan Pancakes are sweet and fluffy. Make them your own by adding your favorite mix-ins.
If you're serving a group, these pancakes are for you. You don't have to babysit them like stovetop pancakes, and everyone can pick their favorite mix-in.
Every pancake comes out perfectly, unlike that first pancake on the stovetop.
A bonus is that you can freeze some for later and have a quick breakfast ready to go for busy mornings.
Other vegan pancake recipes are my Vegan Banana Pancakes, Chocolate Almond Pancakes, and Matcha Banana Pancakes.
And if you're looking for some festive pancakes for the holidays, try my Christmas Tree Pancakes.
Another sheet pan meal is my Sheet Pan Tofu and Veggies with Peanut Sauce.
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❤️ Why You'll Love Them
- You don't have to watch over them like stovetop pancakes.
- Every inch of them turns out, unlike that first pancake on the stove.
- They're customizable. Everyone can pick their favorite mix-in.
🧾 Ingredients
- Gluten free 1:1 baking four: I used Bob's Red Mill. You could use your favorite gluten-free flour blend. As long as it is a 1:1 baking flour, it should produce good results.
- Sugar: I used cane sugar.
- Baking powder: Acts as a leavening agent.
- Soy milk: I used soy milk, but you could also use oat milk, almond milk, or your favorite non-dairy milk.
- Salt: Enhances sweetness. I like to use sea salt.
- Apple cider vinegar: Reacts with the baking powder to give the pancakes a lift.
- Vegan butter: For cooking the pancakes. You could also use coconut oil. Vegan butter is richer. Coconut oil adds a slight coconut flavor. I prefer vegan butter, but both taste good. You could also use cooking spray.
- Vanilla extract: Enhances flavors.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
🍫 Optional Mix-Ins
- Fruit: blueberries or other berries, sliced bananas, chopped apple, cherries
- Chocolate chips
- Nuts: walnuts, pecans, sliced almonds, or hazelnuts
- Seeds: pumpkin seeds, hemp seeds, or sunflower seeds
- Shredded coconut
- Peanut butter and jelly swirled in
- Vegan caramel sauce
- Rainbow sprinkles
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🔪 Instructions
Step 1: Add dry ingredients to a large mixing bowl. Whisk.
Step 2: Add wet ingredients.
Step 3: Whisk until smooth.
Step 4: Pour batter into a greased baking pan.
Step 5: Sprinkle toppings onto the batter and press down.
Step 6: Bake until cooked through.
💭 Tips
- To prevent the pancakes from sticking, make sure to grease the pan with vegan butter or coconut oil.
- If you use coconut oil, you will need to heat the batter in the microwave at 30 second intervals because the coconut oil gets hard from the soy milk.
These vegan sheet pan pancakes will last about 5 days in an airtight container in the fridge.
You can freeze them for several months. I like to slice them and put them in individual freezer-safe baggies to have single portions ready to reheat. To reheat, thaw to room temperature, than heat in the microwave at 30 second intervals until heated through.
Other Sweet Breakfast Recipes
If you tried this Vegan Sheet Pan Pancake Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Vegan Sheet Pan Pancakes
Ingredients
- 2 cups gluten free 1:1 baking flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 cups soy milk
- 1 ½ tablespoon apple cider vinegar
- 4 tablespoons vegan butter or coconut oil
- 1 tablespoon vanilla extract
- ½ cup blueberries or other fruit, chocolate chips, or nuts (optional)
Instructions
- Preheat oven to 400°.
- Add dry ingredients to a large mixing bowl. Whisk.
- Add wet ingredients. Whisk.
- Grease a 9"x13" pan (or similar size) with vegan butter.
- Pour the batter into the greased pan. Sprinkle toppings on top. Push them down.
- Bake at 400° for 20-25 minutes. A toothpick should come out clean when the pancakes are done.
Notes
Nutrition
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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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